DEVILED SARDINES
1 3¼ oz. can Sardines in Oil 2½ tablespoons melted Butter or Margarine 3 tablespoons Flour 2 teaspoons Prepared Mustard 1 teaspoon grated Onion 1 teaspoon Salt 1 Clove 1 Bay Leaf Dash of Pepper 1½ cups Milk ½ cup chopped Celery 2 hard-cooked Eggs, chopped ⅓ cup coarse Bread Crumbs
Drain sardines; cut in ¾-inch pieces. Make white sauce of 1½ tablespoons butter or margarine, flour, seasonings and milk; remove clove and bay leaf. Add celery and fold in eggs and sardines. Spread in a shallow baking dish. Cover with crumbs buttered with remaining butter or margarine. Bake in moderate oven 375°F for 15 minutes until top is browned. 4 Servings
SAVORY VEGETABLES
1 No. 2 can Vegetable (Peas or Green Beans or Spinach or Asparagus, etc.) ½ teaspoon Salt Butter or Margarine Seasonings
Drain liquid into a saucepan; boil quickly to reduce amount to about ½ to ⅓ cup. Add the vegetable; heat thoroughly. Add salt, butter or margarine and seasonings to suit taste. Garnish and serve. 4 to 5 Servings
Note: Instead of reducing liquid by boiling, it may be saved for soups, sauces, gravies or vegetable cocktails. Do NOT throw it away as it contains valuable nutrients.