Remove scales and bones from two boxes sardines and pound to a paste; season with salt, pepper and lemon juice. Serve between two tender lettuce leaves on thinly buttered crackers or rye bread. - Miss Geneva Wagner, Williams, Ariz.

Sardine Sandwiches

Open a small box of sardines and let cold water gently run over the fish to remove the oil. Take off the skin, etc.. from the fish and chop fine, with a hard boiled egg for every four fish; work into a paste with one and one-fourth tablespoons of salad dressing to every egg used, season with salt and pepper, spread between thin slices of bread. Anchovies may be used instead of sardines. - Mrs. Will Turnbull, Manistee. Mich.

Sardine Sandwiches

Between two slices of nice toast, put lettuce leaf covered with little sardines and mayonnaise dressing; cut shamrock shape. Garnish with olives and serve with quarter of lemon. - Contributed.