Sardines In Tomato Sauce

Drain the sauce from a can of sardines put up in tomato sauce. Add cayenne pepper and onion juice. Lay fish in and remove from the fire and cover. Let stand ten or fifteen minutes, sprinkle with chopped olives and serve.

Baked Soused Sardines

Put a layer of Soused Sardines in the bottom of baking dish, then put a layer of cracker crumbs, then a layer of tomatoes. Season with pepper, salt and butter, until dish is full, cracker crumbs on top. Bake for half an hour and serve as meat course.

Put into the chafing dish a piece of butter size of an egg. When melted add one-half teaspoonful finely chopped onion, one tablespoonful green peppers cut in small cubes. Fry until done. Add contents one can sardines. Mix a teaspoonful of Albers flour with butter the size of a walnut and stir in while boiling. At the last add a spoonful of sweet Spanish peppers chopped fine. Serve hot.

Sardines Fried In Crumbs

Take a can of sardines (the larger the better), wipe very dry, season with salt, pepper, lemon juice; dip in Albers flour, then into beaten egg, and lastly in bread crumbs. Heat about three ounces of butter in the blazer, add the sardines, turning them occasionally until a nice golden brown. Serve with tartar sauce.

Sardines In Worcestershire Sauce

Mix one teaspoonful of mustard with one of Worcestershire sauce, add a pinch of paprika, and pour over half a dozen sardines, which have been previously prepared by scraping off the skin and laid in the chafing dish. Cover the sardines with the sauce as above and let simmer for about three minutes. Have ready some pieces of toast about one and one-half inches wide and three inches long, well buttered and hot. Put one sardine on each slice, and serve at once.

Horticultural Building - Panama-Pacific International Exposition, San Francisco, Col.

Fish Stuffings

Lamb And Veal Stuffing

Three cups stale bread crumbs, three onions chopped fine, one teaspoon salt, one-half teaspoon white pepper, two tablespoons chopped parsley, one-half cup melted butter or suet.

Poultry Stuffing

One quart stale bread crumbs, salt, pepper, and powdered thyme to season highly, one-half cup melted butter.

Chestnut Stuffing For Poultry

One pint fine bread crumbs, one pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsley to season, one-half cup melted butter.

Oyster Stuffing For Poultry

Substitute small raw oysters, picked and washed, for chestnuts in above recipe.

Celery Stuffing

Substitute finely cut celery for chestnuts.

Stuffing For Tomatoes, Green Peppers, Etc

One cup dry bread crumbs, one-third teaspoonful salt, one-quarter teaspoon pepper, one teaspoon onion juice, one tablespoon chopped parsley, two tablespoons melted butter. Hominy, rice, or other cooked cereal may take the place of crumbs.

Stuffing For Pork

Three large onions parboiled and chopped, two cups fine bread crumbs, two tablespoons powdered sage, two tablespoons melted butter, or pork fat, salt and pepper to taste.

Sage Stuffing For Geese And Ducks

Two chopped onions, two cups mashed potatoes, one cup bread crumbs, salt, pepper, and powdered sage to taste.