1931 The Art of Drinking More by Dexter Mason

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

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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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