the
dumplings into a cook pot containing stewed prunes, a small quantity
of water, a little sugar and lemon peel, if liked. The dried prunes
had been soaked over night in cold water, and allowed to simmer on the
range in the morning. The prune juice should be hot when the dumplings
are added. Cook dumplings one-half hour in a closely covered cook-pot
and turn out carefully on to a warmed platter, surrounded by prune
juice and prunes.

GREEN CORN FRITTERS

Grate pulp from six cars of corn; with a knife scrape down the pulp
into a bowl, add 2 eggs, beaten separately, a couple tablespoonfuls of
milk, 1 large tablespoonful of flour, 1/4 teaspoonful of baking powder
and a pinch of salt. Drop with a spoon on a well-greased griddle. The
cakes should be the size of a silver half dollar. Bake brown on either
side and serve hot. These should not be fried as quickly as griddle
cakes are fried, as the corn might then not be thoroughly cooked.

"MOULDASHA" (PARSLEY PIES)

Mash and season with butter and salt half a dozen boiled white
potatoes, add a little grated onion and chopped parsley. Sift together
in a bowl 1 cup of flour, 1 teaspoonful baking powder and a little
salt. Add a small quantity of milk to one egg if not enough liquid to
mix into a soft dough. Roll out like pie crust, handling as little as
possible. Cut into small squares, fill with the potato mixture, turn
opposite corners over and pinch together all around like small,
three-cornered pies. Drop the small triangular pies into boiling,
salted water a few minutes, or until they rise to top; then skim out
and brown them in a pan containing a tablespoonful each of butter and
lard. I have known some Germans who called these "Garden Birds." Stale
bread crumbs, browned in butter, may be sprinkled over these pies when
served. Serve hot.

These are really pot pie or dumplings with potato filling. Mary's Aunt
always called these "Mouldasha." Where she obtained the name or what
its meaning is, the writer is unable to say.

INEXPENSIVE DROP CRULLERS

Cream together 1 cup sugar and 1 egg, then add one cup of milk
alternately with 2 cups of flour, sifted with 2 teaspoonfuls of baking
powder. Add 1/2 teaspoonful of vanilla and enough flour to make a
stiff batter.

Take about 1/2 a teaspoonful of the batter at a time and drop into
boiling hot fat, and brown on both sides; then drain on coarse, brown
paper and, when cool, dust with pulverized sugar. These cakes are