Boil two dozen of large shrimps; when cold, peel and set aside. Fry in hot lard a chopped onion and a cupful of rice washed in cold water. Let the onion and rice fry well, add the shrimps, stirring constantly. When browned, add enough water to cover the whole. Season with salt and pepper, a bay leaf, thyme and chopped parsley. Let boil slowly, and add water until the rice is well cooked. When done, let it dry and serve hot.
SHRIMP FRICASSEE Mrs. Ada Woods
Boil the desired quantity of shrimp and set aside. For sauce fry in three tablespoonfuls bacon drippings a large onion, chopped fine; when browned, add three tablespoonfuls flour and blend; add slowly about a quart of water, stirring constantly; when smooth add the shrimp; season with a bay leaf, thyme, a tablespoonful chopped parsley and a clove of garlic, minced. Let cook slowly until ready to serve. Boil rice until dry and creamy and serve with the above.
SHRIMP RAMIKINS Mrs. Max Mauermann
One pint of shrimp; one tablespoonful flour; one tablespoonful butter; one tablespoonful catsup; one tablespoonful cream; one cup hot soup stock; two yolks eggs; salt, cayenne pepper and grated onion. Heat butter, add flour, then other ingredients. Cook until smooth, then add shrimp. Fill the ramikins with mixture and cover with cracker crumbs and butter. Bake six minutes.
SHRIMP WIGGLE Mrs. Willard Brown
Make a rich cream sauce; add one can of shrimp and one can of green peas; allow to cook until all is well heated, serve on toast.
CRAB A LA CREOLE
One can Japanese crab meat; four tablespoonfuls shortening; two green peppers; one large onion; three tomatoes; one cupful milk; two tablespoonfuls flour; one teaspoonful Kitchen Bouquet, one teaspoonful salt, one-fourth teaspoonful pepper. Make a white sauce by melting half the shortening, add flour and when well mixed slowly add milk; stir until creamy, add salt and pepper. In another saucepan melt the other half of shortening, when hot, fry onion and pepper, minced, for ten minutes. Then add tomatoes, cut up, and when tender add Kitchen Bouquet and crab meat and stir slowly into the white sauce. When well mixed, pour over buttered toast and serve.
LOBSTER A LA BOUQUET