Creamed Shrimps
From MRS. M. D. FOLEY, of Nevada, Lady Manager.
Cover one can of shrimps with cold milk and allow to come to a boil; then drain. Rub one tablespoonful flour with same quantity of butter and add slowly one cup rich milk or cream at the boiling point. Season with salt, pepper, and nutmeg, and enough tomato juice to color a shrimp pink. Stir in the shrimps and when hot pour over small squares of toast arranged on a warm platter. Garnish with sliced lemons.