Standard Paper-Bag Cookery

shallot or chives, and parsley. Add a few fresh breadcrumbs and tiny bits of butter. If liked, a tiny grate of nutmeg may be added as well as a good dust of pepper. Put into a well-greased bag and bake in the oven for ten minutes. Dish up and serve as hot as possible. Other dried fish are excellent prepared in the same way. =Kedgeree.=--Mix one cup of shredded fish with one cupful of boiled rice, tender and well drained. Put into a well-buttered wooden baking dish, while you prepare the sauce. Put into a saucepan one tablespoonful each of butter and flour and as soon as melted and "bubbly," add one cup of hot milk. Stir until smooth and thick, season with salt and pepper, take from the fire, add the yolks of two hard-boiled eggs, that have been rubbed through a sieve, pour over the rice and fish. Put the dish in a well-buttered bag and set in the oven until thoroughly hot and delicately browned. =Kippered Mackerel With Fine Herbs.=--Cut salt mackerel into filets, lay them in a deep earthen dish and cover with boiling water. Leave in water half a minute. Take out, wipe dry, dust with coarse black pepper and put on top of each filet half a teaspoonful of minced parsley and chives or onion and a bit of butter the size of a small walnut. Grease a bag well, put in the filets; seal and cook for twenty minutes in a hot oven. Serve hot, with brown bread and butter. =Salmon Loaf.=--Mince one can of salmon, removing all bits of bone. Add to it a cupful fine, stale bread crumbs, two beaten eggs, a half cupful milk and salt, pepper, parsley and lemon juice to season. Put in a wooden mould in a buttered bag and bake or steam for half an hour. Turn out and serve hot with a white or Hollandaise sauce. =Scalloped Salmon.=--Put a layer of soft grated bread crumbs in the bottom of a wooden baking dish that has been well-buttered. Sprinkle the bread crumbs with salt, pepper and