Herring Salad
Soak over night three Holland herrings cut in very small pieces; cook and peel eight medium potatoes, and when cold chop with two small cooked red beets, two onions, a few sour apples, some roasted veal, and three hard-boiled eggs; mix with a sauce of sweet-oil, vinegar, stock, pepper, and mustard to taste. A table-spoon of thick sour cream improves the sauce, which should stand over night in an earthen dish. - Mrs. H. C. Mahncke.