almost to a paste; take one-half pound sweet butter, stir to a cream and
add the sardellen. Serve on toasted cracker or bread. Sprinkle with the
grated yellow and grated white of egg.


STUFFED EGGS

Hard boil eggs, drop into cold water, remove shells, cut each in half
lengthwise. Turn out yolks into a bowl. Carefully place whites together
in pairs, mash yolks with back of a spoon. For every six yolks put into
bowl one tablespoon melted butter, one-half teaspoon mustard (the kind
prepared for table), one teaspoon salt, dash of cayenne pepper. Rub
these together thoroughly with yolks. Make little balls of this paste
the size of the yolks. Fit one ball into each pair whites.


NUT AND CHEESE RELISH

Mix one package cream cheese with one cup of chopped nut meats, one
teaspoon of chopped parsley, two tablespoons of whipped cream, salt and
red pepper. Roll into balls and serve cold, garnished with parsley and
chopped nuts.


GRAPE-FRUIT COCKTAIL

Cut the grape-fruit into halves, crosswise, and scoop out the pulp,
rejecting the white inner skin as well as the seeds. Clean the shells;
cut the edges with a sharp knife into scallops and throw them into cold
water. Set the pulp on the ice. At serving time put a teaspoon of