The Waterbury Democrat., 1941-10-23
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~rhs heats on,w and nothing takes to it like shrimp. Casseroles, curries, canapes and fries" all bring out Q shrimp's best qualities, and if you bring the shrimp out of can, half the work isover. Canned shrimp are ell ready to use, with. out cleaning, cooking, stelling. Re- member that one Number One can, of shrimp equals one pound of fresh, uncooked and unShelled shrimp and remember that these recipes equal lots of good eating for the cold days to come:
 Shrimp and Mushrooms
 Melt 4 tabsps, butter in saucepan; add | vup sliced mushrooms and saute slowly for 10 minutes. Push mushrooms to side of saucepan, blend in tbsps. flour. Add 2 cups milk, stirring constantly, and cook until thickened. Add x teasp. salt and M teasp. pepper, and 3 cups canned shrimp @ No. cans). Heat thoroughly and serve on toast or split hot buttered biscuits. Serves Curried Shrimp
 Melt { tbsps. butter in saucepan: add { thsps. four, < teasp. salt and h teaspoons curry powder; blend. Add 3 cups milk, stirring constantly; cook until tickened. Add 2 cups can- ned shrimp @ No. cans) and heat thoroughly. Just before serving add l tbsp. chopped parsley. Serve on 3 cups hot boiled rice. Serves 6. HOW TO GET vITAMIN 0
 Not only must you get your vit- amin 0 say the scientincos, but you must get 1t each and every dayl "Replenish" is the hue and cry, for your body doesn't store 1t.
 Vitamin c, the 'maintenance" vitalnin, and calcium, necessary for strong bones and teeth, are both yours for the daily drinking of Q tall glass of grapefruit juice. A fa- vorite custom is to drink 1t before bedtime; you'll wake up better citizen for 1t. Get 1t from the "fresh- squoze" citrus fruit (use thin-skin- ned Floridas for more juice) or get the same pride-of-the-southland juice from cans. You take 1t straight or you take it mixed; combine 1t half-andhalf with orange juice; combine 1t two-to-one with logan berry juice or prlne juice; take 1t heated if it's a heart-warming toddy you're after.
 SNOW CAPPED GINGERBREAD,
 Snow-capped gingerbread is guar anteed to prevent Q frost" when it comes to your dessert course. For the gingerbread itself, take 1t easyi take package of the prepared mix patterned after Mary Ball Washington's 200-year-old recipe for gingerbread; add milk or water and bake, according to the directions on the package. For the snow-capping, try 1t this way
 Pumpkin Mufflns
 Mix and sift cup flour, 3 teasps all-phosphate baking powder, 4 teasp, salt, M teaSp. baking soda and < teasp. cinnamon. Add cup corn meal. Beat 3 eggs; add cup milk. Combine with first mixture. Add X cup cooked pumpkin, 4 cup rnolasseS and 4 cup melted shorten ing; mix well. Pour into greased muffin pans. Bake in hot oven 400e F) 2 minutes. Makes 12 large nuf- fins.
 other ingredients, mix well and stuff into duck lightly, to allow for ex- pansions- (If the duck is large one you may need { cups bread, and accordingly0 Draw vent together with tooth picks; place duck in roast ing pan. pour little water in bot tom of pan and baste often while cooking.
 Fried hominy Ynush or creamed hominy goes very well with duck, and turnips make Q nice green vegetable.