Show COOK SOON COOK BOOK 4 41 4 1 SHRIMPS AND OYSTERS TF F THERE is any salad that ap peals with a greater thrill to the eye and taste than the pink tender and meaty shrimps scrimps served in a nest 0 01 crisp lettuce there is something still worth looking forward to in the culinary line served as madame begue in new orleans serves them wita with h a simple french salad dressing with a dish of w worcestershire sauce it is a salad 0 ones dreams with a platter of french bread it is a meal shrimps scrimps in a cocktail are always appetizing dressed with a dash of horseradish horse radish and chili sauce with a squeeze of lemon th they ey make the best 0 of I 1 beginnings to a meal where shrimp may be bought fresh they are of course at their best drop them into boiling water and cook them until they turn pink then re remove move the shells in most fish markets they may be bought already cooked and kept well chilled for the daily markets here is another way of serving them that is worth the effort caked baked shrimp butter a deep dish and put in a layer of baking powder biscuit dough on this p place lace a layer of shrimp dot with bits of butter pepper salt and cover with another layer of the dough add another layer of the shrimp and cover the top with small biscuits bake in a hot oven for forty five minutes and serve very hot sauce for raw oysters take two table tablespoonfuls spoonfuls of tarragon vinegar three tablespoon tablespoonfuls fuls of olive oil one and one hall half teaspoonfuls of worcestershire sauce one fourth of a cupful of lemon juice a few drops of tobasco sauce salt and two tablespoonfuls of grated onion mix well and serve on the oysters oyster dressing this is good in any fowl or with roast pork take a quart of bread crumbs cover with cold wat water er and soak drain and squeeze dry add two well beaten eggs salt and pepper one fourth of a cupful of melted butter and a cup of drained oy oysters boyste ste add a dash of sage if liked or a bit of onion 0 w western estern newspaper union |