small dumplings. Should
you not wish so many, half the quantity might be molded out, placed in
a greased pie tin, and when light, which takes half an hour, bake in a
moderately hot oven, and you will have light biscuits for lunch.

The thrifty German Hausfraus make fritters of everything imaginable,
and sometimes unimaginable. Mary was told one day by a German neighbor
how she prepared a fritter she called:

"HELLER BLUTHER KUKLEIN"

She gathered elderberry blossoms, rinsed off the dust, and when free
from moisture dipped the blossoms into fritter batter, holding the
stem ends, then dropped them into hot fat, and when golden brown,
drained a minute on coarse, brown paper before serving, dusted them
with powdered sugar; cinnamon may also be dusted over if liked. Mary
pronounced them "fine," after tasteing, and said: "They certainly are
a novelty." Perhaps something like this suggested the Rosette Iron, as
it is somewhat similar.

APYL KUKLEIN (APPLE FRITTERS)

Pare and core 4 large tart apples. Cut each apple into about 4 round
slices and allow the sliced apples to lie a couple of hours in a dish
containing 2 tablespoonfuls of brandy, mixed with a half teaspoonful
of cinnamon and a half teaspoonful of sugar. Drain the sliced apples,
then a few at a time should be dropped in the following batter,
composed of: 1 cup of flour sifted with 1/2 teaspoonful of Royal
baking powder, 1/4 teaspoonful of salt, add the yolks of 2 eggs and 1
cup of milk to form a smooth batter, then add the stiffly-beaten
whites of eggs. Fry light brown, in deep, hot fat, and sift over
powdered sugar. "Fried Apples" are an appetizing garnish for pork
chops; the apples should be cored, _not pared_, but should be sliced,
and when cut the slices should resemble round circles, with holes in
the centre. Allow the sliced apples to remain a short time in a
mixture of cinnamon and brandy, dry on a napkin, and fry in a pan,
containing a couple of tablespoonfuls of sweet drippings and butter.

DUMPLINGS MADE FROM "BREAD SPONGE"

Aunt Sarah's raised dumplings from bread sponge were greatly relished
at the farm.

When bread sponge, which had been set to rise early in the morning,
and all flour necessary for loaves of bread had been added and loaves
were being shaped to place in bread tins, Aunt Sarah reserved an
amount of sponge sufficient for one loaf of bread, added a little
extra salt, shaped them into small balls, size of a lemon, placed them