OYSTERS À LA MADRID
Butter individual baking-dishes. Put a layer of drained oysters in the bottom, season with salt and pepper, dot with butter, sprinkle with finely chopped pimentos, cover with crumbs, and repeat until the dish is full, having crumbs and butter on top. Bake in a quick oven.
SCALLOPS
FRIED SCALLOPS
Trim off the beards and black parts, rinse well, and drain. Sauté in hot lard, drain on brown paper, and serve at once. Or, dip in egg and crumbs and fry in deep fat.
PIGS IN BLANKETS
Parboil scallops, drain and dry on a cloth. Roll a thin slice of bacon around each one and fasten with a wooden tooth-pick. Fry until the bacon is crisp and serve on thin slices of buttered toast.
SHRIMPS
CREAMED SHRIMPS
Melt one tablespoonful of butter, add one tablespoonful of flour, and cook thoroughly. Add one cupful of milk, and cook until thick, stirring constantly. Add two cupfuls of shelled shrimps broken into small pieces, season to taste, reheat, and serve.