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Creamed Sardines

Drain from oil one small box sardines, remove backbones from fish, then mash. Melt one-fourth cup butter, add one-fourth cup soft stale bread crumbs, and one cup cream. When thoroughly heated add two "hard-boiled" eggs finely chopped, the sardines, salt, pepper, and paprika to taste.

Serve on pieces of toasted bread.

Welsh Rarebit I 1 tablespoon butter 1 teaspoon corn-starch 1/2 cup thin cream 1½ lb. soft mild cheese cut in small pieces 14 teaspoon salt 14 teaspoon mustard Few grains cayenne Toast or wafer crackers Melt butter, add corn-starch, and stir until well mixed, then add cream gradually, while stirring constantly, and add cream gradually, while stirring constantly, and cook two minutes. Add cheese, and stir until cheese is melted.

Season, and serve on zephyrettes or bread toasted on one side, rarebit being poured over untoasted side.

Much of the success of a rarebit depends upon the quality of the cheese. A rarebit should be smooth and of a creamy consistency, never stringy.