arm. Bring the oil to a boil, add a teaspoonful of Worcestershire
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Sauce and a teaspoonful of tomato catsup. Arrange the fish on fingers
of buttered toast, pour over the fish, and serve.

BAKED SARDINES--IV

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.

FRIED SARDINES

Drain large sardines, dip in egg and crumbs, fry, and serve on toast.

CURRIED SARDINES--I

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.

CURRIED SARDINES--II

Mix together a teaspoonful each of sugar
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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.

DEVILLED SARDINES

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.

SARDINES A LA MAITRE D'HOTEL

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.

SARDINES A LA PIEDMONT

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,
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but do not boil. Put the sardines on circles of fried or toasted
bread, pour the sauce over, and serve.

STUFFED SARDINES

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.

SARDINE S