The royal baker and pastry cook

fruits may also be prepared, coarsely chopped, stirred into a plain fritter batter, and dropped by small spoonfuls into smoking hot fat, finishing as already directed. Banana Fritters. — Peel bananas, cut in lengthwise slices. Let them steep an hour with sugar and lemon juice, dip in fritter batter, and fry as directed for apple fritters. Corn Fritters. — To 1 pint scraped com add ½ cup milk, ½ cup flour, 1 tablespoon melted butter, 2 beaten eggs, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon Royal Baking Powder. Beat well, and fry in small spoonfuls as directed. Clam Fritters. — Wash and dry 25 goodsized clams or 2 strings soft-shell clams, discarding black part. Chop fine. Make a plain fritter batter, using the clam liquor (or that and milk) in place of milk. Stir in the chopped clams, season well with salt and pepper, and fry as directed. Oyster Fritters. — Substitute oysters for clams as in above receipt. Pineapple Fritters — Sprinkie half -inch slices of fresh pineapple with sugar and sherry ; let stand 1 hour. Dip each into plain fritter batter, drop into deep kettle of smoking hot fat, fry brown. Drain on paper and sprinkle with powdered sugar. Strawberry Fritters. — Crush and sieve fresh berries to make 1 cup pulp. Add 3 beaten eggs, 1 teaspoon sugar, 1 cup flour mixed with 1 teaspoon Royal Baking Powder and enough more flour to make thick drop batter. Fry in deep kettle of smoking hot fat, and serve with plenty of mashed berries. Meat Fritters. — Cut cold cooked meat in slices or fingers and dip in batter ; or chop and stir into the batter, seasoned with salt, pepper, and herbs or chopped onion, as desired. Fry as directed. Rice Fritters. — 1 cup rice, 1 pint milk, 3 eggs, 1 tablespoon sugar, 2 tablespoons butter. Boil rice in milk until soft and aU the milk is absorbed, then remove, add yolks of eggs, sugar, and butter; when cold add whites, whipped to diy froth ; drop in spoonfuls in plenty of lard, made hot for the purpose ; fry them deep buff color. Serve with cream, wine or lemon sauce. Hominy Fritters. — To 1 pint hot cooked hominy add 2 beaten eggs, ½ teaspoon salt, dash of pepper, ½ cup milk. When cool add flour to make a thin drop batter, and 1 teaspoon Royal Baking Powder. Beat and drop in hot fat' by small spoonfuls. Waffles. — Sift together 1 quart flour, Vs teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder. Rub in % cup butter. Add 3 eggs, whites and yolks beaten separately, and sufficient milk to make a thin batter. Cook in hot greased waffle-irons. Waffles, 2. — Iquartmilk, 2 teaspoons Royal Baking Powder mixed with 3 cups flour, 1 cup melted butter, Mi teaspoon salt, whites and yolks 6 eggs, more flour to make thin batter. Bake at once. Qerman Waffles. — 1 quart flour, teaspoon salt, 3 tablespoons sugar, 2 large teaspoons Royal Baking Powder, 2 tablespoons lard, rind of 1 lemon, grated, 1 teaspoon extract cinnamon, 4 eggs, and 1 pint thin cream. Sift together flour, sugar, salt, and powder ; rub in lard cold ; add beaten eggs, lemon rind, extract, and milk. Mix into smooth, rather thick batter. Bake in hot waffle-iron, serve with sugar flavored with extract of lemon.