The Southern cook book of fine old recipes

d'oeuvre or an addition to a tomato salad. Shrimp and Rice Croquettes 1 cup rice 2 eggs 1 tablespoon butter 2 quarts shrimp After cooking rice, add butter while still hot. Beat eggs slightly and add lastly the finely-minced shrimp. Season with salt and pepper to taste, roll in shapes, dip in bread or cracker crumbs and egg. Fry in deep fat. Shrimps Caliente 1 pound fresh shrimps 2 large ripe tomatoes 1 stalk celery 1/4 teaspoon paprika 1/2 teaspoon salt mayonnaise Drop shrimps into boiling salt water and cook for 1/2 hour. When cool, remove the shells and set aside to chill. Peel tomatoes and chop them fine, then add finely-chopped celery and combine with shrimps and tomatoes. Season liberally with paprika and salt and add sufficient, mayonnaise to moisten. Mix well. Serve cold. This recipe may also be used for canned shrimps if desired. Shrimp Salad With Peas 1 can of shrimp or one cupful of fresh shrimp 3/4 cup diced celery 2 hard cooked eggs l/2 cup of peas This may be served as a cold plate for five, with one tablespoon each of celery, chopped eggs and peas placed around the tablespoon of shrimps, in which case you would need almost a whole cup of celery. Or you may mix all the ingredients lightly together with mayonnaise, first thinning the mayonnaise with cream and seasoning, and serve as a salad on crisp lettuce. Oyster Pie 2 cups white sauce celery salt 1 teaspoon onion juice 1 dozen oysters Into the white sauce put the celery salt, onion juice and oysters. Season to taste, cover with a rich pie crust and bake 20 minutes in a hot (450° F.) oven, or until pie crust is done. Recipe for white sauce will be found on page 24. Did you eber see where de boatman live? His house in de holler wid a roof like a sieve! Boatman say he got one wish Ef it gets much wetter he's a gonter be a fish. Chesapeake Oyster Loaf 1 loaf French bread 2 dozen oysters 3/4 cup cream 1 tablespoon chopped celery pepper salt 2 drops tabasco sauce Cut off the top crust of a loaf of French bread and scoop out the inside. Butter % of the portion you have scooped out and toast in the oven. Fry 2 dozen oysters in butter, add l/2 cup cream, a tablespoon of chopped celery, pepper, salt and two drops of tabasco sauce and toasted bread. Fill the hollowed loaf with this mixture, cover with top crust and bake twenty minutes, basting frequently with the liquor from your oysters, slice and serve hot. Oysters Louisiane 1 dozen oysters 3 tablespoons butter 2 tablespoons red pepper, chopped 2 teaspoons chopped onions 3 tablespoons flour few grains cayenne 1/2 cup parmesan cheese salt and pepper to taste Parboil the oysters, remove from pan, reserve the liquor and add enough water to make 1% cups. Melt the butter and fry the onion and red pepper in it. Add the flour to the onion and pepper and blend; then gradually pour on the liquor and stir constantly. Bring to the boiling point and season. Arrange the oysters in a casserole. Pour the liquid over them, add the grated cheese and bake in oven until thoroughly heated. Lobster Thermidor 4 cups lobster meat, broken in small pieces 1 pound fresh mushrooms or 1 large can 1 cup sauterne 1 pint rich cream 2 egg yolks 1 tablespoon flour 2 tablespoons butter bread crumbs parmesan cheese paprika