The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-01-25

and they are delightful fried, or adapted
70 Chatting dish cookery.
These moIlusks frequent deep waters.
,hiefy the Long Island and Cape Cod
and are brought TO the surface
,y dredging. They are procured and arer
bic in the summer months, but
January and February.
The composition Of the scalIop is very
similar to that OF the oyster, and as only
he least nutritious part is used, they
,annot be regarded as very important
foods. and are eaten more to please the
aste by their delicacy and to give change
md variety, than for any desire TO OBJ
ain strong nourishment-
Stewed SeaIiops.
Wash thoroughly in salt and water.
hen rinse in clear water: put in a stew
IAN with enough milk or milk and water
% cover; add a half-blade OF mace. a
-ery little sugar and set over the fire
where they will stew gently for half al
hour, or until tender. Put one and one
lalf ounces of butter in a saucepan with
wo level tablespoonfuls of -four and
liquor in which the scallops weer cooked.
season with salt. white pepper and a
grating of nutmeg. and cook until
,reamy. then heat with the scallops and
urn over hot toast arranged on a dish.
Baked scaIiops.
Wash the deep shells OF the scallops
Try them and put in the washed and
Tried scalIops, in mound shape, but not
filing shells too full. Sprinkle a little
sinegar or lemon juice over them; also
, little minced parsley. Season some
bread crumbs with salt and pepper and
to paste with milk; spread
his over the top OF the scallops and
strew with fine bread srumbs and bits of
butter. Place in "a good hot oven for
twenty minutes and then serve very hot
from the shells placed on a folded nap
Kin.
DeviIed ScaIlops.
ScaId the scaliops as you would oys-
ters: then drain. saving the liquor. When
cold chop fine; add about half the uan-
tity of bread crumbs. salt and pepper
to taste: also a seasoning of fine herbs
Dr. pepper sauce, a piece OF butter. soft
.ned and enough OF the oyster liquor to
make a stiff batter. Fill the shells with
his mixture; cover over with bread
crumbs moistened with melted butter and
place in a hot oven to brown nicely.
Serve very not.
Messina Seallops.
Put pint OF scslops 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 ScaIlops.
Simmer the scallops in a little white
wine and broth Cut a few shallot in
small dice and fry them lightly in but
ter: add the liquor from your scallops;
salt, pepper. chopped parsley and thick
tomato sauce. Stir and cook a few min
,tes; then add the seallops cut in cubes.
turn the mixture into scallop shells.
cover with bread crumbs and bits OF but
ter and bake In hot oven.
Baked. Dreamed Scallops.
Wash the scalIops in cold. salt water;
drain and wipe dry; then fry a delicate
brown in a little butter. shaking or stir
ring to prevent burning. Put A layer
II bread crumbs, soft and not too fine.
IN well buttered baking dish; then a
aver of the scaIleps: season with salt
and pepper and little celery salt Then
add another layer of crumbs. scsllops.
etc. When dish is nearly full pour over
enough white sauce 70 moisten thorough
IS and cover the top with bread crumbs
and some minced fat bacon Bake about
twenty minutes in quick oven until
nicely Drowned.
Fricasee of seailops.
Cover 2 slice OF ham with boiling water
and soak half an hour. then cut into
small pieces ard put ina saucepan with
.wo-thirds OF pint OF veal or chicken
broth. the Huors froa the sesllops, 4
small onion. minced fine. liItle chopped
parsley. sweet maporam and pepper. Let
simmer, well covered. for twenty min
ties. allowing il 70 boil up rapidly at
asst. for two or three minutes skim
ven and then add a tablespoonful Of
,o-n starch rnOi=tened in a little cold
water or stock Stir constantly. and
when II bolls add a uart OF washed ard
drained scalIops and tTo taoies2oonfuis
II butter, let come to boiling point ard
lust before removing from the fire str
n one beaten egg and the juice Of small
e-nou and serve with rice crouettes Or
acminy balls
scaIIoo saute. in Chatting Dish.
Put two tabiespcon<Gls cf butter n the
,h2fiing dish and when hot and slightly
brown. add scailops that have been Sea-
sored with pepper and rolled in -four
When the scanops begin 20 brown. adj
1aif a teaspoonful % snchsyy paste and
uice Of half A lemon Cover closely and
COX for tea minutes. then add parsley
md cook i've minutes longer Serve with
stippets os toast
ScaIlop Salad.
Cook the ScaIEc7s n saited water very
,lowfv. Tor an hour Drain and rinse IN
,old water and again cock slowly for
.v.rty minutes and then plunge IA cold,
sesiuIatet water Drain ard chill Nix
with ssuzl quantity Of celery cit fnto
pieces about half an i=ch long. Nix To-
-.the- with r1yocraise dressing zrc
with lettuce. Write eei>rT ttps.
md cut lemon
Curriec Sc1Iiop.
Wash ard drain = pint OF sczAoSs
S-oxsa z Level te1s5oenfri q rni1ced
,-so1 N ore tablespoonful % butter. sir
h two scznt level sxbie<poonfEis % eou-.
.zIf : tezs7ooztri q curry. cssn % cay
sane ard quarter OF teas7co1tzl salt
ard ,xo-.hirss % a cup: q stock When
,rsJs-~ zdS ,he sailors ard cock Eve