Take 6 pickled herrings, remove skin and bones, add 6 stalks of crisp celery, 6 apples. 3 hard-boiled eggs, meat of 1/4 lb. English walnuts; chop these ingredients and add,-paprika, capers, and last sufficient mayonnaise to make proper consistency. - Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111.

Variation I

Soak over night 6 milch herrings. Remove the skin and bones and rub the milch through a sieve, moistening with vinegar. Chop fine 1/2 lb. of cold roast veal. 2 cups of peeled and sliced sour apples, 1 1/2 cups of pickled beets. 1/4 cup of onions. 1/2 cup of pickles; add 2 stalks of celery, chopped, 1/2 cup of boiled potatoes, and 1 cup of almonds. Add the milch, 2 tablespoons each of grated horseradish and parsley, and 1 cup .each of sugar and vinegar. Mix thoroughly and garnish with sardines, pickles, hard-boiled eggs, beets, olives and parsley. - Mrs. A. C. Christy, Glen View, 111.

Variation II

8 herrings, 1 1/2 lb. veal, 1/2 of a pickled tongue (beef), 6 apples, 6 potatoes, 5 onions, pepper and vinegar, mixed. Chop everything separately. - Mrs. C. J. Jeffries, Winnet-ka, 111.

Variation III

Soak 4 herrings in cold water 24 hrs. Remove the skin and bone and chop fine; add 1 chopped onion, 3 large, chopped apples, vinegar to suit taste, a pinch of pepper, 1 teaspoon cream, and chopped pickles or beets. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.