Aunt Sarah, when cooking fritters, always used two-thirds lard and one-third suet for deep frying, but “Frau Schmidt” taught Mary to use a good brand of oil for this purpose, as she thought food fried in oil more digestible and wholesome than when fried in lard.  The patties or wafers were easily made.  “Frau Schmidt” placed the long-handled iron in hot fat, the right temperature for frying fritters.  When the iron was heated she quickly and carefully wiped off any surplus fat, then at once dipped the hot wafer iron into a bowl containing the batter she had prepared (the recipe for which she gave Mary), then dipped the iron into the hot fat; when the batter had lightly browned she gently dropped it from the iron onto brown paper, to absorb any fat which might remain.  These are quickly and easily prepared and, after a few trials, one acquires proficiency.  Pattie cases or cup-shapes are made in a similar manner.  They are not expensive and may be kept several weeks in a cool, dry place.  When wanted for table use, place in a hot oven a few minutes to reheat.  They make a dainty addition to a luncheon by simply dusting the “Rosen Kuchen” with pulverised sugar.  Creamed vegetables of any variety may be served on them by placing a spoon of cream dressing on top of each, over which grate yolk of hard boiled egg; or use as a foundation on which to serve salads; or serve fruit on them with whipped cream.  The patties or cups may be used to serve creamed chicken, oysters, or sweetbreads if no sugar be used in the batter.  These pattie cases are exactly like those sold at delicatessen counters, in city stores, and are considered quite an addition to a dainty luncheon.  They are rather expensive to buy, and we country housewives cannot always procure them when wanted, and they may be made at home with a small amount of labor and less expense.

“The Germans make fritters of almost everything imaginable,” continued the Professor’s wife.  “One day in early Spring I saw a German neighbor gathering elderberry blossoms, of which she said she intended making fritters.  I asked her how they were made, being curious, I will confess.  She sent me a plate of the fritters and they were delicious.  I will give you her recipe should you care for it.  Mary, have you ever eaten a small, sweet wafer called ‘Zimmet Waffle?’ My mother made them at Christmas time, in Germany.  Should I be able to procure a small ‘waffle,’ or I should call it wafer, iron, in the city, I will teach you how they are made.  I think them excellent.  My mother made a cake dough similar to that of pound cake.  To one portion she added cinnamon, to the other chocolate, and the last portion was flavored with vanilla.  A piece of dough the size of a small marble was placed in the wafer iron, which was then pressed together and held over the fire in the range, by a long handle, until the wafer was crisp and brown.  They are delicious and will keep indefinitely.”

The Professor’s wife finished speaking to Mary, and turned to her daughter Elizabeth, saying, “It is time I mix the dough if we are to have ‘Boova Shenkel’ for dinner today.  I see the potatoes have steamed tender.”