The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1903-01-27
How no COOK scALLops.

This b,alvo is nrst cousin 10 the oyster
and IS regarded in greater favor iu Amer.
Tea than on tho continent n "a ehippoh
in hulk nkc tho oyster without the sbelle,
and may no obtained of most hah dealers.
Most people arc ramlliar With the shells,
IN not with the molusk itsolf as they arc
sold separates and used chiefly for baking
oysters and Nsh, crcamcd and crumhcd;
and hence the name. scallnped oysters.
Thcae shells are very cheap and last long
time. they have boen replaced T." very
great extent hr dishes ~ cnnmolod and
silver ware made 10 represent these shells
only the muscular part, the powerful nd
ductor muscle, IS eaten, and this Us zig
tociucd great daluty when cooked with
care ana sliI This shell hsh may br pre-
pared I'm many Of the same WAYS as oSHl'lsl
and thcy arc delightful fried or adapted
10 chatting dish cookery.
These mnlushs frequent deep waters;
chiefly the Long Island ana cape Goa
regions mud are brought 90 The surface by
dredging They are procured ana IN" seq
sonahlo I'm the summer months, mn me
epicurcs do not relish them until January
II The composition Of the scollcp Is very
similar 10 that Of the oyster; and as only
tho least nutritious part Is nsea l,'ey uiH
not he regarded MS very important looqs,
and are eaten more TO please the taste w
their dolicacy, and to give change ana
variety, thnn for any desire 10 obtain
'ssTiSwFn sCNLfoPs waeh Thoroughly
I'm salt water, then rinse IN clear water
nut in a 6tcwpnn with enough MIX or mn
and water 10 cover. add n hnlf blade or
mace very little sugar ana set over lhe
fire where they VIII stew gently I"r nhIi
nm hour or until tender Tut one ana nuH
half ounces Of butter IN . snhrrpau, WI"
two level taDlespoonfuls Of honr ana mp
/ s,,nntb thcn stir in a cup 81 the liquor ln
which the scalops we're cooked. SeaS"l,
! with salt white pepper and q EtHll"e ~
/ nutmeg and cook until creamy, CFh nchi
/ Win thc Fcailops and turn oyer not toAs'
'BAKED sCALLOPs.-wnsh the deeI
shells Of the scallops' aY lnem hne Pin
/ I'm the washed and dried sraIops', ~
! mound shane, Int not Milling shells 700 Iuli
! Sprinkle n little vinegar or lemon lu'Vs 80,
I thclu. also a little minced pnfHlel', ncuey,
\ some bread crumbs with SOFT ana peppri
! Ana rnoisten to paste with mix; spread
I tbis over the TOP Of the scall0ns ana htteN
/ With hne bread crumbs and bits OF DullSr
] place In a good hot oven TOT L"Stuag tbe
/ uteg aud then serve very hni from 'N'
/ shells placed IN o folded napkin
/ nEyIrTD sCADLOPS, --Scald the sen
/ Ions as you would oysters thg EN- ut snn
add about half the quantity OF hfra,
/ ,.r,ifnba. salt and pepper TO taste. IVY,
/ seoeoDlng Of dnC herbs or PEPPER nau,L,
a piece q butter, hot1en Sc 1 stir batter
/ nm ND shells with This mixture; cove
: over with bread crumbs moisteied WIZ
/ melted butter and place IN p not oNei
Z a. brown nicely Serve very not,
! MFSSINA SCALLOPS. Put u plnt "
| scaIinns en- To pnrboii IN their own hano
! fop eirbt Minutes Add two ounces o
| butter and simmer eight minutes longer
| mon season TO taste with salt ana poppe
! ard ndd the iuicc NJ one large or NV
! s,nali lemons Serve IN toast
! pREToIgE SCAILoPS. simmer ~
/ scaiiops in n little white wine ana brotn
/ C'ut "a few shallota in small dice ana n
tbern tightly In hntter; add the hdnor fror
vnur soallops salt, pepper, chopped parsle
I and thick tomato paste. STIR ann COOK
! Few minutes; then add the scauops cu
In cubes turn the mixture Into scallo
sbeits covered with bread crumbs and bit
~ bnttcr and bake iu hot oven.
RAKFD ORDAINED SCABLOPS. Was
mo sealiops IN cold salt water: drain nm
yrtpe dry then FRY a delicate brown IN
little butter. shaking or stirring 70 proven
burninr Put n LAYER NJ bread crumbs
soft ana not too hne, IN well bnttere
baE1ng dish then p layer ~ the scallnp.
season with salt and pepper and littl
rcierv salt Then ADA another layer
crumbs. ecsIionF. etc When dish Is nenrl
fulI ponr over enough white sauce :
fnoisten thoroughly and cover the ton Wit
broad crumbs am snme minced rat bacol
rae abont tvefYA minutes in duic
/ aveu until nicely Drowned
FRT(SAgSr OF SCALr0PF,--Cover
| siies ~ ham With boiling vater ana srs
half an hour: then cut into small plee'