Take the yolks from the whites of 3 hard-boiled eggs. Chop the whites fine, or put them through a vegetable press; then put through the yolks. Chop 1 onion very fine. Scrape the skin from 1 box of sardines; cover them with vinegar, and let stand for 15 or 20 minutes. Empty 1 can of shrimps; wash and dry them, and sprinkle with 3 or 4 tablespoons of vinegar. Cover a round plate near the edge with crisp lettuce leaves, arrange on top the sardines, tails in; inside of the sardines a row or ring of shrimps, using all; inside of this a row of the white of the egg, then one of the yolks, fill the center with chopped parsley, chopped gherkins, a tablespoon of capers, and baste the whole with French dressing, to which 1 tablespoon of tomato catsup is added. Serve at once. - Mrs. W. H. Willis, Glencoe, 111.