2 c Vinegar

4 c Water

2 ts Cinnamon

4 ts Ground cumin seed

6 lg Cloves of garlic, mashed

Salt and pepper to taste Mix all of the ingredients in a large kettle and stir well. Add salmon slices and stir well so each slice will absorb the spices and garlic. Leave in brine over night, but not longer than 24 hours, as salmon tends to get mushy. Remove from brine, roll in cracker crumbs or meal and fry in hot oil. This recipe can be cut down depending on how many salmon slices you wish to prepare, but make sure you use 2 parts of water to 1 part of vinegar. NOTE: Pork chops are delicious prepared the same way, with the exception that you leave them in the brine 24 hours or longer. ALICE E. TRIAMLE,, Ukiah Grange, No. 419. From "Our Favorite Grange Recipes", compiled and edited by the Home Economics Comittee of the California State Grange, Gladys True, Chairman. Printed by the Record of Yolo County, 1965. Posted by Stephen Ceideberg; October 26 1992.