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Show o Tench rae your mood, O patient ilara Who climb each night tho ancient ky, Leaving no apace, no shade, no ncani, No trace of age, no fear to die. WAY8 WITH FI8H. A FEW varieties of fish In cans ma he adapted to almost any dish om desires. Surdlnes are often regurd ed lightly us a relish or sandwich All lug; they may however make a heart dish. Baked Sardines. Drain the sardines from the can ami luy on brown paper to absorb all the oil. Tuke ono dozen, dip In the j-ilce or u lemon then roll In cracker or bread crumbs. Rake llfteen minutes In a hot oven. Tuke one cuprul or strained tomatoes; season them to suit the taste with clove, onion Juice, salt, paprika and pepper. Cut bread In strips the width ot two fingers, luy u sardine on each nnd pour the hot tomato sauce over them. Serve hot. Sardines on Oacon. llroll drained sardines until well heated through, turning once, l.aj crisp slices ot bacon on oblongs or but tered toast and n sardine on top Sprinkle with minced parsley, and serve with slices or lemon. Baked Flih Flakes, Cut one medium-sired onion In small pieces, Hrown In two tublesponnful or corn or olive oil, udd ono cupful of strained tomato Juice, simmer well co ered for 10 minutes, then add one cup ful of boiled rice, one cupful of iw Hakes, salt, pepper and paprika, it few grains of cayenno uud ono egg well beaten. Put Into a greased baking dish and cook 20 minutes In a moderately hot oven. ' |