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Show Scallop .Shells. In olucn timet when pilgrims came from the Holy laind they wore as an emblem of their vows a pretty brown and white shell, called St. James' shell, now better known as scallop shell. Large shells of this kind were early utilized as baking bak-ing dishes', and have given their name to a great number of excellent scalloped or escalloped" preparations prepara-tions of fih and menf. or late years luxurious taste has demanded seme-thing more costly, and silver shells in the shape of the old sea shell, at S-V) a dozen, hare taken" the place of scallop shells at (TO cents a dozen. The stinller scallop shells are exceedingly pretty for many decoratii"e punices. Their wavy shape and delicate hues of brown and cream are so bcautifulthat they hivo been U'ed for fancy work by nmiy peop'.e who would harp been shocked if they had known the shell was as common as an oyster, and was thrown away from our market stalls by the bulk. The natural scallop shell Is covered with a rough coating. which is easily removed by soaking it in a weak solution of chlorate of lime and water, lu proportion of half a pound of lime to a gallon of water. Hie shells mu'teach be pierced four times ou each side of the base and once higher up on each side If they are to be sown on velvet or silk to border a cushion or form a wreath around the base of a pretty circular w orfe Lag. Tills is done with a single drop of caustic. Only a tiny drop mutt be ued, and a hole mn't be Instantly drilled through with a strong needle. As soon as a hole is pierced the shell must be dropped In cold water to stop the action of the add, w hicli might otherwise spread. Vs soon as the shells are pierced vamWi them with the finest white white varnish used by artists. It will hardlv show, but will bring out tlie colors as holding a shell lu water does. Xew Ycrk Tribune. |
