Drain and skin boneless sardines. Heat two tablespoonfuls of butter in a chafing-dish and saute the sardines in this, turning them once. When very hot season with salt, a little cayenne, and the juice of a lemon. Serve on toast.

Sardine And Olive Sandwiches

Scrape the sardines to a paste, rejecting the skins and bones, and rub smooth with butter, lembn-juice, and a dash of red pepper. Have ready small, triangular slices of bread, buttered upon the loaf, and then cut evenly and thin, spread the buttered sides with the mixture, press together lightly, and heap upon a dish.

You can vary these sandwiches agreeably by mincing olives fine and working into the paste above described, then making this into sandwiches.