Soak the fish for 20 minutes or longer, wash, clean, and chop fine. Add several finely chopped yolks of hard boiled eggs, and parsley, if desired. Cream some sweet butter and mix with the chopped fish and eggs. Spread on stale slices of bread. Serve with lettuce or celery, and hard boiled eggs. Apples and tomatoes combine well with all kinds of fish. The anchovy butter may be mixed with mayonnaise dressing and served in egg shells cut in halves. EMPIRE SALAD. Ingredients: One large well soaked salt herring, two raw apples, two cold boiled potatoes, one cup of cold boiled chopped veal or beef, six hard boiled eggs, three boiled beets, three stalks of celery or one boiled celery root, onions, parsley, and two tablespoonsful of mustard. Chop fine each of the ingredients separately. Set apart three tablespoonsful of chopped whites of eggs, yolks of eggs, beets and parsley. Mix all the other ingredients well and add about one cup of mayonnaise dressing. Put the salad on a platter or into a large glass dish; garnish with lettuce and olives and make designs of green, red, white, and yellow with left-over ingredients. Let the salad stand in a cold place for several hours before serving. If it stands too long, the taste of the herring becomes too strong. DRIED FISH SALAD. Soak in warm water for 15 minutes some dried smoked herring or salmon. Cut in small pieces, mix with mayonnaise or French dressing, and garnish with lettuce. The fish may be left whole and served with apple salad. CABBAGE SALAD. Use the innermost part of a head of cabbage. Cut and chop very fine, add lemon and olive oil, and mix with mayonnaise dressing. A cold grated potato may be added for those who have difficulty in digesting cabbage. TOMATO AND WATERCRESS SALAD. Carefully wash some watercress, dry, and mix with equal parts of sliced tomatoes. Use French or mayonnaise dressing. DANDELION SALAD. Carefully wash and mix with finely cut green onions and French dressing. YELLOW DOCK SALAD OR SOUR GRASS. Wash and serve plain or mix with lemon and olive oil. HERRING SALAD. No. 1. Remove the skin and bones from a smoked herring. Cut the fish into small pieces, and mix with thinly sliced apples or tomatoes, and salad dressing. Garnish with lettuce. Serve with soda crackers or with wheat or rye bread. CELERY SALAD. Cut the tender white stalks into small pieces. Add chopped apples and nuts or salad dressing. ANCHOVY SALAD. Soak the fish for half an hour, remove the bones, fins, and head. Chop up green onions and parsley. Cut tomatoes or apples into small pieces and mix with equal parts of fish, add the onions and mix with French or mayonnaise dressing. Lettuce and hard boiled eggs cut in halves may be mixed or served with it. HERRING SALAD. No. 2. Prepare the same as anchovy salad. Use pickled herring. RADISH SALAD. No. 1.