Royal baker and pastry cook

Clam Fritters. — Wash and dry 25 goodsized clams or 2 strings soft-shell clams, dis¬ carding 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. j Oyster Fritters. — Substitute oysters for clams as in above receipt. Pineapple Fritters. — Sprinkle half-inch slices of pineapple with sugar and 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. 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 all the milk is absorbed, then remove, add yolks of eggs, sugar, and butter; when cold add whites, whipped to dry 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 boiled hominy add 2 beaten eggs, 34 teaspoon salt, dash of pepper, 34 cup milk. When cool add flour to make a thin drop batter, and 1 tea¬ spoon Royal Baking Powder. Beat and drop in hot fat by small spoonfuls. Waffles.— Sift together 1 quart flour, 34 teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder. Rub in 34 cup butter. Add 3 eggs, whites and yolks beaten separately, and sufficient milk to make a thin batter. Cook in hot greased waffle-irons. German Waffles. — 1 quart flour, 34 tea¬ spoon salt, 3 tablespoons sugar, 2 large tea¬ spoons Royal Baking Powder, 2 tablespoons lard, rind of 1 lemon, grated, 1 teaspoon ex¬ tract 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. Rice Waffles. — Into a batter as directed for soft waffles stir 1 cup of rice, free from lumps; cook as directed in same receipt. Soft Waffles. — 1 quart flour, 34 teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Bak¬ ing Powder, 1 large tablespoon butter, 2 eggs, 134 pints milk. Sift together flour, salt, sugar, and powder; rub in butter cold; add beaten eggs and milk; mix into smooth, consistent batter that will run easily and limpid from mouth of pitcher. Have waffle-iron hot and carefully greased each time ; fill 34, close it up ; when brown turn over. Sift sugar on them, serve hot. Virginia Waffles. — Cook 34 cup white Indian com meal in 134 cups boiling water 30 minutes, adding 1)4 teaspoons salt. Add 1)4 cups milk, 2 tablespoons sugar, 2 tablespoons melted butter, 2 cups flour mixed with 2 heap¬ ing teaspoons Royal Baking Powder, and 2 eggs, whites and yolks beaten separately. Cook in hot, well-greased waffle-iron. Jolly-boys. — Mix and sift together 3 cups rye meal, 1 cup flour, 34 cup Indian corn meal, 34 teaspoon powdered cinnamon, 34 teaspoon salt, 2 teaspoons Royal Baking Powder, and 2 tablespoons sugar. Add 1 beaten egg, 2 tablespoons molasses, and sufficient cold wa¬ ter to make a thick batter. Drop by small spoonfuls in a kettle of smoking-hot fat, and cook till brown ^