Harper's cook book encyclopædia

Scallops and Scrambled Eggs. — Simmer a pint of scallops in salted water for ten minutes, turn into a colander, and drench quickly with cold water; break each scallop into halves, put two table-spoonfuls of butter in a hot frying-pan, add the scallops, toss them around until they show color, add half a dozen eggs, stir until cooked, and serve on hot squares of well-buttered toast, scattering chopped parsley just before serving. Shrimps, Canned (in a chafingdish). — Remove the shrimps from the can several hours before you are ready for them. Cook together in your chafing - dish a table - spoonful of butter and a scant one of flour, mixed with a teaspoonful of dry curry powder. When these are thoroughly blended and begin to bubble, add a cupful of boiling water and one of strained tomato-juice ; pepper and salt to taste. Stir continually until the sauce is thick, then put in the shrimps, and cook for two minutes longer. This is a delicious and savory dish served by itself or with boiled rice. Shrimps in Jelly. — A box of shrimps is turned out into ice -water for an hour to remove their fishy taste ; meanwhile a lemon jelly is made without the usual sweetening, by dissolving half a box of powdered gelatine in three table-spoonfuls of water, adding to it half a pint of boiling water and the juice of two lemons, with a very little salt. This is strained, turned into a ring mould, half the box of shrimps are dropped in, and all put on ice. When firm, the mould is held over boiling water for a moment to loosen the jelly, and then turned out on a round platter on lettuce, and the rest of the shrimps are piled in the middle, with small hearts of the lettuce. Mayonnaise is to be passed with the salad. The effect of the transparent jelly with the coral - colored shrimps is extremely pretty. Shrimp or Prawn Patties. — Shrimps and prawns when fresh boiled are firm and stiff ; when stale, they are limp and clammy to the touch. Prepare the shrimp by picking ; stew the shells for gravy, flavoring with cayenne and mace, then slightly chop the shrimp and heat them in the gravy; thicken with cream, or flour and butter. Bake in patty -pans lined with a rich, light paste. Shrimps, Stuffed. — Peel off the shells of one pint of large shrimps, put them in a bowl of ice-water for thirty minutes, wipe them dry with a clean napkin, and split them in two, lengthwise, without separating them. Put in the centre of each one-half teaspoonful of anchovy butter, close them gently, and arrange them in a small glass dish with a few parsley leaves. Flannel Cakes. See Bread. Flavoring. — In France the standard of taste is uniform, or nearly so. and the tradition of the kitchen may be trusted even where there is no chef to direct. In America tastes differ widely, and there is no Floatiag Island FORCE-MEATS, ETC. Cold Pasties