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SILLISALAATTI (Herring Salad), Finnish
Soak herring in water overnight; remove skin, and bones and cut into small pieces. Boil potatoes, beets, and carrots and dice. Dice pickle and peeled apples. Separate whites and yolks of eggs end dice each. Save a little diced vegetables and egg for garnish; mix remainder of ingredients well. Arrange salad on a plate and decorate with a little diced vegetables and eggs. For the dressing, use beet stock to give the cream a pink tint, add sugar end vinegar to taste, whip.
Contributed by Mrs. Osmo Pasanen, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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