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Coffee (VI)

*Sardine Canapes-Take 6 or 8 sardines, mash up with yolk of a hard-cooked egg, pepper and salt to taste, a little lemon juice and 1 teaspoon melted Crisco. Have some rounds of bread fried a pretty golden brown color in hot Crisco, spread the mixture on the croutes; garnish round the edges with some finely chopped parsley and white of 1 egg rubbed through sieve.

March 16 *Clam Bisque