Boil 6 eggs hard and throw into cold water. Remove the shells and cut the eggs in halves, removing the yolks. Pound these yolks to a paste with a tablespoon of salad oil, and work into this paste 8 skinned and minced sardines. Now add a teaspoon of lemon juice, and a saltspoon each of salt, pepper and mustard. Form into balls and fit these into the halved whites of the eggs, trimming off the bottoms of the whites so that they will stand on end. Serve garnished with watercress, and with or without mayonnaise dressing. Sardine eggs may be heated in a double boiler, being careful to let no water get into the inner compartment, and served hot with Bernaise or cream sauce or any other sauce desired. - Mrs. Frank Ferguson, Franklin, 111.