of boiled potatoes, sour
apples, and beets chopped fine. Chop one tablespoonful of capers and
four hard-boiled eggs. Add to the salad with three tablespoonfuls
of cream, two of olive-oil, two of vinegar, and pepper, sugar, and
mustard to taste. Press in a mould, and serve on platter with a
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garnish of parsley. Serve with the same kind of dressing that was
mixed with the salad.

SMOKED HERRING SALAD

Put the crisp leaves of a head of lettuce into a salad bowl. Skin
and remove the bone from two smoked herrings, chop fine and mix
with the lettuce. Pour over a French dressing to which a chopped
hard-boiled egg has been added.

PICKLED HERRING

Soak in milk and water over night. Next day put the herring into
a stone jar with alternate layers of sliced onion, a few slices of
lemon, a few cloves, bay-leaves, and whole peppers, and enough mustard
seed to season. Rub the roe through a sieve, add a tablespoonful of
brown sugar and add it to the herring. Pour over enough vinegar
to cover the fish and let stand three or four days before using.

HERRING BALLS

Parboil three red herrings, skin, and remove the bones. Add an
equal quantity of baked potatoes, skinned and mashed. Make to a
paste with cream and melted butter, season to
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taste, and shape into balls. Dip in egg and crumbs and fry in deep
fat.

BAKED SMOKED HERRING

Wash thoroughly, wipe dry, wrap in clean wet manilla paper, and put
into a quick oven for fifteen minutes. Served with sliced lemon.

BAKED FRESH HERRING

Clean a dozen fresh herrings, removing the head and tail. Butter
a deep earthen dish, put in a layer of fish, two slices of lemon,
and three or four slices of onion. Season with pepper and salt and
repeat until the dish is full, cover with vinegar, tie a sheet
of buttered brown paper over the dish, and bake in a slow oven
for six hours. The bones will be dissolved.

MARINADE OF HERRING

Soak white salted herrings for two hours in milk to cover. Split,
remove the bones, and cut each half into three pieces. Pack in
layers in a deep jar, seasoning between the layers with minced
shallot, pounded clove and white pepper. Add here and there a bit
of bay-leaf and a slice of fresh lemon with half the rind taken
off. Use the roe with the herring. Season the top layer, cover with
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vinegar, add three tablespoonfuls of olive-oil, and let stand for
two days before using.

ESCALLOPED HERRING

Soak four or five Norway herr