Sardine salad
Drain the oil from a box of sardines and squeeze three drops of lemon juice on each fish. Lay crisp lettuce leaves in iced water for half an hour, then shake free of moisture and lay on a chilled platter. On each leaf lay a sardine, and upon this pour a spoonful of thick mayonnaise dressing. Garnish the edge of the platter with cold boiled beets cut into star shapes. Serve with crackers and cream cheese.