Fried Scallops In Bread Basket

Pour boiling water over the scallops, heat quickly to the boiling point, drain and dry on a cloth. Roll in sifted bread crumbs, then in an egg, beaten and diluted with a tablespoonful of milk, and again in fine crumbs. Fry in deep fat and drain on soft paper. Have ready a case or basket made from a five-cent loaf of baker's bread; turn the scallops into the basket, decorate with parsley and serve at once, with sauce tartare in a separate dish. To make the case, remove the crust from the bread and cut a slice from the top for a cover, cut out the center, leaving on all sides a wall half an inch thick; brush over the cover and the case both inside and out with melted butter and let brown in a hot oven. Brush over the bottom of the serving dish with white of egg, set the hot case upon it and the egg will harden and hold the case firmly in place. Silver skewers will be needed to hold the cover open. Serve with sauce tartare in a bowl.

Shad Roe, Maryland Style

Wipe two shad roe with a damp cloth, or carefully rinse them in cold water. Do not break the skin. Butter an agate or earthen baking dish, set in the roe, dot them with bits of butter, turn in half a cup, each, of white broth and sherry wine or water, cover and let cook in the oven fifteen or twenty minutes. Have ready the beaten yolks of two eggs, mixed with half a cup of cream; stir these into the liquid and when slightly thickened set two bacon "rolls" on each roe and serve at once in the baking dish. Additional salt, also pepper to taste will be needed.

Shad Roe, Creole Style

Prepare the roe as above. Cook a tablespoonful of chopped bacon, a tablespoonful, each, of chopped green pepper and onion in two tablespoonfuls of butter; add two tablespoonfuls of flour and cook until brown, then add half a cup of beef broth and three-fourths a cup of tomato puree, and when boiling turn over the roe disposed in a buttered baking dish. Cover and let cook in the oven fifteen or twenty minutes. Serve in the dish.

Bacon Rolls

Roll thin slices of bacon into a compact roll and run a wooden toothpick through each roll to hold it in shape. Set into a frying basket and fry in cleep fat. Remove the toothpicks before serving.

Smelts, Victoria Style

Bone the smelts and skewer together in pairs. Use wooden toothpicks carefully dipped in melted butter; fasten the tail of one smelt into the mouth of another, the flesh sides together. Dip in cream seasoned with salt, pepper and onion juice, and then in flour. Bake in a hot oven, basting with melted butter, fifteen minutes. Serve on a hot dish with sauce tartare in a bowl.

Fillets Of Fish, Francaise

Two slices of halibut half an inch thick Juice of half a lemon Thin slices of onion

Salt and pepper Fish broth Tomato sauce

Select slices of halibut that will give four fillets of a size suitable for individual service. Use the trimmings in making fish stock. Let the fillets stand with the slices of onion between them and the lemon juice over them an hour or more. Season each fillet with salt and pepper, and fold over a square piece of parboiled potato, dipped in butter (to facilitate its removal). Set the fillets in a buttered dish and strain in the fish stock; pour a little melted butter on each fillet and bake about twelve minutes, basting two or three times. Make a sauce of the liquid in the pan and tomato puree thickened with roux. Serve with potato balls cut with a French scoop, boiled, rolled in butter,,and sprinkled with fine-chopped parsley.