Mix sardines with hard-boiled eggs, chopped fine, add some chopped parsley, and lay over the top some sliced lemon; garnish with lettuce, chopped fine, and wet in vinegar. - Mrs. C. J. Jeffries, Winnetka, 111.

Variation I

1 box of sardines, chopped fine, the yolks of 2 hard-boiled eggs, stirred with the oil of the sardines, the whites chopped; juice of 1 lemon, slice lemon on top. - Eloise Jennings, Winnetka, 111.

Variation II

Skin, flake, and bone sardines and mix with salad dressing. Serve on lettuce leaves. Mix to taste with mashed yolks of hard-boiled eggs, chopped olives, chopped pickles, or gherkins, finely cut celery, diced, cooked potatoes, sprinkled with lemon juice or add a salad dressing made with it, or a sour mayonnaise. Garnish with boiled beets, olives, pickles, chopped, small gherkins or hard-boiled eggs. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.