SARDINE CANAPE
Open a large can of sardines and turn on a plate; let drain. Then cut and toast for each person an oblong piece of bread. Spread with butter. Then lay on the toast two sardines. Sprinkle them with
One tablespoon of finely minced pimentoes,
One teaspoon of finely minced onion,
One teaspoon of finely minced parsley.
Serve with wedge-shaped section of sliced ham.
Use the bouillon cubes for making the bouillon.
MINIATURE CODFISH BALLS
One and one-half cups of mashed potatoes,
Three-quarters cup of prepared codfish,