CURRIED SHRIMPS

14 pint thin cream 1 quart picked shrimps

2 cupfuls milk 2 cupfuls hot boiled rice

144 cupful flour Cayenne

2 tablespoonfuls butter Paprika

114 teaspoonfuls curry Lemon juice

Yolks of 4 eggs 1 tablespoonful chopped parsley

Make a white sauce of the first five ingredients and add the
shrimps. Just before serving add the lemon juice, yolks of the
eggs and seasoning. Pour on a platter, surround with a border
of rice, and sprinkle with chopped parsley.

—Mrs. Tom Agnew (Scotland)

SHRIMP SAUTE

Melt butter in a pan, sift in flour, but do not brown; add juice
of 1 can mushrooms and the mushrooms cut up; shrimps and
some sherry; season well; add %4 cupful sour cream. Serve with
snowflake crackers.

—Mrs. R. W. Wood

SHRIMP TIMBALES

To each pint of shrimps allow 1 tablespoonful of butter, 2
tablespoonfuls flour, 2 of chopped parsley, 1 teaspoonful of salt,
1 saltspoonful of pepper, a dash of cayenne, 2 cupfuls of milk or
cream, 3 hard boiled eggs. Melt the butter; add the flour and
stir until smooth; add the cream and stir constantly until the
mixture thickens. Add the eggs after having passed them through
a sieve, then the shrimps chopped fine; then the seasoning. Fill
timbale cases, cover top with bread crumbs and bits of butter
and brown in hot oven.

—Mrs. W. G. Swan

SHRIMPS A LA NEWBURG

Boil shrimps, when done pick meat from shells and season
with salt and a pinch of cayenne pepper. Add butter size of an
egg; let all simmer for 5 minutes, then add 1 glass Madeira or
sherry wine, with 1 teaspoonful sugar in it, and let boil 3 min-
utes. Beat the yolks of 3 eggs with 1 cupful of sweet cream,
add to mixture and boil 5 minutes longer. Serve very hot in
chafing dish.

—Mrs. Donald Stewart (Scotland)

LOBSTER

Take 1 cold chicken lobster, cut in half and remove meat
carefully. Cut meat in dice, saute in butter. Add 1 chopped
shallot and 1 tablespoonful of white wine. Reduce. Add 1 tea-
spoonful mustard sauce and 2 of Bernaise sauce. Mix well, put
it back into the lobster shell, and cover with Mornay sauce.

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