141. Scallop.

Gelatine Frosting 2½ tablespoons milk Yolk 1 egg 2¼ cups flour ¾ teaspoon salt 1½ teaspoons salt 1 cup thick cream ¼ cup cracker crumbs and fish may be bought in half-pint, pint, and quart glass jars, and usually cleared. Exception,—clam.