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 cheap and good, and as no shortening is used are not rich.  Do not make cakes too large, as they then will not cook through readily.

BATTER BAKED WITH GRAVY

The Professor’s wife gave Mary this recipe, given her by an Englishwoman.  The recipe was liked by her family, being both economical and good.  When serving roast beef for dinner, before thickening the gravy, take out about half a cup of liquid from the pan and stand in a cool place until the day following.  Reheat the roast remaining from previous day, pour the half cup of liquid in an iron fry pan, and when hot pour the following batter in the pan with the fat and bake in a moderately hot oven about 25 minutes.  Or the batter may be poured in pan about 25 minutes before meat has finished roasting.

The batter was composed of 1 cup of flour, sifted with 1 small teaspoonful of baking powder and 1/2 teaspoonful of salt, mixed smooth with 1 cup of sweet milk.  Add 2 well-beaten eggs.  When baked cut in small pieces, surround the meat on platter, serve instead of potatoes with roast.  The addition of baked dough extends the meat flavor and makes possible the serving of a smaller amount of meat at a meal.

“GERMAN” SOUR CREAM CRULLERS