Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-27
Table and Kitchen.
A Bunch Of Recipes for Cooking
Scallops.

bulk like the oyster, without the shells, and
may be obtained of most fish dealers. Most
people are familiar with the shells, II not
with the mollusk itself, as they are sold
separately and used chiefly for baking oys-
tiers and fish. cfeamed and crumbed. and
hence the name, scalloped oysters. These
shells are very cheap and last a long time;
they have been replaced to very great
extent by dishes Of enameled and silver
ware made to represent these shells. Only
the muscular part, the powerful adductor
muscle, Is eaten, and this Is esteemed a
great dainty when cooked with care and
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 reg
ions, and are brought to the surface by
dredging. They are procured and are sea-
sonable in the summer months, but the cpl
cures do not relish them until 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 can
NOT De regarded as very important foods,
ana are eaten more to please the taste by
their deiicacy, and to give change and va
riety, than for any desire to obtain strong
nourishment.
stewed scallops.
Wash thoroughly In salt and water then
rinse In clear water; put in a stewpan with
enough milk or milk and water to cover,
add a half blade of mace, a very little
sugar and set over the fire where they will
stew gently for half an hour or until ten
der; Put one and one-half ounces Of but
ter In saucepan with two level table,
spoonfus OF -four and mix smooth, then
stlr In cup Of the liquor in which the
r>I yryl%h IL
white pepper and grating Of nutmeg and
cook until creamy, then heat with the seal
Tops and turn over hot toast arranged on
dish.
Baked scalops.
Wash the deep shells Of the scallops;
dry item and put in the washed and dried
scallops. in mound shape, but not filing
shells too full Sprinkle little vinegar or
lemon juice over them; also little minced
parsley. Season some bread crumbs with
salt and pepper and moisten to q paste
with milk: spread this over the top Of the
scallops and strew with fine bread crumbs
and bits Of butter. Place in good hot
oven for twenty minutes and then serve
very hot from the shells placed on folded
napkin.
Deviled scallops.
Scald the scallops as you would oysters
then drain, saving the liquor. When cold
chop fine; add about half the quantity of
bread crumbs. salt and pepper to taste;
also seasoning Of fine herbs or pepper
sauce. a piece Of butter softened and
enough Of the scallop liquor to make a
stiff batter. Fill the shells with this mix
ture: cover over with bread crumbs mois-
tened with melted butter and place In g.
hot oven to brown nicely. Serve very hot
Messina scallops.
Put pint of scallops on to parboil In
their own liquor for eight minutes Add
two ounces Of butter and simmer eight
minutes longer, then season to taste with
salt and pepper and add the juice of one
large or two small lemons. Serve on toast
Bretoise scallops.
Simmer the scallops in little white wine
and broth. Cut few shallot in small dice
and fry them lightly in butter; add the
liquor from your scallops, salt, pepper,
chopped parsley and thick tomato paste
Stir and cook a few minutes; then add the
scallops cut In cubes. turn the mixture
into scallop shells. cover with bread crumbs
and bits Of butter and bake in hot oven
Baked Cream Scallops.
Wash the scauops in cold, salt water;
drain and wipe dry: then fry delicate
brown in little butter. shaking or stir
ring to prevent burning. Put layer of
bread crumbs. soft and not too fine, in a
well-buttered baking dish; then layer of
the scallops; season with salt and pepper
and little celery salt. Then add another
layer Of crumbs scallops. &C. When the
dish Is nearly full pour over enough white
sauce to moisten thoroughly and cover the
top with bread crumbs and some minced
fat bacon. Bake about twenty minutes
In a quick oven until nicely Drowned
Fricassee Of scallops.
Cover a slice Of ham with boiling water
and soak half an hour; then cut into small
pieces and put in a saucepan with two
thirds OF a pint Of veal or chicken broth.
the liquor from the scallops, small onion.
minced fine, little chopped parsley, sweet
marjoram and pepper. Let simmer well
covered, for twenty minutes, allowing 1t to
boil up rapidly at last, for two or three min
utes. Skim well and then add tablespoon
full Of cornstarch moistened in a little cold
water or stock. Stir constantly, and when
1t boils add quart Of washed and drained
scallops and two tablespoonful Of butter:
let come to boiling point and just before
removing from the fire stir in one beaten
egg and the juice OF small lemon and
serve with rice croQuetteS or hominy balls
Scallop Saute, in Chatting Dish.
Put two tablespoonful of butter in the
chatting dish and when hot and slightly
brown add scallops that have been seasoned
with pepper and rolled in flour When the
scallops begin to brown add half a teaspoon
full of anchovy paste and juice of half
lemon. Cover closely and cook for ten
minutes, then add parsley and cook five
minutes longer. Serve with sippets of toast.
Scallop Salad.
Cook the scallops in sailed water, very
slowly, for an hour. Drain and rinse in cold
water and again cook slowly for twenty
minutes and then plunge in cold, acidulated
water. Drain and chill Mix with equal
quantity Of celery cut into pieces about half
an inch long. Mix together with mayon-
naise dressing and garnish with lettuce,
white celery tips and cut lemon.
Curried Scallops.
Wash and drain a pint of scalops. Brown
a level teaspoonful of minced onion in one
tablespoonful of butter; stir in two scant
level tablespoonful of flour; half a tea
spoonful Of curry, dash of cayenne and
quarter of a teaspoonful salt and two-thirds
Of a cup of stock. When boiling add the
scallops and cook five minutes. or until they
are tender. Serve on toast with rice.