Scallops in Batter

Ingredients

• a pint of flour
• two eggs beaten light
• half a pint of milk
• a teaspoonful of salt

Method

1. 1

   Dip scallops in batter made of flour, eggs, milk, and salt.

2. 2

   Drop spoonfuls into boiling fat to cook.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 48. The excerpt below is the record exactly as published.

a teaspoonful of salt 175 Dissolve a quarter of a yeast-cake in a little luke-warm water, then add it to two cupfuls of warm water, pour on the flour and beat into a smooth batten Cover and let stand over night. In the morning beat into the sponge three tablespoonfuls of melted butter. Let the mixture rise half an hour longer in a warm place, and bake in mufiin-rings on a griddle. OCTOBER 5TH "The vulgar boil, the learned roast, an egg.'' — Pope. ONE can easily be learned enough to roast, or at least bake, an egg, and for this purpose come very convenient egg-bakers, of different sizes to suit the number of eggs. Butter the dish, allowing a tablespoonful of butter for four eggs; break the eggs carefully into the dish; set in rather cool oven until the white becomes set, but not hard. Season with salt, pepper, a little chopped parsley, and a few drops of onion juice, or, if there is a bit of cold ham in the house, a teaspoonful of that, chopped fine, on the top of each egg will vary the flavor. 176 OCTOBER 6th ''Let onion atoms lurk within the bowl And, half suspected, animate the whole." — ^SiDNEY Smtth. TO any of the green salads, where the ordinary French dressing is used, an agreeable variety is im- parted by rubbing the salad-bowl with a piece of raw onion, or, if part of the company only like this addition, it is easy to regulate the matter by rubbing with onion the plates on which the salad is to be served. OCTOBER 7TH "Darling, hasten and prepare this turtle, it will be an addition to our meagre ordinary." — Robert Louis Stevenson ("The Treasure of Franchard"). THE meat of a calf's head makes very good imitation turtle in place of the terrapin that is very ex- pensive in our Northern markets. Boil the head until the meat drops from the bones ; when cold cut the meat into small dice and put into a saucepan with an onion and some ham, also cut in dice; season with thyme, bay leaf, salt, pepper, and a wine-glass of Madeira or of good brandy; add a cup of Espagnole sauce 177 or consomme, set on a good fire, and boil half an hour. Ten minutes before tak- ing from the fire add two hard-boiled eggs, chopped fine, and the yellow rind of a lemon, also chopped. OCTOBER 8th ''Venison, game, pickles and provocatives in tbe centre of the table."— Chables Reads ("Peg Wof- fington")* NO daintier "provocative" for an autumn dinner can be found than nasturtium sandwiches. Chop the seed-pods of the nasturtium vine, after having poured boiling vinegar on them and allowing them to cool in it. Mix with maycmnaise dressing and spread between thin slices of white bread. Garnish with nasturtium flowers, which also are good to eat, but too lovely for the sacrifice. OCTOBER 9TH "I can pay for my bread and cheese, and my nice little lodging, and my two coats a year." — ^Wilkie COLUNS ("The Moonstone"). ONE can lunch well on bread and cheese if the latter is combined with celery according to this rule : Boil in salted water until tender a head 178 of celery cut into small pieces ; drain and mix with a cupful of drawn butter, two ounces of grated cheese, and salt and pepper to taste. Bake in a shallow dish. Scatter grated cheese over the top, with a few bits of butter. OCTOBER lOTH "His sauce should be considered. Decidedly a few bread-crumbs, done up with his liver and brains and a dash of mild sage." — Charles Lamb (*' Es- says of Elia"). ^ FROM our sauce for roast pig we will omit the brains, but will chop up the liver and add bread-crumbs together with a tablespoonful of pow- dered sage. Stir this into a generous quantity of melted butter, and serve in a gravy boat, with Charles Lamb's fa- mous delicacy. OCTOBER iiTH "There, take ... ye each a shell; *Twas a fat oyster, — ^live — ^in peace — ^adieu." — Pope. AVERY nice oyster stufHng for a shoulder of mutton is described in an eighteenth century cook- book and turns out agreeable to the 179 twentieth century taste, which is not the case with all antiquated dishes. A cup- ful of grated bread-crumbs, a piece of butter (suet in the old recipe), yolks of two hard-boiled eggs, a bit of onion, salt, pepper, thyme, and winter savory for seasoning, twdve oysters. Mix all the ingredients and bind together with the yolk of a raw egg. OCTOBER I2TH "The two doctors were for keeping him on gnxd, lemonade, barley-water and so on." — ^Wilkdc Col- lins ("The Moonstone"). FOR a barley-water that is agree- able as well as wholesome, boil two pounds of lean veal in one quart of water ; add to it a quarter of a pound of pearl barley and boil until it can be rubbed through a sieve ; add salt. OCTOBER 13TH "And luscious scallops to allure the taste Of rigid zealots to delicious fasts. "^]r ay. SCALLOPS, like oysters, are hand- somest when large and most delect- able when small. To eat them at their best, dip them in a batter made of 180 a pint of flour, two eggs beaten light, and half a pint of milk, with a teaspoon- ful of salt for seasoning. Drop spoon- fuls of the scallops and batter

Cook this with the app: pantry check, scaling, and the assistant.