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.