PARSNIP FRITTERS

Scrape and boil 5 or 6 parsnips in salted water until tender and drain.  If old parsnips, cut out the centre, as it is tough and woody.  Mash parsnips fine, add 1 egg yolk (white beaten separately), and added last a little salt, 1 large tablespoonful flour, 1/4 teaspoonful baking powder, mold into small cakes, dredge with flour, and fry quickly to a golden brown in a tablespoonful of butter and one of drippings.  Serve at once.

AUNT SARAH’S “SCHNITZ AND KNOPF”

This is an old-fashioned “Pennsylvania German” favorite.  The end of a ham bone, containing a very little meat, was placed in a large kettle with a small quantity of water, with “Schnitz,” or sliced, sweet, dried apples, which had been dried without removing the parings.  When the apples were cooked tender in the ham broth; dumplings, composed of the following, were lightly dropped on top of the apples and broth and cooked, closely covered, from 15 to 20 minutes.  Do not uncover kettle the first ten minutes.  When dumplings have cooked place them with the “Schnitz” on a large platter, and serve at 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.