(evaporated milk thinned) salt and pepper 3-6 soda crackers, rolled extra butter✪ Canned Salmon Souffle Drain and shred salmon, removing any skin and bones. Melt butter, add flour, stir smooth and add milk. Stir and cook until thick; season, and let cool several hours, until so thick it can be cut with a knife. Mix with shredded salmon, beating thoroughly with a fork. Sprinkle with cracker crumbs, dot with butter, and bake in moderate oven until brown, about 30 minutes. HERRING POTATO CAKES 2 CUPS MASHED POTATOES I TABLESPOON BUTTER SALT AND PEPPER I EGG, WELL BEATEN PARSLEY SPRIGS i smoked herring (red preferred) i hard cooked egg, minced i tablespoon minced parsley sifted bread crumbs✪ Herring Potato Cakes Mash potatoes with butter, a little salt, pepper and part of the beaten egg. Spread ^ inch thick on heavily floured board and cut in rounds. Have herring already soaked in water 3 hours. Clean, chop fine, and mix with hard cooked egg and minced parsley. Lay some of mixture on half of each potato round, fold other half over, lay in buttered baking pan, brush with remainder of egg, and scat- ter crumbs over. Bake until brown. Serve garnished with parsley. FISH IN EVERY FASHION 49 HOMEMADE PICKLED HERRING 1 DOZEN SALT HERRING 1 DOZEN PEPPERCORNS 4 ONIONS, SLICED THIN I TABLESPOON MUSTARD SEED 4 BAY LEAVES 3 SLICES LEMON 4 CLOVES I TABLESPOON SUGAR VINEGAR✪ Homemade Pickled Herring Select fish with a silvery sheen. Place in a deep bowl, cover with plenty of water and leave 24 hours, changing water at least twice. Then clean, saving the milt. Arrange fish in small earthenware jar in layers, alternating with seasonings. Mash the milt to a cream with a little vinegar; strain, add sugar, and then sufficient vinegar to cover. The vinegar must not be too strong, and may be thinned with water if necessary. Pour over the herring, cover the jar, and let stand 2-4 days. HERRING SALAD l!he Salad The Dressing 3 HERRING (with THEIR MILTS OR I CUP MAYONNAISE roe) ^2 CUP CREAM 2 COLD BOILED POTATOES, DICED I TABLESPOON SUGAR 2 CUPS COLD ROAST VEAL, DICED FRESHLY GROUND PEPPER 2 APPLES, DICED 1 TEASPOONS GERMAN MUSTARD I ONION, CHOPPED FINE 3 DILL PICKLES, DICED The Garnishing ]/2 CUP PICKLED BEETS, DICED 2 HARD-BOILED EGGS, QUARTERED ]/2 CUP WALNUTS, CHOPPED 12 BOILED SHRIMPS I TABLESPOON VINEGAR I PICKLED BEET, SLICED I DILL PICKLE, SLICED THIN✪ Herring Salad Soak herring and milts in cold water for 3 hours, changing the water every 30 minutes. Remove bones and skins, cut herrings into cubes and place in salad bowl. Press milts through sieve with i tablespoon vinegar. Mix in the diced veal, apples, onions, pickles, beets, walnuts and potatoes. Then drench with the rich dressing, mixing all together well, and serve with eggs, shrimps, pickle and beet slices in decorative design. 50 MOST-FOR-YOUR-MONEY COOK BOOK ROLL-MOPS Let salt herring sweeten in milk overnight. Cut off the heads, split them through the back, remove the bones. Chop some onions very fine with a pinch of cloves and a pinch of mustard. Place a spoonful of this mixture on the inner side of each half-herring and roll them around half a dill pickle, fastening them with a toothpick used as a skewer. Place them all in a dish and prepare a liquid of one part water to three of vinegar. Boil and pour over the roll-mops. Add a spoonful of oil✪ Roll-Mops and cover up. Let stand three days.

AI-modernized reading of the original text

(evaporated milk thinned) salt and pepper 3-6 soda crackers, rolled extra butter Drain and shred salmon, removing any skin and bones. Melt butter, add flour, stir smooth and add milk. Stir and cook until thick; season, and let cool several hours, until so thick it can be cut with a knife. Mix with shredded salmon, beating thoroughly with a fork. Sprinkle with cracker crumbs, dot with butter, and bake in moderate oven until brown, about 30 minutes. HERRING POTATO CAKES 2 CUPS MASHED POTATOES I TABLESPOON BUTTER I EGG, WELL BEATEN PARSLEY SPRIGS i smoked herring (red preferred) i hard cooked egg, minced i tablespoon minced parsley sifted bread crumbs Mash potatoes with butter, a little salt, pepper and part of the beaten egg. Spread ^ inch thick on heavily floured board and cut in rounds. Have herring already soaked in water 3 hours. Clean, chop fine, and mix with hard cooked egg and minced parsley. Lay some of mixture on half of each potato round, fold other half over, lay in buttered baking pan, brush with remainder of egg, and scatter crumbs over. Bake until brown. Serve garnished with parsley. HOMEMADE PICKLED HERRING 1 DOZEN SALT HERRING 1 DOZEN PEPPERCORNS 4 ONIONS, SLICED THIN I TABLESPOON MUSTARD SEED 4 BAY LEAVES 3 SLICES LEMON 4 CLOVES I TABLESPOON SUGAR VINEGAR Select fish with a silvery sheen. Place in a deep bowl, cover with plenty of water and leave 24 hours, changing water at least twice. Then clean, saving the milt. Arrange fish in small earthenware jar in layers, alternating with seasonings. Mash the milt to a cream with a little vinegar; strain, add sugar, and then sufficient vinegar to cover. The vinegar must not be too strong, and may be thinned with water if necessary. Pour over the herring, cover the jar, and let stand 2-4 days. HERRING SALAD l!he Salad The Dressing 3 HERRING (with THEIR MILTS OR I CUP MAYONNAISE roe) ^2 CUP CREAM 2 COLD BOILED POTATOES, DICED I TABLESPOON SUGAR 2 CUPS COLD ROAST VEAL, DICED FRESHLY GROUND PEPPER 2 APPLES, DICED 1 TABLESPOON GERMAN MUSTARD I ONION, CHOPPED FINE 3 DILL PICKLES, DICED The Garnishing ]/2 CUP PICKLED BEETS, DICED 2 HARD-BOILED EGGS, QUARTERED ]/2 CUP WALNUTS, CHOPPED 12 BOILED SHRIMPS I TABLESPOON VINEGAR I PICKLED BEET, SLICED I DILL PICKLE, SLICED THIN Soak herring and milts in cold water for 3 hours, changing the water every 30 minutes. Remove bones and skins, cut herrings into cubes and place in salad bowl. Press milts through sieve with i tablespoon vinegar. Mix in the diced veal, apples, onions, pickles, beets, walnuts and potatoes. Then drench with the rich dressing, mixing all together well, and serve with eggs, shrimps, pickle and beet slices in decorative design. ROLL-MOPS Let salt herring sweeten in milk overnight. Cut off the heads, split them through the back, remove the bones. Chop some onions very fine with a pinch of cloves and a pinch of mustard. Place a spoonful of this mixture on the inner side of each half-herring and roll them around half a dill pickle, fastening them with a toothpick used as a skewer. Place them all in a dish and prepare a liquid of one part water to three of vinegar. Boil and pour over the roll-mops. Add a spoonful of oil and cover up. Let stand three days.

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Canned Salmon SouffleCanned Salmon SouffleHerring Potato CakesHomemade Pickled HerringHerring SaladRoll-Mops

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