Grate pulp from six ears of corn; with a knife scrape down the pulp into a bowl, add 2 eggs, beaten separately, a couple tablespoonfuls of milk, 1 large tablespoonful of flour, ¼ teaspoonful of baking powder and a pinch of salt. Drop with a spoon on a well-greased griddle. The cakes should be the size of a silver half dollar. Bake brown on either side and serve hot. These should not be fried as quickly as griddle cakes are fried, as the corn might then not be thoroughly cooked.
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 ½ teaspoonful of vanilla and enough flour to make a stiff batter.