The royal baker and pastry cook : $b A manual of practical cookery

in well-greased cups in hot oven. Fritters and Waffles Fritters are served as a vegetable or a sweet, for a lunch, dinner, or supper, according to the ingredients used in making them. Whether sweet or plain, the foundation batter is much the same, and, with some additions, the first receipt given in this chapter can be used for many kinds of fritters. By the use of Royal Baking Powder a fine fritter batter may be stirred up in a moment, and a meal which it may be thought necessary to extend, perhaps because of unexpected guests, can be embellished by the addition of a delicate and tasty dish. A fritter batter which is to be used as a medium for whole or sliced fruit should be quite thin, as it is to serve as a cover for the fruit. When chopped fruits or vegetables are stirred in, or the batter is to be used plain, it should be thick enough to retain its shape when dropped by spoonfuls into the frying-kettle. The fat should be deep enough to cover the fritters, and it should be smoking hot when used. Each fritter will at first sink to the bottom of the kettle; then, as the heat starts the baking powder into action and the dough begins to swell, it will rise to the surface, and should be gently turned, the turning to be repeated until the fritter is finely colored. Most fritters are done within five minutes, the time needed to cook them being determined by one which should be cooked as a tester. The very word “waffles” brings to our minds a host of pleasant recollections. The only drawback, in the old days, was that they must be started so long before they were ready for the irons, for home-made yeast took time to raise the batter to the requisite degree of lightness. Now, by the use of Royal Baking Powder, they can be prepared in five minutes. They are better than of old, too, for there is no yeasty taste to them; they are light, tender, and toothsome, and,