Or, after the shaped dough has raised, drop it in a large pot of slightly-salted boiling water, allowing plenty of room for them to swell and puff up, and boil continuously, closely covered, for 20 minutes.  This quantity makes about 30 small dumplings.  Should you not wish so many, half the quantity might be molded out, placed in a greased pie tin, and when light, which takes half an hour, bake in a moderately hot oven, and you will have light biscuits for lunch.

The thrifty German Hausfraus make fritters of everything imaginable, and sometimes unimaginable.  Mary was told one day by a German neighbor how she prepared a fritter she called: 

“HELLER BLUTHER KUKLEIN”

She gathered elderberry blossoms, rinsed off the dust, and when free from moisture dipped the blossoms into fritter batter, holding the stem ends, then dropped them into hot fat, and when golden brown, drained a minute on coarse, brown paper before serving, dusted them with powdered sugar; cinnamon may also be dusted over if liked.  Mary pronounced them “fine,” after tasteing, and said:  “They certainly are a novelty.”  Perhaps something like this suggested the Rosette Iron, as it is somewhat similar.

APYL KUKLEIN (APPLE FRITTERS)

Pare and core 4 large tart apples.  Cut each apple into about 4 round slices and allow the sliced apples to lie a couple of hours in a dish containing 2 tablespoonfuls of brandy, mixed with a half teaspoonful of cinnamon and a half teaspoonful of sugar.  Drain the sliced apples, then a few at a time should be dropped in the following batter, composed of:  1 cup of flour sifted with 1/2 teaspoonful of Royal baking powder, 1/4 teaspoonful of salt, add the yolks of 2 eggs and 1 cup of milk to form a smooth batter, then add the stiffly-beaten whites of eggs.  Fry light brown, in deep, hot fat, and sift over powdered sugar.  “Fried Apples” are an appetizing garnish for pork chops; the apples should be cored, not pared, but should be sliced, and when cut the slices should resemble round circles, with holes in the centre.  Allow the sliced apples to remain a short time in a mixture of cinnamon and brandy, dry on a napkin, and fry in a pan, containing a couple of tablespoonfuls of sweet drippings and butter.

DUMPLINGS MADE FROM “BREAD SPONGE”

Aunt Sarah’s raised dumplings from bread sponge were greatly relished at the farm.

When bread sponge, which had been set to rise early in the morning, and all flour necessary for loaves of bread had been added and loaves were being shaped to place in bread tins, Aunt Sarah reserved an amount of sponge sufficient for one loaf of bread, added a little extra salt, shaped them into small balls, size of a lemon, placed them on a well-floured board some distance apart to raise; when light (at 12 o’clock, if the dinner hour was 12.20), she carefully dropped the light balls of dough into a large pot of rapidly boiling, slightly salted water, covered closely, and boiled about 20 minutes, (Do not have more than one layer of the dumplings in cook pot, and do not place too close together; allow room for them to expand.)