A Dainty Shrimp Curry.

Put into a chafing dish, or frying pan, a tablespoonful of Antonini Olive Oil, a teaspoonful of chopped onion and fry a delicate brown, then add a teaspoonful of James P. Smith's Curry Powder. Allow the powder to cook a moment, then add a pint of water and a tablespoonful of Maggi Bouillon. If the latter is not to be had, then add a pint of beef stock instead of the water; simmer ten minutes, and add a teaspoonful of rice flour dissolved in cold water. Let boil until it thickens slightly, then strain into another dish. Open a can of Barataria Shrimps, rinse them off with cold water, add them to the Curry sauce, warm up the dish, then pour over it three tablespoonfuls of fresh orange juice, a teaspoonful of dry sherry, and serve.