No. 147. Scallops.—The shell of the scallop is round and deeply grooved on both sides.—from whence it takes its name probably. The eatable part is the muscle which unites the shell. The dark colored rim should be discarded. The scallop has a sweet flavor and is so rich, however cooked, that the appetite is soon cloyed. Scallops can be stewed the same as oysters, or fried in batter, or crumbs.
No. 148. Scalloped Scallops.—This is a delicious dish. Take the scallops out raw, discard the dark rim, cut the scallops into small pieces and mix with cracker crumbs, beaten egg and a little milk or cream, seasoning to taste. Fill some of the shells, washed for the purpose, cover with crumbs, put a bit of butter on each and bake a delicate brown.
No. 149. Scallop Fritters, or Fried in Crumbs.—No shell fish can surpass the scallop. Fried in crumbs, or fried in batter, it is fully equal to the oyster.
No. 150. Seaside Scallop.—This is a great delicacy, and composed of equal proportions of chopped lobster, crab, oyster, clam and scallops. Mix all together with cracker crumbs and beaten egg, seasoning to taste, adding a little chopped celery, chopped mushrooms and parsley. Moisten with cream and sherry wine equally; fill clam shells; sprinkle crumbs on top, with bits of butter; bake a delicate brown and serve hot.
No. 151. Crabs.—There are three varieties of crabs, all of which are highly prized by the epicure. The large, blue crab is eaten both hard and soft shell, but the latter is esteemed the greater delicacy. Oyster crabs have lately taken their place among luncheon dainties. These are all in the markets the year round.
No. 152. Boiled Crabs.—Hard-shell crabs require about fifteen minutes to boil, and may be served plain, same as boiled lobster, either hot or cold, all but the spongy substance being eatable, but the better way is to pick out the meat and serve by some of the following recipes:
No. 153. Soft-Shell Crabs to Cook.—These are either fried or broiled whole. To prepare them for cooking, lift the shell at both edges and remove the gray, spongy substance, which can be plainly seen, then pull off the little triangular apron like piece on under side of shell, wash and wipe the crabs dry, dip in milk and roll in flour and fry in hot fat, five minutes ought to suffice; or dip in beaten egg and roll in crumbs, and either fry or broil.
No. 154. Scalloped Crabs.—No. 1. To one pint boiled crab meat, picked fine, add a little nutmeg, or mace, one tablespoon cracker or bread crumbs, two eggs well beaten and two tablespoons butter; mix well, and fill the crab shells, cleaned for the purpose, put crumbs on top and a bit of butter for each and put in the oven to brown.
No. 155. Scalloped Crabs.—No. 2. Pick fine one pint boiled crab meat and mix with a cream sauce ([No. 18],) salt and pepper, fill the crab shells, cover with buttered cracker crumbs and bake brown.
No. 156. Devilled Crabs.—Mix one pint chopped crab meat with the yolks of two hard boiled eggs, chopped, one tablespoon of bread crumbs, juice of half a lemon, half a teaspoon prepared mustard, a little cayenne, salt and one cup drawn butter. When well mixed, fill the crab shells, sprinkle crumbs over the top, heat slightly and brown in quick oven.