t once.

A VERY OLD RECIPE FOR DUMPLINGS, OR "KNOPF"

One and one-half quarts of flour was sifted with 2-1/2 tablespoonfuls
of Royal baking powder, 1 teaspoonful of butter was cut through the
flour in small bits, 1 egg was beaten and enough milk or water added
to the egg to mix the flour into quite a soft dough. Sometimes instead
of molding the dough into balls large spoonfuls were placed over the
apples. Aunt Sarah had used this recipe for many years. This is a very
old recipe, and from it was made a larger quantity than ordinary
housekeepers usually require. Half the quantity, about 1-1/2 pints of
flour to 1-1/4 tablespoonfuls of baking powder, mixed according to the
directions given in the first part of recipe, would be about the
correct proportions for a family of ordinary size.

Aunt Sarah frequently substituted sour cherries and a teaspoonful of
butter was added instead of ham and "Schnitz." Dumplings prepared from
this recipe may be dropped on stewed chicken and broth and cooked or
steamed, make an excellent pot-pie. Should there be more dough mixed
than required for dumplings, place a panful in the oven and bake as
biscuits. More baking powder is required when dough is steamed or
boiled than when baked in the oven.

"KARTOFFLE KUKLEIN" (POTATO FRITTERS OR BOOFERS)

Place in a bowl 2 cups grated, pared, _raw_ potatoes; drain off any
liquid formed, then add 1 small onion, also grated; large egg or 2
small eggs, salt and pepper, 1 tablespoonful chopped parsley, 1/4
teaspoonful baking powder (good measure), and a couple tablespoonfuls
of flour to thicken just enough to make the fritters hold together;
then drop by spoonfuls in deep, hot fat, and fry a rich brown. The
fritters form into odd shapes a trifle larger than a fried oyster,
when dropped in the fat.

Should the fritter batter separate when dropped in the fat, add more
flour, but if too much flour is added they are not as good as when a
lesser quantity is used. Drain the fritters on brown paper and garnish
the platter upon which they are served with parsley. Mary's Uncle was
very fond of these fritters. He preferred them to fried oysters, and
always called them "potato boofers." I would not answer for the
wholesomeness of these fritters. In fact, I do not think any fried
food particularly wholesome.

ROSETTES, WAFERS AND ROSENKUCHEN (AS MADE BY FRAU SCHMIDT)

Prepare a batter from the following:

1 cup of sweet milk.
2 eggs.
Pinch of salt.