The wee shell-fish are comparatively little known in many parts of the United States except as they come in cans. Even in this shape they lend themselves to many pleasing combinations convenient for luncheons and picnics.
Open the cans several hours before they are to be used, turn out the contents into an open bowl, rinse in cold water, drain and set on ice, or in some very cold place.
Buttered shrimps
Heat two tablespoonfuls of butter in a saucepan; add a teaspoonful of flour, and, when bubbling hot, a tablespoonful of tomato sauce, paprika and salt to taste, and a teaspoonful of onion juice. Boil one minute and add a can of shrimps, washed and drained. Stir the mixture four minutes over a brisk fire and serve.
Pass thin slices of buttered brown bread with them.
Shrimps en coquille
Prepare as directed on preceding page, in crabs en coquille, No. 1. They are very good.
Scallop of shrimps and mushrooms
Cook precisely as in recipe on preceding page, for crabs and champignons.