Shrimp and Egg Curry

• 2 teaspoons curry powder (according to taste)
• ⅔ cup light cream
• 2

Blend the curry powder and cream. Add to the soup, and mix well. Add the shrimp and eggs, and heat over hot water, stirring as little as possible. Serve with hot rice and the accompaniments of any curry. This is well-adapted to chafing-dish cookery and is good for buffet suppers.