One box of boneless sardines, drained and skinned ; two tablespoonfuls of butter; one teaspoonful of paprica, or one saltspoonful of cayenne; one saltspoonful of salt; one table-spoonful of lemon-juice.

Melt the butter in the blazer and when hissing hot lay in the sardines. Cook until heated through, turning once, sprinkle with salt and paprica, add the lemon-juice, and serve on toast.