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Bread. Creamed Sardines Drain twelve sardines and cook five minutes; dredge with flour. Mix and sift dry ingredients; add alternately with milk to each two cups cold water to cover, with one-half cup chopped celery 2 blades mace ⅓ cup powdered sugar and flour. Knead, let rise, and bake in hot buttered gem pans twenty-five minutes. Drain, dip each piece.