1 quart scallops 1 teaspoon salt 1/3 cup butter Few grains cayenne 1/3 teaspoon made mustard 2/3 cup buttered cracker crumbs
Clean scallops, drain, and heat to the boiling-point; drain again, and reserve liquor. Cream the butter, add mustard, salt, cayenne, two-thirds cup reserved liquor, and scallops chopped. Let stand one-half hour. Put in a baking-dish, cover with crumbs, and bake twenty minutes.