EGG APPETIZER

Hard boiled eggs; cream yolks well and mix with quite a lot
of lemon juice; then mix well with well-washed, sweet butter;
then fold in caviar, Fill and serve 2 halves on lettuce.

—Kathryn Gray (Beverly Hills)

DILL PICKLES AND CHEESE (CANAPES)

6 rounds of fried bread or toast 1 large Dill pickle
Cut pickle in slices, lay on the toast and cover with good
strong Canadian cheese sauce, sprinkle with paprika and cook
under broiler.

—Mrs. A. B. Macdonald
CHEESE CIGARETTES

3 tablespoonful cheese 16 teaspoonful salt
14 cupful of cold water 2 tablespoonfuls flour
1 dessertspoonfui butter

Boil the water and butter, then sift in browned flour. When
cooked add yolk of 1 egg, then whole egg, dash of cayenne. Drop
off end of spoon into deep fat; fry 4 minutes.

—Miss Eva Springer

SARDINE RELISH

Toast and butter squares of sandwich bread, having first re-
moved the outer crust, then skin fine French boneless sardines
and fry in hot butter on both sides. Serve immediately with
lemon; garnish with parsley.

—Mrs. Gus. Lyons

SARDINE PASTRIES

Make plain pastry by standard methods, using 1 cupful sifted
flour, %4 teaspoonful baking powder, ™% teaspoonful salt, 1/3 cupful
shortening as a basis. Roll % inch thick, then cut into rectangles
2% inches long by 1% inches wide. Drain and free from oil 1
6-ounce can of boneless, skinless sardines... Speck of cayenne
pepper, 1 tablespoonful lemon juice, 1 egg-white beaten. Sprinkle
each sardine, if large, cut in half, with a little cayenne and lemon
juice, then place lengthwise on each rectangle of pastry; roll up
like jelly roll, pressing the ends together. Brush with slightly
beaten egg-white. Place in a hot oven for 12 or 15 minutes, or
until golden brown. Delicious served with a vegetable or fruit
juice cocktail as a first course, or a snack.

—Mrs. Thos. H. Kirk
DEVIL’S EYEBROWS

One can sardines, drained and chopped with a few capers,
salt, pepper. Spread the mixture on strips of bread which have
been fried in butter. Lay on top an “eyebrow” of pimento. They
may be baked for a little or served just as they are.

—Mrs. Chelsea

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