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Shrimp Wriggle

(Soups) - (The Suffrage Cook Book)







1 pint fresh shrimps

1 heaping cup hot boiled rice

1 medium size green pepper

1 tablespoonful Worcestershire sauce

2 tablespoons tomato catsup

1 scant pint cream with heaping teaspoon flour

butter size of egg

paprika and salt to taste.





Dissolve flour in cream, add shrimps, rice, pepper (chopped), pour in

cream, add butter, add condiments, add just before serving 1 wineglass

sherry or Madeira.



HELEN RING ROBINSON.











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