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Salsify, Scalloped

Boil the salsify till tender, and wash it or rub it through a colander. Put it into a bowl, which is placed in a larger one half filled with boiling water. This is to keep the salsify hot. Work into the pulp a little butter and milk, or cream, and season with salt and pepper. Add a pinch of celery salt, if it is at hand. Butter some scallop-shells, cover them with grated bread-crumbs, and fill them with the puree. Lay grated bread over the salsify, and place little pieces of butter here and there upon all the scallops. Put them in a hot oven, and let them remain until the surface is brightly browned. If scallop-shells are not at hand, small dishes may be used instead. Time, one hour and a quarter to bake the scallops.