Page:Everyday Luncheons.djvu/67

Rh through a sieve and thicken into a sauce, using one tablespoonful of butter and two of flour. Season with salt and paprika, add a can of well-washed shrimps, and serve very hot with plain boiled rice.

Make the cream sauce and add to it half a cupful of shrimps picked fine, and half a cupful of cooked peas.

Parboil two sweet green peppers and shred. Prepare creamed shrimps according to directions previously given. Add the parboiled peppers. Heat thoroughly and serve on toast.

Drain, dip in eggs and crumbs and fry in deep fat. Serve with rashers of bacon.

Make a cupful of very thick cream sauce. While hot mix with a can of minced crab meat and set aside to cool. When cold, shape into croquettes, dip into egg and crumbs, and fry in deep fat. Lobster, shrimp, clam, and oyster croquettes are made in the same way.