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Shellfish: Scallops

Scalloped Scallops.

Cut scallops into small pieces and mix with cracker crumbs, beaten egg, and a little milk or cream, seasoning to taste. Fill shells, washed for the purpose, cover with crumbs, put a bit of butter on each, and bake delicately brown.

Fried Scallops.

Marinate the scallops in a mixture of oil, lemon juice, salt, and pepper.

Roll in cracker dust, then in egg, and again in cracker dust or white bread crumbs. Fry in smoking-hot fat to a golden color.

Scallops on the Shell.

Cut scallops into quarters, if large.

Place them in the scallop shells.

Dredge with salt, pepper, and chopped parsley, cover with chopped mushrooms, some bits of butter, a teaspoonful lemon juice for each shell, and bread crumbs moistened with butter. Place in a hot oven for ten or fifteen minutes.

Soft-Shell Crabs.

To prepare them for cooking, lift the shell at both edges and remove the gray, spongy substance, which can be plainly seen, then pull up the little triangular apronlike piece on under side of shell, wash and wipe the crabs dry, dip in milk, roll in flour, and fry in hot fat; or dip in beaten egg, roll in crumbs, and either fry or broil.

Partan Pies (a Scotch dish).

Pick the meat, after boiling from hard-shell crabs, clean the shells, mix the meat with a little pepper, a bit of butter, and bread crumbs; add 3 spoonfuls vinegar and put into the shells again; strew bread crumbs over, and set them in the oven. Serve when brown on top.

Crabs à la Creole (Southern recipe). 2 tablespoonfuls butter, 1 onion, 1 sweet Spanish pepper minced, 1 cupful strained tomato pulp, cupful chicken broth, 4 soft crabs.

Melt the butter, and cook for five minutes the onion and pepper; stir while frying, then add the tomato pulp, chicken broth, and the crabs cleaned and cut in two. Use celery salt in the seasoning, and simmer seven minutes.