y 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