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Show Sardines-Blow to Cook and Serve Them Eroiled sardines Drain the sardines carefully, put them in a fine wire broiler, broil-er, and broil over a clear coal fire as any fish is broiled. Do not turn as a steak, but brown on one side, then turn and brown on the other. Servo on a platter garnished with lemon and parsley. pars-ley. Sardines with parmesan Take them carefully from the box. Lay them on brown paper until ready to uso, that they may be as little oily as possible. Cut strips of bread a little longer and wider than the sardines, remove the crusts. Fry in smoking hot fat until delicately browned. Drain 011 brown paper. Lay one sardine on each piece of bread and stand in the oven until heated. Sprinkle them with grated parmesan, garnish with lemon and parsley pars-ley and serve. Deviled snrdiucs with toast Take the sardines from the box and drain till oil from them. Carefully skin nnd split them open. Prepare delicate slices of crisp toast; Jay the sardines on these, sprinkling with cayenne and a grating of parmesan cheese. Put in tho oven and leave only until heated through, as the toast "should not be too dry. Serve at once. Grilled Sardines Lift the sardines carefully from the box; place them on a greased broiler; toast slices of bread to a golden brown; Inittcr, and cut them into strips wide enough to hold a sardine: place on a heated plate and keep warm.. . Now plncc the sardines over a' clear moderate fire; as soon as thoroughly heated and slightly browned on one side, turn and brown, the other; remove carefully-and place on the strips of toast. Garnish the plate with watercress water-cress and quarters of lemon. Servo immediately. im-mediately. Sardine salad Carefully remove sardines sar-dines from a large box'; remove the heads, tails and the skin; do this carefully care-fully without breaking the snrdinci?. Have ready a plate nicely arrnuged with crisp "salad leaves: arrange the sardines on this and cover with n thick mayonnaise To tho ordinary mayonnaise mayon-naise one-half of a tcaspoouful of onion juice and a tablcsooonful of tarragon vinegar may be added. If you like the sardines a little tartsprinklc them with vinegar before co"efing them with mayonnaise. Nervy Bird. , "Mamma," said the exasperated young lady, "T wish you wouldn't hang that old parrot out on the front porch these evenings.'' "Why not. my dear?'" asked her mother in surprise. "Whv, I think before you bought him he "must have belonged to a street car conductor. Eery two or throe niiuutes when Edwin calls he chirps out. 'Sit clone r, please.' It s .just too em barrateing for anything." Chicago News? skirt has been established and .the shape of the skirt has been protty definitely fixed. Skirts are as straight, as ever, but they are wider, and Ihc-y havo some, sort of a tunic drapery, more often than not. The suppleness of all fabrics prevents anything like bouffant ry, and rhe draping itsolf would make straight linos under any circumstances. Hips aro slill fitted perfectly, but waist has come down to normal lines. In tho back it is apt to be shortened somewhat, and some dressmakers are insisting on making mak-ing the back decidedly short. But all agree that the front must be long. There has been more than a hiut that the long-dcep-front point will bo here this fall. It is scon in all sorts of effects girdles, coats, actual waists and in princess tunic finishes. Many veiled gowns are coming in. They have been used nil summer, but the faith of the silk man in the retention reten-tion of the stylo is shown in changeable effects, many of which are of novel character. Gray over rose or purple shades is more often seen than any other .combination and black over white. With the present rage for jet the black gauze of white nice gown 'made over whito is especially popular, and wonderful jet embroideries and trimmings are in use for it. Black gauze scarfs put on with art and such toilets. The black lace net scarf embroidered around the ends and tho edges is one of the best liked dress throws for day-wear day-wear still. Many such scarfs are draped up oddly at the back to fit the shoulders shoul-ders and aro strangely knotted at the front, while their long ends come as near as may be to the hem of the skirt. "Long lines," "long lines" and "long lines" is the cry of the dressmaker, and everything but the hat feels the influence", influ-ence", and even that often sends down strea liters that threaten to drag on the ground. |