European and American cuisine

In season from September to April; generally sold ready for frying in our markets. Scallops^ Fried. — Wipe the scallops with a clean towel, dust with flour, dip each into beaten egg, and roll in bread crumbs ; drop into hot lard or fat, and fry to a delicate brown color, a few at 142 SEA POOD, Bto. a time ; remove from the hot lard on to an uptamed sieve or paper, sprinkle over a little salt, and serve. Scallops à la Marinière. — Place 1 pint of scallops in a covered dish, season with 1 teaspoonful seasoning salt, the juice of 1 lemon, 1 fine-chopped oqion, and S tablespoonfuls olive oil; mix well with the scallops, cover and let them marinate 1 hour, then remove, roll in cracker dust, and fry in hot fat ; serve on a warm dish, garnished with parsley. Scallops on Toast. — Season 1 pint scallops with 1 teaspoonful seasoning salt, add the juice of 1 lemon, let them marinate 1 hour ; then dip in milk and roll in cracker dust, fry in hot fat to a fine color; divide the scallops on 6 pieces of buttered toast At the same time fry 1 fine-cut onion in 1 ounce butter 5 minutes ; add Vt can tomatoes, 1 tablespoonful sugar, 1 teaspoonful salt, */s teaspoonful pepper, cook 20 minutes ; then strain ; add the yolks of 8 eggs, pour the tomatoes over the scallops, and serve. Devilled Scallops. — Put 1 pint of scallops in a saucepan, add Ys pint white wine and Y^ cupful mushroom liquor, cook 5 minutes ; then drain the scallops and chop fine. Place a saucepan with 1 ounce butter over the fire, add 1 fine-chopped onion, cook 5 minutes ; add Yt cupful chopped mushrooms, 1 teaspoonful seasoning salt, Ys teaspoonful nutmeg, a little Cayenne pepper, cook 5 minntes ; add 1 tablespoonful flour, stir a few minutes ; add ¾ cupful of the scallop broth, cook 8 minutes ; add the chopped scallops, stir and cook 5 minutes. Fill this preparation in clean scallop shells, smooth over with a knife, sprinkle over some fresh grated bread crumbs and melted butter, bake light brown in a hot oven. Serve on a napkin with some fresh parsley in the center. Seasonable all the year. Fried Eels — Cut 2 pounds well-cleaned eels into 3-inch lengths, season with 1 tablespoonful salt, and set aside 1 hour. EBLa 14S Shortly before serring wipe the pieces dry with a clean towel, and roll them in flour. Cut Vt pound larding pork into fine pieces, plaoe in a frying pan over the fire, fry until it begins to turn light brown, pour half of the pork into a small saucepan, lay as many eel pieces in the remaining pork in pan as will conveniently go in ; fry to a delicate brown on all sides till well done, adding more of the pork as the frying continues. When they are all fried arrange them on a warm dish, and serve either with baked or Lyonnaise potatoes.