The sun. [volume] (New York [N.Y.]) 1833-1916, 1898-10-30


At last military gray stationery has been sup
planted by n bright blue paper. with apurplish
cast In II. In dress goods the shade Is known
new pt paper. for L e rather giarinF n me- color. but
IL toned down by white stamping. Envelopes
remain . little longer than they are broad. and
scALLoPS AND HOW TO COOK THEM.
Few Persons Know How 70 Prepare This
Delicate Mollusk for the Table.
with the amateur cook It Is a cause for re-
greet that few cook books give any information
as to the cooking OF scallops. In the ordinary
cook books there are directions for all kinds OF
fancy dishes. but none for the plain fried seal
lops. The seallops cooked in the average res
taurant are an abomination. They are simply
q mass OF warm meat surrounded by an over
coat Of poor batter which most people leave on
the plate. Scallop cooking is somewhat Of q
knack. but there are two or three tricks" not
generally known which q q great improve
ment In the product Of the average amateur
cook who has worn her soul case-bare in the
attempt to get ~scallops to brown
The secret Of the whole matter lies in the
fact hat the scallops do not reach the city con-
sumner In the same state rs they leave the beds.
and the few fine restaurants which supply q
p~alatable dish OF this mollusk are able to do so
simply by obtaining them aU naturel and un-
fixed for the market Oysters are taken from
their beds and placed In floats in somi-tidal
waters to give them the white appearance city
dwellers prefer. and scallops are taken from
the shells and soaked In water. or water and
corn meal. until they swell to nearly twice
their size, and have that delicate white color
and peAriy transparency which are supposed
to stamp Q fine product. but which simply
stamps the swollen one. It is this surplus wa
ter which causes the trouble In cooking them
and prevents them from browning. as they
would II cooked In a natural state.
The average consumer cannot get them in
any other condition. and every fish man will
swear by the graves OF his ancestors that they
are not swollen goods. Aside from the knack
given by practice alone. the best way IL to OBJ
tain the scallops at night. wash them quickly in
cold water. dry them. pepper and salt them.
place in . dry cloth, spread thinly so as to bring
which. will absorb the moisture. and then place
some -four. spread It thinly on q plate. and put
out, but not to brown It. Then remove i. pull
the { 3 ;I %sSSSlaIo S5s T. Then Roi|}r 6a Y t Ne i iSn !sa nan hG 1
and Try until a rich, brown. Too much care
VIII spoil them. Just toss the whole in at once
duu " ". uIu SllN0Tbo u DdCOu VIGIL
fried may be served or not. as desired.
Another very GOOD recipe Is what Filipini OF
t%lema1MSnd t 4nsS fore a aG iad E"o IRta Yea eat them SSn.
half a pint of the. liquor which runs from the
scaliops and blanch them in an ounce or SO OF
butter for ten minutes and then drain chop
two ounces Of butter. and, when brown add a
taP6lespo9259 itnl 81 -four; t stirring carefully and
tinR this boil n f0W minntaa .nnnafanflvQ firrfnD
and the finest yellow, cayenne. known as No
the s~callops. add them to the liquor With three
egg yolks beaten. halt o cup Of fresh bread
parsley. stir for two minutes and set to cool.
Place, In clam shelle. sprinkle with fresh bread
Sf9 asbes;t @Oi and S SroW Daf fIeE;t iST iS a wl hot a sheet oRess
three minute IL q gas oven, five minutes II Q
K Spanish way to serve ~seallops is to slice
onions. place in q hot pan with, butter, brown.
and stir In the soallops previously dried, sailed,
with finger pieces Of thin. hot toast. TO bake
them. cook In white stock until tender. toast
small pieces OF bread. lag In a deep earthen
the white stock with butter and -four kneaded
together. season highly. pour over ~scallops.
with bread crumbs and brown in hot oven.
scrnm bled scallops and eggs Is e good break
iaSt ss aIsadi M Wstss D fo s'% tsn miG6utees in turn Hl sGia n !
colander and drench quickly with cold water:
break each seallop Into halves. put two table
seSaIiops. toss them around until they show
color. turn in half a dozen unbeaten eggs, stir
wei. bTttered toast. scattering chopped parsley
just before serving.
sealloP salad e made by simmeri1g large
cut celery dice to the same quantity as s%caliops.
iettuce Leaf lined dish. Mind that att everything
rr %Ss ,S ssSIISR 'i sSs@. HfSss .! a,s sp s Ont; i ir sas
SEard'sI Bay, Monument Beach, up % Wings
come SpInss from ron ma, Maine q and d,l New HAM Hamps p t1sI The
iiEs cents cent: f IN t. Us Tss' h nSGfsatT!n Ss G insaS yagyll IL
very old one. the developpeht being well as
spred thirty years ago; but for years before
much less try to market them. The first oys-
no one would buy them were dumped in the
Great South Bay. to found the oyster beds
which stterwa ard supplied seed to aIm3st every
have a somewhat similar history. but It is lost.
II was only six years, ago when the Government
since then statistics have been gathered sporad-
ically. receipts being taken every year at the
turtles the, 'scailoP wSs well known ID EUROPE,
SSrlstisn era SSssTias tSenR IL tSels bats 2
They were much larger than ours. but to-day.
IN favor and size. the American seal
are. they do not. remain set, but move
around. and no fisherman can and = bed
watch Of them. They come. to maturity and
dissolution in two years IL their natural Gle
are taken by dredging from boats, the dredge
ter dredge In miniature. ,DraXP over the seal
lop ground 1t is gradually glled. pulled, up.
the catch being culled over and refuse
thrown overheard. On a good day, with steady
wind. and not toe, much Of, it. q boat win work
seven dredges, and q good day Is thirty bushels
in the shell. this representing ninety quarts for
the market. OPENING the shell is cold nasty work
and the openers earn every cent they get,
Many of the smaller fishermen take their
catches e, shore and let their families work in
go back to dredge. Twenty-four gallons OF
natural scallops arc estimated to make thirty
gallons OF soaked scAllops. New beds were
discovered at Sayvile, l.. l.. three years ago, It
being believed that they were established by
the bringing OF shell refuse Of all kinds from
Peconic Bay to place on the OYSTER beds for