Fried Scallops

Clean the desired number of scallops by rinsing thoroughly in cold water. Plunge in boiling water, well-salted, and simmer until they begin to shrink. Drain, dry, roll in flour, egg diluted with 1/4 cup of milk to each egg, then in fine bread crumbs, and fry in fat hot enough to brown a bit of bread in two minutes. Drain on brown paper and serve with tomato or tartare sauce.

Devilled Scallops

1 pint scallops

1 tablespoonful minced onion 1 tablespoonful lemon juice 1/2 teaspoonful Worcestershire 1 tablespoonful Parmesan cheese 4 tablespoonfuls flour

4 tablespoonfuls drippings or bacon fat

1 cupful tomato pulp

1 teaspoonful salt

1/8 teaspoonful minced parsley

Wash and drain the scallops. Roll in flour and the melted fat, add all the other ingredients and turn into a well-oiled baking dish; bake for twenty-five minutes. Serve with boiled brown or uncoated rice.

Scallops An Gratin

1 quart scallops

1 pint soft crumbs mixed with

1/3 cupful melted butter

4 tablespoonfuls green pepper, minced

Salt and pepper

Cream or rich milk, about I cupful

1/2 cupful dry crumbs, mixed with 2 tablespoonfuls melted butter

Wash the scallops, cover with water and bring quickly to boiling point. Drain. Butter a baking-dish, put a layer of crumbs in the bottom, add a layer of scallops, sprinkle with minced peppers, and season with a little salt and pepper, repeating until the dish is filled. Pour over enough cream to moisten, sprinkle on the dry crumbs, and bake thirty minutes in a moderate oven.