96 British Columbia Women’s Institutes

COCKTAIL DRESSING

Y cup mayonnaise VY tsp paprika
1 tbsp catsup 4 tsp Worcestershire sauce
2 tsp lemon juice 2 drops Tabasco sauce

2 tsp horseradish
Combine and chill thoroughly. Serve with any Seafood Cocktail.

SHRIMP WIGGLE

2 cans small shrimp 1 cup thin cream
3 tbsp butter 6 olives, chopped
1 tbsp flour salt, pepper and paprika

Drain and rinse shrimp in cold water, cut in half and place in double
boiler with 2 tablespoons butter. Heat, but do not cook. Melt remaining
butter in saucepan, add flour and blend. Slowly add cream, stirring con-
stantly. When mixture thickens, add olives, salt and pepper to make a
thick sauce. Pour sauce over shrimps in double boiler and mix thoroughly.
Serve on thick slices of hot, buttered toast and sprinkle with paprika.

SHRIMP TURNOVERS

Melt 3 tablespoons butter. Add 1 cup chopped celery, %4 cup chopped
green pepper. Cook slowly, until celery is tender.

Remove from heat and add: 1 small tin of shrimp, 1 cup grated Canadian
cheese. Season to taste.

Put a generous spoonful of the mixture on each of six 5-inch squares of
unbaked pastry. Fold corners to meet in centre and pinch edges together.
Bake 20 minutes at 400° F. Serve with mushroom sauce.

DEEP FRY BATTER

1 egg 1 tsp each: sugar, white vinegar
1 cup milk 1 tsp baking powder, double action
1 scanty cup flour preferred %

VY tsp salt

Method: Beat the egg well, add milk, beat again, add salt and flour, beat
smooth. Add sugar, vinegar. Last of all, add the baking powder. Beat
lightly, to mix well. |

Wash and dry shrimps, prawns, or small bits of any white fish. Dust
lightly with flour, dip in batter and deep fry. Have shortening or cooking
oil 2 inches deep at least, and hot enough to brown 1 inch cube white
bread in 1 minute.

BREAD SAUCE

2 tbsp chopped onions 6 cloves
1 cup stale breadcrumbs 2 cups milk
Vy tsp salt 2 tbsp butter

few grains cayenne

Method: ‘Tie onion and cloves loosely in cheesecloth, and cook with bread-
crumbs and milk in double boiler for 30 minutes, then remove onion
and cloves, add seasoning and butter, serve with fish or meat.