The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-11-08
THE SCALLOP CONES.
How It May BE Prepared In Fries, Salads
or Baked Dishes.

HOW 1t May BE Prepared In Fries, Ballads,
or Baked Dishes.
During tho winter epicures regard that deli
cate shell fsh. the scallop. as at it's best, and the
housewife may now have ono moro dainty to
help vary the daily menu.
An authority on shell fish says the scallops
should have a yellow cast, as that Is the natural
color of the fish. They are frequently found
very large and white: the change Is made by
soaking tho scallops in fresh water, which
causes them to swell. and. as they are sold by
the quart, to profit tho dealer more. Scallops
are very nice cooked and served from a chatting
dish. and several of the following recipes may
be used In this manner.
The most general way of cooking scallops is
TO fry than. Rinse the scallops in cold water
and drain them well: then roll in bread crum pa,
to which salt and pepper have been added. Dip
tho scallops in 4 beaten egg and again In the
crumbs. Drop the covered scallops into hot
lard and cook them until they are a rich golden
brown. Servo with sliced lemon. Tartare
sauce. too. is exceedingly nice with fried seal
lops. When fried. scallops may DO rolled in
Indian meal instead Of the egg and crumbs.
To Fry Scallops in Batter-Make q batter by
beating an egg light, add to the egg half a cup
OF milk. gradually stir this into one cup of flour,
and beat this mixture very hard before stirring
in q dessertspoonful of melted butter. Drain
INV lN'tt " tNNNht ~'A vs. W. = oNtt etAA
pepper: drop the scallops into the batter and
see that they are well covered before dropping
them into boiling fat; cook them . nice brown.
Drain a moment on brown paper and serve.
Gnrnish the dish with sliced lemon and parsley.
Those who enjoy n dish Of fried onions should
try cooking scallops with them. Slice the onions
and put them over the fire in a saucepan with
some melted butter. Whom the onions COM
mence to cook put in scallops that have been
drained and rubbed with salt and pepper and
ine cracker dust. Cook until tho onions and
scallops are of n nice brown. Have finger pieces
OF buttered toast and arrange them down each
side of a hot platter, letting one piece overlap
tho other. Place the cooked ucallops and onions
between them and serve At once:
For scallops a la Newberg: Drain a pint of
scallops OF their own liquor: then pour boiling
water over them and let them stand hve
minutes and again drain them. Boil three eggs
until they are hard then remove tho yolks and
press them through n sieve. Add to the sifted
yolks half q cup OF cream and mix them well.
Put in n saucepan over the lire two tablespoon
spoonful OF -four. keep stirring until the mix
ture Is smooth and frothy, and then add the egg
and cream mixture. When almost at tho boil
ing point put in the drained s~callops, season
with salt, paprika, and n suspicion OF mace, add
four ablespoonfuls Of sherry, and when the
mixture is smoking hot IL Is ready to serve.
Scallops may no bake in several ways. To
bake them on toast: Cook as many scallops as
required in enough white stock TO cover them
until they are tender. Toast small slices of
or shallow dish. When tho scallops are done
take them out with a skinner and place then
upon the toast. Thicker tho stock by adding
some butter and -four which have been mixed