Scallops On Skewers

24 large scallops 3 tablespoons flour 1 teaspoon salt 1/2 teaspoon pepper

1/2 teaspoon paprika Broiled bacon Strips buttered toast Lemon

Parsley

Scald scallops in boiling water three minutes; drain and wipe dry. Roll in flour seasoned with salt, pepper, and paprika, and fry a few at a time in smoking hot fat. Have ready some wooden or metal skewers, put scallops on these, either alone or alternating with pieces of broiled bacon, and lay each skewer on toast. Garnish with lemon slices and sprigs of parsley and serve hot.

Shrimp Croquettes

1 can shrimp

1 cup (1/2 pt.) stock or milk

1/2 teaspoon pepper

1 teasooon salt

1/8 teaspoon red pepper 2 tablespoons (1 oz.) butter 4 tablespoons (1 oz.) flour 1 egg, beaten

Bread crumbs

Blend butter and flour in a saucepan over the fire, add stock and boil eight minutes, then add seasonings, and shrimp slightly chopped; reheat but do not boil. Spread on a plate and when cold form into neat croquettes. Brush over fish egg, toss in bread crumbs and fry in smoking hot fat. Dram and serve hot.

Few people realize the high food value of the shrimp. The constituents of this shellfish rank with those found in cheese, meat, and eggs. Nearly all the edible portion of the shrimp is protein. The refuse can be turned into an excellent land fertilizer, containing over eleven per cent, nitrogen calculated as ammonia.

Soused Mackerel

4 mackerel 3 bay leaves 3 cloves

1 teaspoon salt 1/2 teaspoon pepper Vinegar

Water

Clean fish and arrange them closely in fireproof baking dish. Sprinkle bay leaves, cloves, salt, and pepper over fish. Cover with equal quantities of vinegar and water, and bake two hours in slow oven. Serve cold in liquor in which they have been cooked.

Stewed Lobster

1 can lobster

3 tablespoons (1 1/2 ozs.) butter substitute

2 teaspoons cornstarch

1/2 teaspoon mustard

1/4 teaspoon pepper

1/2 teaspoon salt

3 cups (1 1/2 pts.) milk, hot

If a good brand of lobster is selected, it is almost as good as the freshly caught crustacean. Open lobster can and turn out contents into a china bowl one hour before using. Pick meat into small pieces, then heat them in butter substitute, add cornstarch, mustard, pepper, salt, and milk. Simmer ten minutes and serve at once on hot plates.

Stuffed Smelts

14 smelts

8 oysters

1 cup (4 ozs.) bread crumbs

1 tablespoon drippings, melted

1 egg, beaten

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon lemon juice

Parsley

Fish sauce

Wipe, clean, and trim smelts. Chop oysters, add bread crumbs, seasonings, lemon juice, and strained oyster liquor, mix well together and stuff smelts. Fasten edges together over stuffing, either sewing them or using little wooden skewers. Brush fish over with egg and roll in bread crumbs. Bake on a greased tin in moderate oven fifteen minutes. Then remove thread or skewers and serve on a hot dish garnished with parsley. Hand fish sauce separately.