Dixon Evening Telegraph, Dixon, Illinois July 24, 1920, page 3
The shrimp dish in the luncheon menu can be served on hot toast or on soda crackers. If toast is used it should be made of bread cut about one fourth of an inch thick, the crusts removed and the bread quickly toasted. There is toast and toast, one made the right way (as I see it) and the other made any old way.
- 1 cup shrimps (fresh or canned)
- 1 cup cooked peas
- 2 cups milk
- 1 1-2 tablespoon flour
- 3 tablespoons butter
- 1 teaspoon salt (if canned shrimps are used)
- 1-4 teaspoon paprika
- 1 egg
Melt butter, add flour and slowly add milk. Add salt and paprika. If fresh shrimps are used they are usually very salty and even after freshening will require little salt. When the white sauce is thick, add shrimps and peas. Put over hot water for ten or fifteen minutes until the shrimp and peas are thoroughly heated. Beat egg slightly and stir in just before serving. The egg may be omitted. Serve on toast or crackers.