and crumbs and fry in deep fat. Stick a piece of macaroni in the small end of the cutlet and garnish with a paper frill. Serve with lemon and parsley.
BROILED SMOKED SALMON
Rub with butter and broil with the flesh side towards the fire. Serve on a hot platter with lemon quarters, melted butter, and parsley.
ANCHOVY TOAST
Trim the crust from thin slices of bread and cut into fingers. Butter the toast and arrange the pieces in a baking-pan. Drain anchovies from the oil and lay one on each piece of toast. Sprinkle with pepper and lemon-juice and cook ten minutes in a very hot oven.
SARDINE TOAST
Drain and skin large sardines. Prepare according to directions given for anchovy toast.
SARDINE TOAST—II
Rub sardines to a paste with lemon-juice, and spread on thin slices of toast. Put into a hot oven until heated through, and slip a poached egg on each slice. The same recipe may be used for any salt fish.
