WATKINS COOK BOOK 45

Baked Scallops

2 pounds scallops 3; cup chopped

1 cup fine celery
buttered 2 tablespoons
bread crumbs grated cheese,

Salt (Parmesan

Watkins Pepper preferred)

1 cup cream

Wash scallops, drain. Cover with
cold water, heat to boiling, drain.
Cover a buttered baking dish with
a thin layer of crumbs, then scal-
lops and sprinkle with salt, Wat-
kins Pepper, and cheese. Repeat
in layers. Add cream. Cover with
crumbs and cheese. Bake at 350
degrees F., 30 minutes.

Shrimps 1, cup butter
2 cups cooked Salt

shrimps Watkins Celery
2 cups hot boiled Salt

rice, cooked dry Watkins Paprika
144 cups heavy 3 tablespoons
cream tomato catsup

Blend all ingredients and heat thor-
oughly in double boiler. Serve hot
with a green salad.

Shrimp Acuncheon Dish

2 eggs beaten
146 cups milk

1 can shrimp
15 cup grated

cheese Watkins Onion
45 cup fine bread Seasoning

crumbs Watkins Celery
lcuppeas(cooked) Salt

3 cupcutcarrots Watkins Pepper
3 teaspoon salt Watkins Paprika

Mix all ingredients, place in well-
greased baking dish and bake
about 1 hour in moderate oven.
Set baking dish in little hot water
to cook.

Tuna or Lobster Newberg

2 cups tuna or Small glass
lobster meat Madeira wine
2 tablespoons 16 pint cream

butter Salt
2 medium-sized Watkins Red
truffles, diced Pepper

3 egs yolks Watkins Paprika

Cook truffles, butter and seasoning
about 5 minutes. Add wine, cook
2 to 3 minutes, add beaten egg
yolks, cream, stir slowly over low
fire. Stir in lobster or tuna fish.
Serve very hot, add Watkins Pa-
prika.

Tuna Fish Cocktail Sauce

or Crabmeat
1 cup tomato
cocktail sauce
3 tablespoons
grated horse-
radish 3 tablespoons
1 small green chili sauce
pepper, chopped Dash Tobasco

Juice 1 lemon

1 teaspoon Wor-
cestershire
sauce

Blend all ingredients, add Watkins
Red Pepper, Watkins Paprika and
Watkins Celery Salt to suit taste.
Flake fish, pick over carefully. Or
blend 1% cups crabmeat with %
cup ketchup; horse-radish and little
lemon juice.