ALAD

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.

SARDINES IN CRUSTS

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.

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SARDINE CANAPES

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.

SARDINE IN EGG CUPS

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.

SARDINE EGG CUPS A LA BEARNAISE

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.

SARDINES A LA CAMBRIDGE

Boil and chop a peck of spinach. Add one
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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.

SARDINE RAREBIT

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.

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NINETY-FIVE WAYS TO COOK SHAD

BROILED SHAD--I

Prepare and clean the fish, split, and remove the backbone. Season
with