Shrimp Wiggle (Chafing Dish)

2 cans shrimps.

1 pint cream.

1 cup cooked rice.

1/2 can tomatoes.

1 tablespoon chopped onion.

Butter, half size of an egg.

Cook onion in butter and add tomatoes and rice; when hot add shrimp cut in thirds. Add cream, season with salt and pepper, and serve on crackers. Serves ten.

Harriet Kintzley Campbell, Pittsburgh, Pa.

Iowa University.

Shrimp A La Creole

Fry a large onion in butter. Add one can shrimps cut fine. Stir two or three minutes. Add one cup cooked rice. Mix well. Serve with chili sauce on top.

Charlotte Dines, Evanston, Ill. Northwestern University.

Crab Toast

2 tablespoons butter 1 tablespoon flour 1/2 teaspoon mustard, salt, pepper.

1 pint crab meat 1 teaspoon lemon juice 1 hard cooked egg 3/4 cup milk.

Make a white sauce of butter, flour, milk and seasonings in double boiler. Add lemon juice, diced egg and crab meat. Mix well and serve on toast.

Muriel Durgin, Berkeley, Calif. University of California.

Crab Meat A La Casserole

1 large can crab meat (remove bones).

1 bottle cream.

2 tablespoons flour.

1/4 teaspoon grated nutmeg Yolks of 4 hard cooked eggs 1 tablespoon butter Salt, pepper.

Chopped parsley.

Make a cream sauce of butter, flour and cream. Add nutmeg, salt, pepper, parsley and yolks of eggs cut in small pieces. Mince crab-meat and add to cream-sauce. Put into baking dish and sprinkle with cracker crumbs. Bake till thoroughly heated.

Eleanor Larzelere, Antigo, Wise. Northwestern University.