Shrimp and Pea Patties

l cup or shrimps

1 cup of canned peas

1 1/2 cups milk

4 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt Paprika

Drain the peas. Melt the butter and add the flour and the seasoning. Stir constantly while adding the milk very slowly. Add the peas and then the shrimps, broken into small pieces. Be sure the shrimps are heated through. Then fill patty shells which have previously been warmed in the oven. Serve immediately and garnish with parsley.

Shrimps a la Creole

1 quart boiled shrimps

1/2 can small peas

1/4 can tomatoes

1/2 can small mushrooms

1  onion

2 tablespoons catsup or tomato chili

Dice the shrimps.


Bay leaf

Salt and pepper


Stew all the other ingredients in a casserole for one-half to three-quarters of an hour then add the boiled shrimps and serve out of the casserole very hot, on rounds of white bread toast. Garnish with parsley.

Salmon and Crabmeat au Gratin

1 small can salmon

1 large can crabmeat

1 1/2cups milk

1 teaspoon salt

4 tablespoons flour

1/2 teaspoon pepper

5 tablespoons butter

1/4 cup grated cheese

Mix flour, milk, butter and seasoning. Cover bottom of buttered baking dish with thin layer of this sauce. Add alternate layers crabmeat and salmon and sauce until dish is full. Dot with butter, sprinkle on cheese and bake at 500 F. for fifteen minutes or until cheese is brown. Serves six.

Panroasted Oysters

1  pint oysters

1 1/2 tablespoons flour

1/2 teaspoon salt

2 tablespoons butter

1 cup milk

1/2 cup tomato catsup or canned tomato Cayenne pepper Worcestershire sauce

Drain the oysters. Melt the butter or fat, add seasoning and tomato catsup. Make a paste of the flour with cold water, mix with milk, and bring to a boil. Mix the milk and flour with the tomato liquid. Stir slowly.

Turn off fire. Drop in oysters and let stand until edges curl. Serve on hot rounds of toast.

Oyster in a Bread Box

1 quart oysters

1 loaf of white bread

White sauce 1/2 cup butter

Cut half-inch lid off top of loaf of white bread. Scoop out soft bread leaving a case about one-half inch thick. Paint the inside of the loaf with melted butter and dry in a slow oven. Chop the oysters. Add them to a white sauce and turn into the crisp bread box. Garnish with parsley.

Oyster Croquettes

1 quart of oysters

1/2 cup cream sauce

Parboil the oysters, drain and chop them. Cool and mix with sauce. Chill on ice until cold and firm. Form into croquettes. Roll in egg and cracker crumbs. Fry in deep fat. When crisp and browned, drain and serve with Tartar or Hollandaise sauce.

Oysters en Casserole

1 number 2 can of oysters

1 cup milk

1/2 cup oyster liquor

1/2 cup celery stock

1/2 cup buttered crumbs

4 cups celery

4 tablespoons flour

4 tablespoons butter or oil

1 1/2 teaspoons salt

1/4 teaspoon paprika

1/4 teaspoon white pepper

1 chopped onion

Dice celery. Boil until tender in a little water. Drain this and use half the liquid to which add butter or oil, flour salt and pepper and paprika. Add the liquor from the can of oysters and the milk; keep stirring constantly to keep smooth. Cook until slightly thickened, then add boiled celery. Put alternate layers of oysters and creamed celery in a greased casserole. Pour over remainder of celery stock, cover with crumbs, add dabs of butter and bake in a hot oven for fifteen minutes. Serves six.