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Wiggle

1/2 pint (1 cup) picked 3/4 pint (11/2 cups) milk shrimps Salt and paprika to taste 2 ozs. (4 tablespoonfuls) butter 2 tablespoonfuls flour 1/2 pint (I cup) canned peas Blend the butter and flour in a saucepan over the fire, season with salt and paprika, and pour in the milk, stirring all the time. Stir until the mixture boils, then add the shrimps broken in pieces and the peas drained from their liquor.

Serve very hot with crackers or fingers of buttered toast.