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.
SHRIMPS AND PEAS
Make the cream sauce and add to it half a cupful of shrimps picked fine, and half a cupful of cooked peas.
SHRIMPS WITH GREEN PEPPERS
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.
FRIED SCALLOPS
Drain, dip in eggs and crumbs and fry in deep fat. Serve with rashers of bacon.
CRAB CROQUETTES
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.
