The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-01-28
How 10 Cool seallops.

How to Cook Seallops.
This bivaIve is first cousin to the
oyster and is REGARDED in greater favor
in America than on the continent. 1t is
shipped in bulk like the oyster, without
the shells and may be obtained of most
fish dealers Nest people are familiar
with the shells. If not with the mollusN
Itself, as they are sold separately and
used chiefly for baking oysters and fish
creamed and crumbed. and hence the
name, scalloped oysters. These shells
are very cheap and last q long time;
they have been replaced to very grea-
extent by dishes of enameled and silver
ware made to represent these shells
Only the muscular part, the powerful
adduCtOT muscle. is eaten, and this Is
esteemed q great dainty when cooked
with care ana skill This shell fish may
be prepared in many Of the same ways
as oysters, and they are delightful fried
or adapted to chatting dish cookery.
These mOllusks frequent deep waters.
chiefly the Long Island and Cape COD
regions. and are brought to the surface
10y dredging. They are procured and
are seasonable In the summer months
but the eDicures do not relish them un-
til January and February
The composition of the scallop is very
similar to that Of the oyster: and as
only the least nutritious part is used
they cannot be regarded as very in.-
pOrtant food and are eaten more to
please the taste by their delicacy and 10
give change and variety, than for any
desire to obtain strong nourishment
STEWED SCALLOPS
wash thoroughly in salt and water
then rinse in clear milk or milk and
water to cover, add d half blade Of mace
a very little sugar and set over fhe fire
where they viii stew gently for half an
hour or until tender. Put one and ono
half ounces of butter in a saucepan
with two level tablespoonfuls of flour and
mix smooth, then stir in q Gun of file
liquor in which the scallops were cooked
season with salt. white pepper and a
grating OF nutmeg and cook until
creamy then heat with the scallOps and
turn over hot toast arranged on dish
BAKED SCALLOPS.
Wash the deep shells of the scallo3s.
cry them and put in the washed and
cried scallops in mound shape, but NOT
Milling shells too full Sprinkle a LITTLE.
vinegar or lemon Juice over them. also
little minced parsley. Season some
bread crumbs with salt and -euoer and
lnolsten 10 a paste with milk; spread
TINS over the ton of the scalIoDs and
atrew with fine bread crumbs and bits
or butter Place in a good hot oven for
twenty minutes and then serve very
napkin.
DEVILED SCALLOPS.
ocald the scalloos as you would ovs-
S5ls' then drain, saving the liquor
~ men cold chop fine; add about half
the quantity of bread crumbs salr and
pepper to taste, also seasoning of fine
herbs or pepper sauce, a piece of b1tter
softened and enough of the oyster lic11or
to make stiff batter. Fill the shells
with this mixture cover over VIII,
bread crumbs moistened Win 80
ted butter and place in hot oven tn
brown nicely. Serve very hot.
MESSINA SCALLOPS.
Eut PINT Of scallops on to parboil in
their own liquor for eight minutes Add
TWO ounces of butter and simmer eieybt
minutes longer then season to +ae+e
with salt and pepper and add the mic
on one large or two small lemons. Serve
on toast
BRETOIsE sCALLOPs
sumner the scailops in little white
wine and broth. Cut a few shal1ot IN
small dice and fry them lightly in b,lt-
W. auu the lquor from your scalloDs.
F2lt- pepper. chopped parsley and thfcL.
tomato paste. Stir and cook a few min
utesi then add the scallops cut i'm cubes
turn the mixture into scallop shells. GOV,
81 WIN bread crumbs and bits of butter
ana bake in hot oven
BAKED, DREAMED 5SCATTOpc
WASH the scallops in cold salt water.
4raln and wipe dry; then fry a delicate
brown In a little butter. shaking or stir
ring to prevent burning I2uf q 1aV1ar
of bread crumbs. soft and not too fine
IN Well-buttered baking dish: then a
layer Of the scallOps. season with salt
and pepper and little celery salt Thee
add another layer of crumbs scaNons
etc When dish is nearly full pour over
enough white sauce to mossten thor
oughly and cover the top with breaf
crumbs and some minced fat bacon
bake about 20 minutes in a quick over
until nicely Drowned
FRlCASSF OF SCAIT0PS
Cover a slice of ham with boiling wa.
Ter and soak half an hour; then cut int,
small pieces and put in a saucepan
win tWo-thirds Of a pint of veal ri
chicken broth. the liquors from the seal
lops' small onion, minced fine. a litth
chopped parsley, sweet narjoram ane
pepper. Let simmer. well covered fol
~ minutes, allowing it to boil up rand
ly at last. for two or three minutes
skim Well and then add a tablespoonful
OF cornstarch moistened in Ettle col,
water or stock Stir constantly. am
when # bolts ada quart of washe,
ana drained scalloDs and two table
spoonfuls Of butter: let come to boilip,
point and just before removing from tn
nre stir in one beaten egg and the il1ic
OF small lemon and serve with rio
eroquettes or hominy balls
SCALLOP SAITrE. IN AFINCS DTSE
Put two tablesooonfuls of butter ii
the chafine dish and when hot an
slightly brown, add scaiIo0s that hav
been seasoned with pepper and rolled il
flour. When the scalops begin to brown
add half a teaspoonful of anchovy past
and juice of half a lemon. Cover closeI
and cook for ten minutes. then adj