Herring Salad

Take 4 salted herring, soak in water one hour, then wash and take out bones, 3 large cooked potatoes, 3 cooked beets, 4 hard boiled eggs, 3 large pickles, 4 pared raw apples, grind all together. Then add to mixture one can of caviar, 2 tablespoons full of olive oil, and vinegar, salt and pepper to taste. Serve in salad bowl. Chop separately with a knife, 1 small pickle, a beet, and a hard boiled egg. Place this on top of salad.

Submitted by Mrs. Joseph Stiehl of St. Louis 

Oyster Salad

1 pint fresh oysters

3 rolled crackers

1 small onion

1 medium sour pickle

1 small stock celery

1 teaspoon mustard seed

 Drain juice from oysters and mix with the following dressing and serve ice cold.

Dressing:

1/4 cup vinegar

1 teaspoon sugar

1 teaspoon mustard

1 well beaten egg

Butter size of a walnut

Boil one minute, then thicken with one-half teaspoon corn starch.

Submitted by Mrs. O. Kreyling of St. Louis 

Stuffed Baked Fish and Green Peppers

There is nothing more tasty in cold weather than stuffed and baked fish. Crumble two cupfuls of day-old bread, and a small onion chopped very fine, a teaspoonful of minced parsley, salt and pepper to suit and four tablespoonfuls of melted butter. Mix lightly together with a fork and add just enough boiling water to bind it together, a few tablespoonfuls being sufficient. Stuff the cavity of the cleaned fish and bake with slices of salt pork until a delicate brown. Serve with green peppers, stuffed with boiled rice seasoned with butter, pepper and salt. If liked, a tomato sauce can be added to the rice before stuffing the peppers. Set the latter in the pan and bake for twenty minutes. If the head is left on the fish, place an olive or cranberry in the eye socket before sending to the table. 

Contributed by Miss E. W. M. of New York