<h2>TWENTY WAYS TO COOK SARDINES.</h2>
<h3>BROILED SARDINES—I</h3>
<p class="indent">
Broil a dozen large sardines on a double broiler. Lay on fingers of
toast, garnish with lemon, and serve with Maître d'Hôtel
Sauce.</p>
<h3>BROILED SARDINES—II</h3>
<p class="indent">
Drain the fish and broil quickly on a double-broiler. Serve on toast
and garnish with lemon and parsley.</p>
<h3>BROILED SARDINES—III</h3>
<p class="indent">
Drain large sardines, broil, lay on fingers of hot buttered toast,
sprinkle with grated Parmesan cheese, and brown in the oven.</p>
<h3>BROILED SARDINES ON TOAST</h3>
<p class="indent">
Drain large sardines, skin carefully, broil on a double-broiler,
arrange on fingers of hot buttered toast, and pour over a tablespoonful
of melted butter and a cupful of canned <SPAN name="page_314"><span class="page"></span></SPAN> tomatoes. Boil slowly until tender,
take up carefully, rub the sauce through a coarse sieve, bring
to the boil, and add a cupful of cream beaten smooth with a
tablespoonful of flour. Cook until thick, stirring constantly;
take from the fire, add a teaspoonful of minced parsley, pour over
the fish, and serve.</p>
<h3>BAKED SARDINES—I</h3>
<p class="indent">
Skin a dozen sardines and heat in the oven. Drain the oil from
them, bring to the boil, add one cupful of water, a teaspoonful
of Worcestershire Sauce, and salt and pepper to season. Take from
the fire, add the yolk of an egg beaten with a teaspoonful each of
vinegar and made mustard, bring to the boil, pour over the fish,
and serve with toasted crackers.</p>
<h3>BAKED SARDINES—II</h3>
<p class="indent">
Drain the oil from large sardines, roll in cracker dust, season
with pepper and lemon-juice, and brown in the oven. Serve with
toasted crackers.</p>
<h3>BAKED SARDINES—III</h3>
<p class="indent">
Drain and skin a dozen large sardines, put in the oven, and keep
warm. Bring the oil to a boil, add a teaspoonful of Worcestershire
<SPAN name="page_315"><span class="page"></span></SPAN> Sauce
and a teaspoonful of tomato catsup. Arrange the fish on fingers
of buttered toast, pour over the fish, and serve.</p>
<h3>BAKED SARDINES—IV</h3>
<p class="indent">
Marinate drained sardines in lemon-juice, then drain, sprinkle
with cracker crumbs, and put into a hot oven for ten minutes. Cook
together a heaping teaspoonful each of butter and flour, add one
cupful of tomato-juice, and cook until thick, stirring constantly.
Season with salt, pepper, grated onion, and sugar. Arrange the
sardines on toasted strips of brown bread, pour the sauce over,
and serve.</p>
<h3>FRIED SARDINES</h3>
<p class="indent">
Drain large sardines, dip in egg and crumbs, fry, and serve on toast.</p>
<h3>CURRIED SARDINES—I</h3>
<p class="indent">
Rub to a paste one tablespoonful of butter, one teaspoonful each of
French mustard and curry powder, using lemon-juice to make smooth.
Drain and skin large sardines, spread with the paste, broil, and
serve on toast with a border of broiled tomatoes.</p>
<h3>CURRIED SARDINES—II</h3>
<p class="indent">
Mix together a teaspoonful each of sugar <SPAN name="page_316"><span class="page"></span></SPAN> and curry powder, add a cupful of
cream and the juice of half a lemon, bring to the boiling point,
add a dozen sardines, and heat thoroughly. Serve on toast with
fried apple and sliced fried onion.</p>
<h3>DEVILLED SARDINES</h3>
<p class="indent">
Skin, split and bone a dozen sardines. Season with salt, pepper,
lemon-juice, and made mustard. Let stand for an hour in the seasoning.
