Chafing dish possibilities

Cook one pint selected scallops in blazer, until liquor flows freely from them. Drain, and dry on a towel. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and fry in a small quantity of hot fat, being careful to do but few at a time. Serve with mayonnaise dressing or sauce Tartare. Shrimps with Curried Rice Cook three tablespoons butter with one-half tablespoon finely chopped onion, until yellow; then add one and one-half tablespoons cornstarch mixed with two teaspoons curry powder, Chafing Dish Possibilities one teaspoon salt, and one-eighth teaspoon paprika. Pour on gradually two cups milk, then add one and one-half cups shrimps, broken in pieces, and one cup warm, boiled rice. Shrimp Wiggle Melt four tablespoons butter, and add three tablespoons flour mixed with one-half teaspoon salt and one-eighth teaspoon pepper. Pour on gradually one and one-half cups milk. As soon as sauce thickens, add one cup shrimps, broken in pieces, and one cup canned peas, drained from their liquor and thoroughly rinsed. Creamed Shrimps with Mushrooms Melt three tablespoons butter, and add three tablespoons flour mixed with one-half teaspoon salt and a few grains paprika. Pour on gradually one and one-half cups milk. As soon as mixture thickens, add one cup shrimps, broken in pieces, and one-half cup canned mushrooms cut in quarters. Shrimps a la Bechamel Cook three tablespoons butter with one-half tablespoon finely chopped onion, five minutes, add three tablespoons flour, and pour on grad- Some Other Shell-Fish ually three-fourths cup each highly seasoned chicken stock and milk. Add one and one-half cups shrimps, broken in pieces, and when thoroughly heated the yolks of two eggs, slightly beaten. Cook two tablespoons butter with one-half shallot, finely chopped, five minutes. Cream two tablespoons butter, add four tablespoons flour and the yolks of three hard-boiled eggs rubbed to a paste. Add to melted butter, and when well mixed pour on gradually two cups milk. Add one can shrimps, broken in pieces, one-half teaspoon salt, one-fourth teaspoon mustard, and one-eighth teaspoon pepper. Serve with puff paste points or Graham toast. Fry one small onion in three tablespoons butter, until yellow; add three tablespoons flour and stir until mixture is smooth. Pour on gradually one and one-half cups stewed and strained tomatoes, and add one can shrimps, rinsed, drained, cleaned, and broken in pieces. Season with one-half teaspoon salt and oneeighth teaspoon paprika. Serve as soon as shrimps are heated. Devilled Shrimps Tomato Sauce, X~ FISH RECHAUFFES This dish of meat is too good for a,7iy but anglers or very honest men Walton FISH RECHAUFFES Creamed Salmon MELT two tablespoons butter, add two tablespoons flour mixed with one-half teaspoon salt, and a few grains cayenne. Pour on gradually three-fourths cup milk. Add one cup canned salmon, drained and flaked. Just before serving add yolks of two eggs, slightly beaten, and a slight grating of nutmeg. Sauted Fillets of Salmon Sprinkle small slices of salmon with salt and pepper; saute in a hot blazer, using enough butter to prevent burning. Season with lemon juice and sprinkle with finely chopped parsley. Fish k la Provengale