CHOPPED HERRING

Soak herring a few hours, when washed and cleaned, bone and chop.  To one herring take one onion, one sour apple, a slice of white bread which has been soaked in vinegar, chop all these; add one teaspoon oil, a little cinnamon and pepper.  Put on platter in shape of a herring with head at top and tail at bottom of dish, and sprinkle the chopped white of a hard-boiled egg over fish and then the chopped yolk.

CHEESE BALLS

Take mashed cream cheese—­add butter, cream and a little paprika.  You can chop either green peppers, almonds or olives in this mixture, or the juice of an onion.  Roll into small balls and serve on lettuce leaves.  This is also very good for sandwiches.

EGG APPETIZER

Boil eggs hard.  Cut slice off the end, so that the egg will stand firm.  Dip egg in French dressing, then with a pastry bag arrange sardellen butter on the top of egg.  Have ready small squares of toasted bread, spread with a thin layer of sardellen butter, on which to stand the eggs.  Caviar, mixed with some finely chopped onion, pepper and lemon juice, may be used instead of the sardellen butter, but mayonnaise must be used over the caviar.

DEVILED EGGS WITH HOT SAUCE

Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same:  one dessertspoon of melted butter, Cayenne pepper, salt and chopped parsley.  Mash this mixture very fine and refill the whites of the eggs and turn over on platter.

Sauce.—­One tablespoon of butter, one tablespoon of flour, a pinch of Cayenne pepper, salt and one pint of milk.  Stir this mixture continually until it thickens; beat the yolk of one egg and pour the hot gravy over the same.  Dress with chopped parsley and eat very hot.  Sherry wine can be added if desired.

STUFFED YELLOW TOMATOES

Take small yellow tomatoes, scrape out the centre and fill with caviar.  Serve on lettuce or watercress.

A DELICIOUS APPETIZER

Take as many slices of delicately browned toast as people to serve, several large, firm tomatoes sliced, one green pepper, and store cheese.  Place a slice of tomato on each slice of toast and season with salt and pepper and a dot of butter.  Place several long, curly strips of pepper around the tomato, and cover with a thin slice of the cheese.  Place in the oven until the cheese is melted.  Serve piping hot.

CELERY RELISH

Boil about six pieces of celery root.  When soft, peel and mash.  Season with salt, pepper, a little onion powder, a teaspoon of home-made mustard and plenty of mayonnaise.  Shape into pyramids, put mayonnaise on the top of the pyramid, and on top of that either a little well-seasoned caviar or some sardellen butter shaped in a pastry bag.  Serve on a slice of beets and a lettuce leaf.