These shell-fish have round, deeply grooved shells. The muscle which unites the shells is the only part used for food. Scallops have a sweet flavor and are in season during the fall and winter. They are stewed or fried, the latter way being much the more satisfactory.

Fried Scallops

Wash the "scallops, drain them and dry thoroughly. Season fine cracker-crumbs with salt and pepper, dip the scallops in beaten egg, then in the crumbs, and fry in hot fat. Or they may be simply seasoned and rolled in flour and then fried.

Mussels

They are fried like oysters or are stewed. For stewing, open the mussels, and to a quart of meat allow -

Two tables-poonfuls of butter. One table-spoonful of flour. Six whole pepper-corns. One-half cupful of cream. Two eggs (yolks only). Salt and pepper to taste.

Stew the mussels five minutes in their own liquor, and then add the flour rubbed well into the butter, and the pepper-corns. Stew ten minutes, and pour in the heated cream. Set back on the range, and stir in the yolks of the eggs, which will have been thinned with a table-spoonful of water or milk. Season with salt and pepper, and serve.