Embroider the scallops with linen embroidery floss, size "D," using the buttonhole stitch.
These scallops are made with a spool, medium size, No 50 being especially suitable.
Pad the scallops with common white darning-cotton, using the old fashioned chain-stitch.
September 24 Macaroni Soup Fried Scallops Tournedos, a la Bordelaise Mashed Potatoes Baked Tomatoes *Cold Slaw Queen Mab Pudding Coffee *Cold Slaw--Cut 2 cabbages very fine and put it in salad bowl.
Melt in frying pan, add scallops and 2 minced onions and 1 tablespoon flour with 1 pint liquor from scallops.
Lay the strip in turn along each of the top edges of the sides of the box, and mark the box around the edges of the scallops, drawing four scallops on the two long sides of the box, and three on each of the short sides.
Paint the entire flat roof and flat top surface of the scallops green, using the same paint selected for the door-arch.
Corticelli Filo Silk alone should be used in the figures of the doilies even for the cross-barring, though the scallops and black lines should be of the Etching Silk.
In the three shell shaped scallops the stitches should be irregular on the inside.
Persian Floss is used extensively for the buttonhole edges of doilies and centerpieces, first padding the scallopswith a few stitches as shown in Fig.
Work the threescallops in Persian Floss, with Blue, 786.
The work is solid throughout except where the scallops are filled in beneath the scrolls with crossed bars; these are laid in place from side to side, and caught down at each intersection.
It is possible to introduce the red into the doily scallops in the little connecting points and to so combine the colors as to make all the edges different.
The inner edge of scallops should be outlined in Black Etching Silk, 612, also the straight lines enclosing the scroll and the bars of the doilies.
Cook together one tablespoonful each of butter and flour, add a cupful of the water in which the scallops were boiled, and cook until thick, stirring constantly.
The lace is shaped on its lower edge into flatly curving scallops or mitres.
At the same time, there had been during two centuries earlier, a fashion of jagging or cutting into points or scallops the borders of cloth silk and velvet costumes, gowns, hoods, and long sleeves.
I have been tempted to touch upon this matter of lace points, vandykes, and scallops because the border of the alb, said to have been worn by Pope Boniface VIII.
Through a long series of forms these two muscles approach each other in position, and in the scallops and the oysters there is but one adductor muscle, occupying a central position.
In Maine these large scallops are eaten, but they have not found great favor in the city markets.
In this manner the stream moves from one place to another, successively building the little scallops and continually carving new channels for itself.
Select the desired number of scallops and wash thoroughly.
The most common method of preparation for scallops is to fry them, but they may also be baked in the shells.
As shown in the accompanying recipe, mushrooms are one of the ingredients in baked scallops and these not only provide additional material, but improve the flavor.
Scallops are slightly higher in protein than oysters and clams and they also have a higher food value than these two mollusks.
If scallops are properly fried, they make an appetizing dish.
If a tasty as well as a slightly unusual dish is desired to give variety to the diet, baked scallops will undoubtedly find favor.
When the market price is high and scallops scarce, it becomes profitable to catch the young "seed.
In no way is it visionary or impossible that by the proper transplanting of young scallops from the waters on the south side of the Cape, these "seeders" might furnish other generations of scallops, and revive an extinct industry.
Dredging is the only important method employed in the Cotuit fishery, although a few scallops were picked up on the flats.
On the northwest edge of the Common Flats scallops can be dredged over an area of 160 acres at a depth of 5 fathoms.
There are never two generations of scallops spawning at one time.
They seated themselves beneath a ceiling fan, Miss Becker's taffy-colored scallops stirring in the scurry of air.
The socks in the illustration are of white wool with a pink seam up the instep and pink scallops around the top.
The top may be finished by crocheting a beading and scallops of the colored wool.
Rome, and all the population of Italy, believed it was forced to eat the scallops of Tarentum prepared with oysters, and at other times with mussels.
The effeminate inhabitants of Tarentum, the abode of luxury, delighted in good living, and boasted of possessing the finest scallops of Campania, and of the whole empire.
In the scallops the ends of the thread must be neatly run in after they are done.
The scallops are filled alternately with English lace, worked with Valenciennes, No.
She gave him a plate of scallopsand a fork, and the party went on as it had before.
Marjorie nearly spilled the scallops she was serving at that moment, and the kitten, losing its self-control entirely, climbed on the table with a cry of entreaty for the excellent fish-smelling dishful of things to eat.
Finish off the scallops with a row of plain netting, made with a coarser thread than the foundation.
The old Venetian laces are bordered with scallops in high relief, worked over a thick pad of laid threads, as described on p.
Repeat twice from * = after the 4th scallop 2 smaller scallops, and up to the end of the row, 5 scallops more of 7 chain each.
When both scallopsare completed, fasten them on to the foundation by a few stitches on the wrong side.
The prettiest scallops of all are those worked in Venetian stitch.
The dark squares are ornamented with small stars worked in the light colour, the light ones with scallops in the dark colour.
When you have worked 10 such rows of knots, begin to make one knot less on either side of a group, so as to form pointed scallops of knots which you finish off with a plain bar.
Put one pint of scallops in a saute pan with an ounce of butter, season with salt and pepper, and heat through.
Put one pint of scallops in a saute pan with one ounce of butter, season with salt and pepper, and saute for about three minutes over a hot fire; then drain off and add one pint of sauce Newburg.
Parboil the scallops from two to three minutes in their own juice, but not longer, as they will become tough and rubbery.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "scallops" in a variety of sentences. We hope that you will now be able to make sentences using this word.
