h the anchovies, cut off the fillets, and chop very fine
with a sprig of parsley and a few chives, or a slice or two of Bermuda
onion; put the whole into a mortar and pound well, adding, meanwhile, a
little paprica. Cut some large selected olives in halves, take out the
stones, and fill them with the anchovy mixture. Cut small rounds of
bread an inch and a half in diameter and an inch in thickness; remove a
crumb, similar in shape to the olive, from the centre of each. Put a
little butter into the blazer, and, when hot, saute the rounds of bread
on both sides; drain on soft paper, put an olive in the centre of each
and a little mayonnaise over the whole. Five anchovies will suffice to
stuff a dozen olives.

=Sardine Canapes.=

Have ready yolks of eggs, cooked until firm, and an equal bulk of
sardines, each rubbed to a paste. Mix thoroughly, and season with salt,
pepper and lemon juice. Prepare some bread in the blazer as for anchovy
toast; then spread with the sardine mixture and serve at once.

=Curried Sardines.=

Mix together one teaspoonful, each, of sugar and curry powder and a
saltspoonful of salt. Put these into the blazer with one cup of cream
and half a teaspoonful of lemon juice. Stir until the mixture is hot,
then put into it ten or twelve sardines. In the mean time, heat some
butter or oil in a second blazer, and in it saute some bits of bread a
little larger than the sardines, and round slices of tart apple. Serve
each sardine on a bit of bread; pour a little of the sauce over the top
and garnish with a round of apple. The slices of apple will keep their
shape, if the apples be cored and then cut into rounds without paring.

=Sardines.=

(_French fashion._)

Remove the skins and tails from about a dozen sardines and heat them in
the oven. Heat some butter or oil in the blazer of one chafing-dish, and
in it saute some bits of bread of suitable shape to serve under the
sardines. Put in the blazer of another chafing-dish, over hot water,
the well-beaten yolks of four eggs, one teaspoonful, each, of tarragon
vinegar, cider vinegar and made mustard, one-fourth a teaspoonful of
salt and one tablespoonful of butter. Stir the sauce until it is quite
thick, then serve the sardines on the bread with the sauce poured over
them. Olives are agreeable with this dish.

[Illustration: Butter Balls, with Utensils for Chafing-Dish.]

[Illustration: Moulded Halibut with Creamed Peas.]

=Moulded Halibut wit