Broil and serve on toast, garnishing with lemon and parsley.</p>
<h3>SARDINES À LA MAÎTRE D'HÔTEL</h3>
<p class="indent">
Skin large sardines, arrange on fingers of buttered toast, and
heat in the oven. Add to one cupful of Cream Sauce a tablespoonful
of grated onion, a teaspoonful of minced parsley, salt and pepper
to season, and a tablespoonful of vinegar. Pour over the fish and
serve.</p>
<h3>SARDINES À LA PIEDMONT</h3>
<p class="indent">
Skin a dozen sardines and put in the oven to heat. Put into a saucepan
the yolks of four eggs well beaten with one teaspoonful each of malt
vinegar, tarragon vinegar, and made mustard. Add a pinch of salt, and
a tablespoonful of butter. Stir until thick, <SPAN name="page_317"><span class="page"></span></SPAN> but do not boil. Put the sardines
on circles of fried or toasted bread, pour the sauce over, and
serve.</p>
<h3>STUFFED SARDINES</h3>
<p class="indent">
Drain the oil from large sardines, skin and bone them, and stuff
with chopped mushrooms, fine herbs, and bread crumbs made smooth
with brown stock. Wrap in buttered paper, heat thoroughly in the
oven, unwrap carefully, and serve on a hot dish.</p>
<h3>SARDINE SALAD</h3>
<p class="indent">
Drain a dozen large sardines, remove the skin and bone, and lay upon
a bed of lettuce leaves. Sprinkle with hard-boiled eggs, chopped
fine, pour over a French dressing and serve with toasted crackers.</p>
<h3>SARDINES IN CRUSTS</h3>
<p class="indent">
Scoop out the crumbs from stale French rolls and toast or fry in
deep fat. Cook together a tablespoonful each of butter and flour, add
a little boiling water, and cook until thick, stirring constantly.
Season with anchovy paste and Worcestershire Sauce, and add drained
and flaked sardines. Reheat, fill the shells, fit on the covers,
and serve with quarters of lemon.</p>
<h3><SPAN name="page_318"><span class="page"></span></SPAN> SARDINE CANAPES</h3>
<p class="indent">
Skin, bone, and mash sardines. Rub to a smooth paste, using melted
butter and lemon-juice, and seasoning with salt and Tabasco Sauce.
Toast small triangles of crustless bread, butter them, spread with
the sardine mixture, heat thoroughly in the oven, and serve piping
hot as a first course at dinner or luncheon.</p>
<h3>SARDINE IN EGG CUPS</h3>
<p class="indent">
Cut hard-boiled eggs in halves crosswise and take out the yolks. Cut
a thin slice off the bottom of each cup. Rub the yolks to a smooth
paste with olive-oil and add half a dozen sardines skinned, boned,
and mashed. Season with salt, pepper, mustard and lemon-juice, fill
the egg cups, and serve on lettuce leaves with French or Mayonnaise
dressing.</p>
<h3>SARDINE EGG CUPS À LA BEARNAISE</h3>
<p class="indent">
Prepare according to directions given in the preceding recipe.
Heat in a double-boiler, or in the oven, being careful to keep dry.
Pour over a Bearnaise Sauce and serve hot.</p>
<h3>SARDINES À LA CAMBRIDGE</h3>
<p class="indent">
Boil and chop a peck of spinach. Add one <SPAN name="page_319"><span class="page"></span></SPAN> cupful of fresh bread crumbs and
four tablespoonfuls of melted butter. Mix thoroughly and add a dozen
skinned and boned sardines pounded to a paste. Heat thoroughly,
adding stock or water if needed. Put on a platter, shape into a
mound, lay sardines on top and garnish with sliced hard-boiled
eggs and lemon.</p>
<h3>SARDINE RAREBIT</h3>
<p class="indent">
Toast strips of bread, lay a broiled sardine on each, and keep
warm. Melt one tablespoonful of butter, add two tablespoonfuls
of grated cheese, and gradually, as the cheese melts, the yolk of
an egg beaten smooth with one fourth of a cupful of cream. When
smooth and thick, season with salt and Tabasco Sauce; pour over
the sardines and serve. Garnish with lemon and parsley.</p>
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