Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

is frying, chop fine also one quart of scallops and put them with the onion; stir for two or three minutes, or till about half fried, when turn the juice off, put back on the fire, and add one ounce of butter, one gill of white wine, stir for two or three minutes, and if too thick add the juice you have turned off; take from the fire, and mix a yolk of egg with it, add salt, pepper, nutmeg grated, and parsley chopped fine. Have the scallop shells properly cleaned, or silver shells, spread the mixture on the shells; dust with bread-crumbs, put a piece of butter about the size of a hazel-nut on each, and put in an oven, at about 320 deg. Fahr., for from ten to fifteen minutes. This is a dish for _breakfast_. Scallop, scollop, or escalop, are one and the same fish. CLAMS. Wash clean with a scrubbing-brush and put them in a kettle; set on a good fire, and leave till they are wide open; then take from the kettle, cut each in two or three pieces, put them in a stewpan with all the water they have disgorged in the kettle, and about four ounces of butter for fifty clams; boil slowly about an hour, take from the fire, and mix with the whole two beaten eggs, and serve warm. Clams are also eaten raw with vinegar, salt, and pepper. _Chowder._--This popular dish is made in a hundred different ways, but the result is about the same. It is generally admitted that boatmen prepare it better than others, and the receipts we give below came from the most experienced chowder-men of the Harlem River. Potatoes and crackers are used in different proportions, the more used, the thicker the chowder will be. Put in a _pot_ (technical name) some small slices of fat salt pork, enough to line the bottom of it; on that, a layer of potatoes, cut in small pieces; on the potatoes, a layer of chopped onions; on the onions, a layer of tomatoes, in slices, or canned tomatoes; on