SARDINE SALAD
Boil one-half a dozen eggs for half hour. Take from fire and let stand in cold water until cold. Remove shells and cut in half; remove yolks, put into a bowl, and rub to a cream; add one-fourth teaspoonful dry mustard, dash of cayenne, salt, and a little lemon juice and twelve sardines scraped fine, after removing skin and bone. Mix smooth and fill empty shells or halves of eggs. Cover sides and bottom of salad dish with crisp lettuce leaves and lay the half eggs on top with mayonnaise in the centre.
Violet Sondheim