[From The Tulsa Daily World, February 4, 1923, Anniversary Section, p. 8]

California dish of crab, shrimps
and mushrooms:  Place in a sauce-
pan half a pound of peeled and
quartered mushrooms, and two ta-
blespoonfuls of butter, and simmer
for half an hour, or until the mush-
rooms are soft.  Add two tablespoon-
fuls of orange juice, one cupful of
shrimps, and the picked meat of one
large crab.  Heat and stir in two
cupfuls of medium cream sauce;
season with paprika and salt.  Fill
scallop shells with this mixture, and
cover with bread crumbs and grated
Swiss cheese.  Bake until a nice
brown.