• 3 tbsp. chopped onion
• 3 tbsp. chopped celery
• 1/2 cup diced bacon
• 6 eggs, slightly beaten
• 1/2 cup tomato juice
• 1/4 cup diced cheese
• 1/4 tsp. paprika
• 1/4 tsp. poultry seasoning
• 1/4 tsp. salt
• 2 tbsp. chopped parsley

Cook onion, bacon and celery over low heat until bacon is crisp. Combine remaining ingredients, add bacon mixture, and cook in double boiler or over low direct heat until eggs are firm. Stir just enough to prevent sticking. Serve on hot buttered toast. (4 servings)

• 1/4 lb. salt herring
• 3 medium-sized boiled potatoes
• 2 large tart apples, unpeeled
• 2 white onions
• 4 hard-cooked eggs
• French Dressing
• Crisp lettuce
• Sweet pickles

Cover herring with cold water and let stand several hours to remove excess salt. Drain on crumpled paper towels and remove bones. Put herring and onions through food chopper, using largest knife. Add mixture of diced potatoes, sliced apples and toss lightly with French dressing. Chill mixture and serve on crisp lettuce. Garnish with quartered or chopped eggs, and sliced sweet pickles.