Scallop Salad
Wash one pint of large scallops, drain, cover with boiling water, add one-half of a teaspoonful of salt and one teaspoonful of lemon juice, and simmer for fifteen minutes. Drain and drop into ice water until cold; then dry in a towel. Cut crosswise into thin slices, add to them an equal quantity of thinly sliced cucumbers, marinate them with a French dressing, to which has been added one scant teaspoonful of onion juice, and serve on lettuce leaves.