Evening Republican, Volume 20, Number 278, Rensselaer, Jasper County, 20 November 1916 — Sardine Canapes. [ARTICLE]

Sardine Canapes.

Cut some slices of bread a quarter of an Inch, trim and fry them as directed for the cheese canapes. Remove the skin and bones from the sardines and lay one or two, according to their size, on each canape. Then about five minutes before serving time put in the oven on the shelf to get hot.