Hungarian-Style Sardines Drain the oil-packed sardines and mash them with a fork. Season with pepper, salt, and a little paprika, then mix in finely chopped onions, celery, and hard-boiled eggs. Hollow out long, soft rolls (Frankfurter rolls) and fill them with the mixture. Refrigerate for about ½ hour, then slice and broil for 2 to 3 minutes. Serve immediately on lettuce leaves, garnished with parsley and tomato slices. Mrs. Edelgard Hennis, East Orange.

Zanzibar-Style Stuffed Eggplant Hollow out the eggplants, sprinkle with salt, weigh down with a board and a weight, and set aside for a few hours. The pulp is passed through a sieve and mixed with finely chopped poultry scraps or liver, a few mushrooms, onions, chicken fat (butter in non-kosher households), pepper, salt, egg, and breadcrumbs to form a fine filling. Now wash the salted eggplants, drain them well, and fill them with the stuffing. Grease a shallow baking dish with oil, place the eggplants in it, and drizzle melted fat over them. Bake them in the oven until done and serve them—in non-kosher households— with grated cheese. Olga Strauss, currently in Nizza.

Cauliflower Salad Soak a raw cauliflower in salted water for about ½ hour, then rinse and dry thoroughly. Grate it on a grater and mix with ½ cup of peeled, coarsely chopped almonds; add finely grated tart apples or grated young carrots. Mix the mayonnaise with a little whipped cream and gently fold in the vegetable mixture. Arrange on green lettuce leaves and, if serving as an appetizer, garnish with salmon rolls. Mrs. Agathe Maria Scholl, Montreal.

A Savory Side Dish For poultry and meat, it can be prepared very quickly by mashing “cranberry sauce” (from a can) with a fork and then adding ½ cup of raisins, one large, unpeeled orange (either finely chopped or minced), and ¾ teaspoon of powdered ginger. Mix well and refrigerate overnight. At least 4 hours before serving. Mrs. E. R. H., Gloucester, Mass.