Show good for an lenten liable in SARDINES drain th GRILLED oil irom a box of and when the skillet is hot lift each lettla flah with the blade of a kalf carefully into it saute the sardines turning carefully and over each a drop ot lemon juice servo i them on small squares ot toasted bread or sandwich style between cAck cre cream 0 cod soup remove the skin and bone from one cup of cold cooked cod or any white fish chop ac alne put into a double boiler one quart of milk one sprig of parsley and on Q slice of onion cook ten minute ml nute into 1 the trying pan put two level teaspoon fula ot butter and when melted ada two tablespoon tula of flour stir till sni remove the onion and parsley the milk and add the masut to the y butter and flour stir until it bolls and and then add the codfish rub through a alne strainer and erve f creamed four eggs twenty u minutes then put them into cold water tor flee minutes alake a white i with two level teaspoonfuls teaspoon ot flour and j butter adding gradually one and a bait ot milk put on the alro and atar until it bolta then add one fourth teaspoonful ot bait and a little pepper toast slice ot bread and butter them I 1 after removing the abell from the egg cut them taking out the yolk cut the whites in rings and w with the sauce pour athla over the toast and rub the bolka through a r strainer over ail rice and cheeda Croquet tea T aaa cupful of cold boiled rice add bait n cupful of chiece one beaten egr salt i aad taste bleat ion aoah i to cook the begs thea turn out oa b platter and when cold divide inta per ions form into croquettes croquet tes roh in bread crumbs and egg and agata in crumbs fry in hot lard t when brown drain on paper arratia ar t on a folded napkin and serve with tomato salmon cakes one can ot salmon flaked line one cup 0 milk one edgr pepper and aalt to season add bread crumbs to thicken form late cakes and i fry in buttar |