1/2 c. minced onion
5 tbsp. butter
6 tbsp. flour
2 1/2 tsp. curry powder
1 1/4 tsp. salt
1 1/2 tsp. granulated sugar
1/4 tsp. powdered ginger
1 chicken bouillon cube
1 c. boiling water
2 c. bottled milk
2 1/2 lbs. cooked shrimp
1 tsp. lemon juice
6 c. boiled white rice

Saute onion in butter in top of double boiler over direct heat. Stir in flour, curry powder, salt, sugar and ginger. Add bouillon cube dissolved in boiling water and milk, and cook over boiling water, stirring constantly until thickened. Add shrimp (cleaned) and the lemon juice. Heat well and serve with the rice. Serves 6 generously.

NOTE: The following are tasty accompaniments to serve with this. Each in a separate dish: shredded fresh coconut, 1 cup chopped salted almonds, some chutney and bacon prepared this way (put 6 slices of bacon together and cut crosswise in strips the size of match sticks. Then fry over a low heat, stirring with a fork until each piece is crisp. Drain on paper toweling and put into a dish.)