Sardines A La Hollandaise (L. S. Hathaway, Berkeley)

Heat a can of sardines ("Soused") in the tin by immersing in hot water. Cut fresh bread in strips remove crusts, and toast. Place one or two of the fish on each strip of toast, pour some of the dressing from the can upon each, and arrange in a circle on a large platter. Fill the center of the dish with the sauce and garnish with water cress or olives. Make a thick Hollandaise Sauce as follows:

Beat half a cup of butter to a cream, add the yolks of two eggs, one at a time, the juice of half a lemon, l/2 teaspoonful of salt, and a speck of Cayenne pepper. Mix in bowl and place in saucepan of boiling water. Beat with an egg-beater until it begins to thicken, then add a scant half cupful of boiling water, beating all the time.

A Choice Entree

Melt butter about the size of an egg, in a saucepan, and stir in enough Albers flour to thicken. Add a bottle of tomato catsup. When well heated, season with salt, pepper, Worcestershire sauce, the juice of one lemon, and green peppers finely chopped.

Heat one can of sardines in their own liquor, but do not let them cook. Drain, pour into the tomato mixture, and let them get piping hot. Serve on buttered toast.

(If the sardines put up in tomato sauce are used, make a sauce by using the preparation in the can, adding tomatoes which have been strained, and thickened; then season as above).

A Delicious Entree

Put one can of soused sardines in boiling water. Let same boil for half an hour or until thoroughly heated. Remove from can, place two fish on each slice of toast and cover with a highly seasoned tomato sauce.

Sardine Au Vin

Put contents of can of soused sardines in a shallow baking dish, pour over this one pint of oysters and one pint of shrimps, season well and cover with wine. Bake fifteen minutes.

Sardines A La San Jose (Miss Elvina Tomlinson, San Jose)

In a small saucepan melt one level tablespoonful of butter and a rounding tablespoonful of Albers flour, mix to a paste and add strained tomatoes. Boil the mixture for two minutes. Mix sardines and bread crumbs (one cup) and chopped parsley, moisten in half a cup of the tomato sauce. Cover the top with the remaining bread crumbs and dot with bits of butter.

Bake for twenty minutes, browning top nicely. This may be baked either in a baking dish or stuffed into bell peppers.

Serve with the remaining cup of the tomato sauce.

Sardine Balls

Pick required number of sardines into fine pieces, season to taste with salt, pepper and onion juice. Make into small balls, handling as little as possible. When the chafing dish (or saucepan) is hot, butter the balls enough to prevent sticking, place in pan, and shake gently for a few minutes until brown. Serve hot.

Sardines A La Cambridge

Take a can of good sardines ("Mustard"), remove the backbone and outside skin and rub the meat through a sieve; mix with it minced raw oysters, the yolks of two hard-boiled eggs, a tiny dust of paprika, three ounces of fresh bread crumbs, one and a half ounces of warm butter, and the liquor from the oysters, and the yolks of two raw eggs. Divide the mixture into portions about the size of walnuts, roll each up in Albers flour and dip into beaten egg and then into freshly made bread crumbs, and put into a frying basket and fry for three or four minutes in clean boiling fat. Dish up in a pile on a hot dish on a dish paper, and serve hot. Garnish with a little fresh parsley around the dish.

Remove the skin from a can of sardines and place them in a a pan, add a piece of butter, a glass of white wine, a few shrimps, a dozen oysters, a few mushrooms and a few crusts of bread fried in butter, and when all is well cooked make the following sauce:

Place in a pan a piece of butter the size of an egg and melt, then add a spoonful Albers flour and when brown, half a glass of the above mixture except the fish; use a wooden spoon. When the sauce is made, add the yolk of an egg and take from the fire. Place the fish in a dish, spread on the sauce, and put in a warm oven for fifteen minutes and serve.

Scalloped Sardines

One can of sardines, one cupful of sauce (as below), five or six soda crackers. Pick the fish over, removing back-bone and tail, and flake with a fork. Place a layer of the sardines in an agate baking dish, cover with the sauce, then a layer of the cracker crumbs, another layer of sardines, and so on until the fish is all used. Cover the top layer with cracker crumbs and bake in a hot oven until brown. Prepare the fish sauce as follows:

Sauce

Two tablespoonfuls each of Albers flour, butter, cup hot milk, salt and pepper to taste. Melt the butter in sauce-pan until it bubbles, then add the flour, salt and pepper until smooth, and pour the hot milk in gradually, stirring each time. Cook until it thickens. This is a good sauce to serve with any fish.