If a small piece of bread browns in one minute in the fat it is the right temperature to fry any previously uncooked food.
PARSNIP FRITTERS Scrape and boil 5 or 6 parsnips in salted water until tender and drain.

If old parsnips, cut out the centre, as it is tough and woody.
Mash parsnips fine, add 1 egg yolk (white beaten separately), and added last a little salt, 1 large tablespoonful flour, 1/4 teaspoonful baking powder, mold into small cakes, dredge with flour, and fry quickly to a golden brown in a tablespoonful of butter and one of drippings.

Serve at once.
AUNT SARAH'S "SCHNITZ AND KNOPF" This is an old-fashioned "Pennsylvania German" favorite.

The end of a ham bone, containing a very little meat, was placed in a large kettle with a small quantity of water, with "Schnitz," or sliced, sweet, dried apples, which had been dried without removing the parings.

When the apples were cooked tender in the ham broth; dumplings, composed of the following, were lightly dropped on top of the apples and broth and cooked, closely covered, from 15 to 20 minutes.