Prepare and cook shrimp according to instructions for Shrimp Cocktail (see Index). Mix other ingredients and chill thoroughly. Serve sauce in a bowl, surrounded by shrimp, each stuck with a toothpick, on a large plate or platter.

Red Caviar and Sour Cream

   Because red caviar is so likely to soak into crackers or toast rounds if prepared ahead of time, it is better to serve a small bowl of it, together with a bowl of sour cream-with crackers on the side-and let guests spread their own. Two large jars of red caviar and a half pint of sour cream should be enough at a party for 10-12 people when you serve 2 or 3 other canape's.

   Mix all together well and spread on crackers or toast rounds. Makes about 20 canape's.

   Wash celery, separate into stalks and dry in a tea towel. Mix the cheeses with enough cream to make them smooth, but not runny. Stuff celery stalks with this mixture.

   Cut eggs in half lengthwise. Remove yolks carefully and mash them fine. Add mustard, salt, pepper, the olives chopped fine, and enough mayonnaise to make a fairly firm paste. Stuff egg whites with this paste and decorate each with a tiny sprig of parsley.

   Sift together the flour, baking powder and salt. Cut in the shortening. Mix in cheese. Add enough milk to form a soft dough. Knead very lightly. Roll about 1/4 inch thick and cut into biscuits the size of a half dollar. Place on greased baking sheet and bake at 45O°F., 10-12 minutes. Serve piping hot. This should make about 30 biscuits. You can cut them all, arrange them on baking sheets ahead of time and store in the refrigerator. Then bake just enough for one round at a time; 15 minutes later, bake another batch.

   Saute the bread rounds in butter until a delicate golden brown. The best way to do this is to melt the butter, put the rounds in for a minute, turn them over before they brown at all and let the other side absorb some of the butter. Then turn them over