Deseret Evening News | 1897-10-08 | Page 7 | How to Make Sartine Casaphe

new 1 0 stake S111tic Capl Carefully rcnio > o tho bones from 0 I sardines and pound the Utah to a paste together with tho yolks of 4 hard boiled egg Add n teaspoonfnl of finely minced onion 3 tablespoonfuls of mustard mixed enioothlT with a tablespoonful each of lemon juice nnd salad oil a saltEpoouful black pepper nnd 8 of salt Work all together until of avery smooth creamy consistency Cut stale bread into slices cue fourth of an Inch thick and with French cutter into circles having 10 in number Fry to a delfcato brown iu Emokiug hot deep fat Spread tho paste on tho circles sprinkle each with hilt a teapoonfal of grated J131wesou and set In hot oven 6 minutes