Scald scallops in their own or in oyster liquor, leaving them in only two minutes after the liquid reaches the boil. Heat a cupful of milk, thicken it with a tablespoonful of flour rubbed smooth with a teaspoonful of butter, drain the scallops and put them into this sauce. Season to taste, and serve on squares of toast.

Fried Scallops. (No. 1)

Dry them with a soft bit of old linen, roll in finely pounded cracker, salted and peppered, then in a beaten egg and again in the crumbs before dropping them into boiling cottolene. Cook to a light golden brown.

Fried Scallops. (No. 2.)

Drop the scallops into boiling water and cook fast for five minutes ; drain and spread them upon a cloth to get cold. Meanwhile, make a batter by sifting twice, through a cupful of flour, a half teaspoonful of Cleveland's baking powder, and the same quantity of flour ; wetting it with half a cupful of milk into which has been beaten two well-whipped eggs and a teaspoonful of melted butter. Beat hard. The scallops should be cold and stiff when they are dipped into this batter, and fried in deep cot-tolene.