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. 1 cup of flour, good measure.

Gradually mix the flour with the milk to form a smooth batter, free from lumps.  Add yolks, then the slightly-beaten whites of eggs.  Fasten the long handle to a wafer iron, shaped like a cup or saucer, and stand it in hot fat, a mixture of 2/3 lard and 1/3 suet, or oil; when heated, remove at once, and dip quickly into the batter, not allowing the batter to come over top of the wafer iron.  Then return it to the hot fat, which should cover the wafer iron, and in about 25 or 30 seconds the wafer should be lightly browned, when the wafer may be easily removed from the iron on to a piece of brown paper to absorb any fat which may remain.  This amount of batter should make about forty wafers.  On these wafers may be served creamed oysters, vegetables, chicken or fruit.  When using the wafers as a foundation on which to serve fruit, whipped cream is a dainty adjunct.  One teaspoonful of sugar should then be added to the wafer batter.  These wafers may be kept several weeks, when by simply placing them in a hot oven a minute before serving they will be almost as good as when freshly cooked.  Or the wafers may be served as a fritter by sifting over them pulverized sugar and cinnamon.

“BAIRISCHE DAMPFNUDELN”

These delicious Bavarian steamed dumplings are made in this manner:  1 cake of Fleischman’s compressed yeast was dissolved in a cup of lukewarm milk, sift 1 pint of flour into a bowl, add 1 teaspoonful of sugar and 1 teaspoonful of salt.  Mix the flour with another cup of lukewarm milk, 1 egg and the dissolved yeast cake and milk (two cups of milk were used altogether).  Work all together thoroughly, adding gradually about 1-1/2 cups of flour to form a soft dough.  Do not mix it too stiff.  Cover the bowl with a cloth; stand in a warm place until it has doubled the original bulk.  Flour the bread board and turn out dough and mold into small biscuits or dumplings.  Let these rise for half an hour, butter a pudding pan and place dumplings in it, brushing tops with melted butter.  Pour milk in the pan around the dumplings to about two-thirds the depth of the dumplings; set pan on inverted pie tin in oven and bake a light brown.  Serve with any desired sauce or stewed fruit.