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TIPPLE AND SNACK
separate the kernels. Now place the
strainer in a moderate oven, until the rice
has dried out, and is firm and flaked.
With Sukiaki serve Japanese rice cakes,
pickled limes, and tea.
SHRIMP WIGGLE
1
cup of shrimp
1 cup of cold cooked rice
1
cup of peas, cooked
Yz
a cup of chopped celery
Yz
a cup of minced cooked ham
2 cups of tomato juice
1 tablespoon of chopped onion
Mix this all together, and cook for about
fifteen minutes in a casserole or a chafing
dish.
OYSTER WIGGLE
Place some oysters in a pan with some of
their juice, and a tablespoon of Worcester–
shire sauce. Let them stew for a moment.
Now dredge them slowly with flour, until the
liquor thickens. Serve on toast.
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