GRILLED SARDINES ON TOAST—­Drain the sardines and cook in a buttered frying-pan or chafing dish until heated, turning frequently.  Place on oblong pieces of hot buttered toast, and serve.

HAM SANDWICHES—­Chop two cups of ham, using a little fat with the lean.  Mix one tablespoon of flour with enough cold water to make smooth, add one-half cup of boiling water, and cook five minutes; then add the ham and one teaspoon of dry mustard.  Mix well and press into a bowl or jar.

JAPANESE SANDWICHES—­These are made of any kind of left-over fish, baked, broiled or boiled.  Pick out every bit of skin and bone, and flake in small pieces.  Put into a saucepan with just a little milk or cream to moisten, add a little butter and a dusting of salt and pepper.  Work to a paste while heating, then cool and spread on thin slices of buttered bread.

KEDGEREE—­For this take equal quantities of boiled fish and boiled rice.  For a cupful each use two hard boiled eggs, a teaspoonful curry powder, two tablespoonfuls butter, a half tablespoonful cream, and salt, white pepper and cayenne to season.  Take all the skin and bone from the fish and put in a saucepan with the butter.  Add the rice and whites of the boiled eggs cut fine, the cream, curry powder and cayenne.  Toss over the fire until very hot, then take up and pile on a hot dish.  Rub the yolks of the boiled eggs through a sieve on top of the curry, and serve.

SANDWICH FILLINGS—­Other timely and appetizing fillings are green pepper and cucumber chopped fine and squeezed dry, then seasoned with mayonnaise, any of the potted and deviled meats seasoned with chopped parsley or cress with a teaspoonful creamed butter to make it spread, cheese and chopped spinach moistened with lemon juice and mayonnaise, veal chopped fine with celery or cress and mayonnaise, Camembert cheese heated slightly, just enough to spread, a Boston rarebit made with cream and egg left over scrambled eggs and cress, roast chicken and chopped dill pickles, cheese and chopped dates or figs, orange marmalade, and sardines pounded to a paste with a few drops of lemon juice added.

SANDWICHES FROM COLD MUTTON—­Chop very fine, and to each pint add a tablespoonful of capers, a teaspoonful each chopped mint and salt, a dash of pepper, and a teaspoonful lemon juice.  Spread thickly on buttered slices of whole wheat bread, cover with other slices of buttered bread, and cut in triangles.

TONGUE CANAPES—­Cut bread into rounds, toast delicately, spread with potted tongue.  In the centre put a stuffed olive and surround with a row of chopped beet and another of chopped white of egg.

CORN TOAST—­Toast some slices of stale bread and butter, then pour over some canned corn, prepared as for the table, sprinkling a little pepper over it.  If you have not already done so.  Do not prepare so long before serving as to soak the bread too much.  Peas are also good used the same way.