Baked Shrimp

One can shrimp will make eight individual dishes. Break shrimp in small pieces, salt and pepper to taste, add one small grated onion. Bring one pint milk or cream to a boil, thicken with one tablespoon flour mixed until smooth in one tablespoon butter. When cream is thick pour over shrimp and mix well. Fill shells with mixture, cover with bread crumbs and dot with butter. Bake until brown. - Mrs. Wm. H. Campbell, Flagstaff, Ariz.

French Peas And Shrimps In White Sauce

Take equal portions French Peas and canned shrimps, cutting shrimp in two, mix with white sauce.

White sauce: Mix three tablespoons flour, (level), one-quarter teaspoon salt and a little pepper, melt two tablespoons butter, add the flour, then cup scalded milk. Cook until thick, fill ramekins or pudding dish and sprinkle with grated cheese. Bake until cheese is melted and slightly browned. - Mrs. C. F. Philbrook, Bisbee, Ariz.