Devilled Scallops
1 quart scallops
⅓ cup butter
⅓ teaspoon made mustard
1 teaspoon salt
Few grains cayenne
⅔ cup buttered cracker crumbs
Clean scallops, drain, and heat to the boiling-point; drain again, and reserve liquor. Cream the butter, add mustard, salt, cayenne, two-thirds cup reserved liquor, and scallops chopped. Let stand one-half hour. Put in a baking-dish, cover with crumbs, and bake twenty minutes.