6 or more quarts scallops 6 quarts rich milk 6 quarts water 1 cup potato flour 1 cup margarine

3/4 cup minced onion 4 tablespoons salt 2 teaspoons pepper 1/4 cup lemon juice 1/2 cup minced parsley

1 cup drippings

Wash scallops and chop fine. Melt one cup drippings, add onion and scallops, and cook until slightly colored; be very careful not to burn them. Add cold water, bring to boil, and simmer twenty minutes. Mix flour to a smooth paste with margarine, and add to milk which has been heated in double boiler; cook twenty to thirty minutes. Combine mixtures, add seasonings, and serve very hot.