Scalloped Scallops

Scallops, 1 pint. Cracker crumbs, 1 cup. Bread crumbs, 1/2 cup.

Melted butter, 1/2 cup. Salt and pepper. Cream, 6 tablespoons.

Wash and pick over the scallops. Mix the crumbs well with the butter and put a layer of them in a buttered baking dish, cover with a layer of scallops, season and add half the cream. Repeat, cover with crumbs and bake 25 minutes in a moderate oven.

Devilled Scallops

Scallops, 1 pint. Butter, 2 tablespoons. Salt and cayenne. Egg yolks, 2.

Flour, 3 tablespoons. Lemon juice, 1 tablespoon. Cream, 3/4 cup. Buttered crumbs.

Pour boiling water over the scallops and let stand 3 minutes, drain and cut-in quarters. Melt the butter and blend with it the flour, salt and cayenne till smooth. Add the lemon juice and cream and stir until it boils. Let it boil 3 minutes. Remove from fire and add egg yolks, beaten smooth, and prepared scallops. Put into buttered shells or ramekins, cover with buttered crumbs and bake until brown.

Fried Scallops

Scallops.

Oil and Vinegar.

Cracker crumbs. Yellow corn meal.

Rinse the scallops thoroughly and dry them on a clean cloth. Dip them in a little oil and vinegar, then roll in fine cracker crumbs, again in oil and vinegar and then in the corn meal. Fry in deep, hot fat until a golden brown.