=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 bits of butter. Cover with a layer of flaked salmon, seasoning with salt and pepper and pouring in some of the oil and liquor from the can. Over this spread another layer of the seasoned crumbs, then more salmon and so on until the dish is filled. Let the last layer be of buttered crumbs moistening slightly with a little milk. Spread a little soft butter over the surface and bake in a buttered bag for half an hour in a hot oven to a rich brown. =Salmon Soufflé.=--Put two tablespoonfuls of butter in a saucepan and melt without browning. Add one tablespoonful of flour, stir until blended, then pour in one cup of warm milk. When thickened and smooth, add the yolk of one egg, one cup of salmon flaked, a tablespoonful of cream and a tiny bit of essence of anchovy and pepper to season. Mix carefully and well, fold in the white of one egg beaten until stiff and dry; then fill ramekins or wooden dish three-quarters full. Put in a bag and brown in a quick oven. Serve very hot. Chopped parsley may be added if desired.