A Simple Quick Breakfast

Take a can of sardines and put it into a pot of boiling water, allowing to boil fifteen minutes. Remove fish from can and serve with boiled potatoes.

Sardine Omelette

Place a good-sized piece of butter in a chafing dish or frying pan. When it becomes hot, add four well-beaten eggs, four tablespoonfuls of cream, and a little salt. When about the proper consistency, place small piece of the fish on the omelette, roll and serve on a hot platter.

Sardine Croquettes

Take one can of sardines, one tablespoonful of melted butter, yolks of two hard-boiled eggs, one tablespoonful lemon juice, l/2 cup bread crumbs, pepper and salt to taste. Mince the fish fine and work in the yolks of the eggs, together with the lemon juice, bread crumbs, and salt and pepper. Make into little rolls, dip in beaten eggs, roll in corn meal and fry in hot fat or olive oil. Serve dry and hot.

Sardine Fritters

One cup flour, two teaspoonfuls baking powder, one egg, one cup of bread crumbs, small piece of butter, enough milk to make a batter; add the milk gradually, then the egg well beaten. Take one cup of Sardines shredded fine with a fork, and season with salt, pepper and dash of lemon juice. Add the fish to the batter, mixing thoroughly, and drop by spoonsfuls into melted butter or hot olive oil. Drain on brown paper and serve hot.

Minced On Toast

Remove the skin and tail of the fish, place in a mortar or bowl and work into a paste, seasoning with celery salt and paprika. Spread on crisp slices of toast and place in a hot oven to brown. Serve hot.

An Appetizing Breakfast Dish

Put a can of sardines into a saucepan and cover them with boiling water, heat ten minutes, remove fish from the can and drain off liquor into a separate dish. Place the fish on a platter and pour over it the following sauce: One cup of milk, two tablespoonfuls cornstarch, the Sardine liquor, one tablespoonful butter, one egg well beaten, salt and pepper to taste. Heat the milk, thicken with cornstarch and add the butter, salt, pepper, Sardine liquor, and egg. Serve promptly.

Sardine Toast

To a cup of the fish sauce described above, stir in a cupful of sardines which have been picked fine. Pour this over rounds of crisp hot toast and serve hot.

Fried Sardines

The larger sized fish are preferable for this dish. Dip into beaten egg, roll in corn meal or cracker crumbs, and fry in olive oil until nicely browned and crisp. Serve on slice of hot toast, garnished with lemon slices.

Sardines On Toast With Fried Potatoes (Mrs. Arthur Markley, Elmhurst)

Mince cold boiled potatoes and one small onion, brown nicely in butter, seasoning with salt and pepper. Take one can of sardines ("Soused"), set it in hot water and heat through. Drain off the liquor and add to it small lump of butter and half cup milk. Have ready buttered toast, place it on a hot platter, and saturate it with the liquor drained from the fish to which milk, butter, pepper and salt have been added. Place one or two fish on each slice of toast, and arrange the browned potatoes around the dish, garnishing with crisp young 'ettuce leaves or slices of lemon.