The slices of apple will keep their shape, if the apples be cored and then cut into rounds without paring.
=Sardines.= (_French fashion._) Remove the skins and tails from about a dozen sardines and heat them in the oven.

Heat some butter or oil in the blazer of one chafing-dish, and in it saute some bits of bread of suitable shape to serve under the sardines.

Put in the blazer of another chafing-dish, over hot water, the well-beaten yolks of four eggs, one teaspoonful, each, of tarragon vinegar, cider vinegar and made mustard, one-fourth a teaspoonful of salt and one tablespoonful of butter.

Stir the sauce until it is quite thick, then serve the sardines on the bread with the sauce poured over them.

Olives are agreeable with this dish.
[Illustration: Butter Balls, with Utensils for Chafing-Dish.] [Illustration: Moulded Halibut with Creamed Peas.] =Moulded Halibut with Creamed Peas.= Two chafing-dishes will be requisite for preparing this delicious luncheon dish.
Have ready one pound of raw halibut chopped very fine; beat the yolk of an egg, add to it one teaspoonful and a fourth of salt, one-fourth a teaspoonful of white pepper and a few grains of cayenne or paprica.
Blend a teaspoonful of cornstarch with a little milk; then add milk to make two-thirds a cup, stir gradually into the egg and seasonings, and then very slowly into the fish.