The art of cookery

Scalloped Eggs No. i. — Slice or dice cold boiled eggs, put them in a buttered baking dish, cover with White Sauce No. 4, and heat to boiling point in a moderate oven. Scalloped Eggs No. 2. — Put into a shallow, buttered baking dish one tablespoonful of White Sauce No. 4 for each egg. Break the eggs separately and slip carefully into the baking dish, sprinkle half a teaspoonful of grated cheese, or minced parsley, or cold boiled ham minced fine, over each egg, cover each with another tablespoonful of white sauce, and cook to taste in a Entries and Side Dishes. 289 moderate oven. If preferred, use only white sauce. The eggs can be scalloped in individual dishes, and the same proportion of white sauce allowed each egg as in the large dish. Scalloped Lobster — Cut the cooked lobster into pieces suitable for serving, put in a buttered baking dish, and to four cups of lobster add one cup of white sauce, and half a teaspoonful of mustard flour. Cover lightly with Bread Crumbs No. 3, and cook in a moderate oven twenty or twenty-five minutes. Salmon can be scalloped like lobster. Deviled Clams. — Chop two dozen clams very fine, season with a teaspoonful each of minced parsley and onion, and salt and cayenne or mixed pepper to taste, and moisten with half a cup of sweet milk. Sprinkle a light covering of Bread Crumbs No. 3 in a buttered baking dish, or in buttered shells, place upon them a layer of prepared clams, sprinkle with bread crumbs, place upon them another layer of clams, cover the top generously with bread crumbs, and bake in a moderate oven fifteen or twenty minutes. Deviled Crabs. — To two cups of hard-shell crab meat picked into small pieces add a teaspoonful of mustard flour, salt and pepper to taste, and half a cup of milk or thin cream. Sprinkle a buttered baking dish, or buttered shells, lightly with Bread Crumbs No. 3, place upon them a layer of crab meat, sprinkle again with crumbs, place another layer of crab meat upon the crumbs, and finish with a covering of crumbs. Bake fifteen or twenty minutes, or until the crumbs are nicely browned. Serve, with lemon points, either hot or cold. 290 The Art of Cookery. Lobster and various kinds of fish may be deviled in a similar manner, and the seasoning may be varied to suit the taste. Hard-boiled eggs chopped fine may also be added at pleasure, to deviled fish, clams, lobster, or crabs. Deviled Eggs. — To five hard-boiled eggs, minced fine, add two tablespoonfiils of grated cheese, salt, and cayenne or mixed pepper to taste, and half a cup of White Sauce No. 4. Put in a sauce-pan, simmer five minutes, and serve on toasted bread, or on heated snowflake crackers. Scalloped and deviled dishes are much alike in many respects, but there are some quite marked differences. In scalloped dishes there is usually a greater preponderance of liquid than in deviled dishes — the latter being invariably dry, while the former are usually quite the reverse. In deviled dishes the food is always cut or divided into pieces small enough to be eaten with a fork. And in deviled dishes bread or cracker crumbs are always used, while in scalloped dishes they may or may not be used. The idea used to obtain that deviled dishes must be intensely hot with seasoning, but that idea has been abandoned, and deviled and scalloped dishes are now alike in that respect, both being seasoned to taste.