Some simple Sunday suppers

Cold Tongue, Tomato Sauce Thin Bread and Butter Potato Salad Wine Jelly, with Whipped Cream Wafers Tea Cold Tongue Use a medium size beef's tongue. Wash thoroughly, and if it is a salt tongue, soak in cold water over night. Put in a kettle of cold water and cook slowly four hours, or until very tender. Stand aside to cool in the water it was cooked in, and when cold remove skin. Slice thin and garnish. Serve with tomato sauce. Tomato Sauce — See " Sauces," No. 1. Potato Salad — See "Salads," No. 4. Wine Jelly Three oranges, two lemons, one box of gelatine, one cup of sugar, one pint of wine, one cup of boiling water. Cover the gelatine with cold water and let soak an hour; then add the boiling water, sugar, juice of oranges and lemons and wine. Pour in a fancy mould, and serve, when hardened, with whipped cream heaped around it. Wafers It is almost impossible to make anything in the way of wafers as dainty as those we buy in the little tin boxes imported by the best grocers. Tea — See " Beverages," No. 1. Menu Number Four Lobster a la Newberg- Celery Salad Finger Rolls Coffee Grape Fruit Cake Lobster a la Newberg — See " Chafing Dish," No. 1. Celery Salad — See "Salads," No. 6. Grapefruit ^e obtained through the summer and fall. It is most delicious, though used by comparatively few. Cut the fruit in halves, and with sharp scissors remove the hard pulp and seeds. This leaves quite a hole in the center of each half. Fill this with sugar, and rum or sherry. Set on ice for two hours before serving. Grape Fruit Cake Whites of four eggs, one-half cup butter, one and one-half cups sugar, three-quarters of a cup of sweet milk, two cups of flour, one large cup of nuts chopped fine, one and one-half teaspoonfuls baking powder. Beat sugar and butter to a cream, then add the whites of eggs (well beaten), then the milk, stir all well and add the flour, in which the baking powder has been sifted. Flavor to taste, and add the nuts last. Menu Number Five Broiled Sardines with Bechamel Sauce Saratoga Potatoes Thin Bread and Butter Iced Russian Tea Fruit Salad Cake Broiled Sardines Getthe large imported sardines. Place in a wire bread toaster and broil a delicate brown. Place each upon a slice of buttered toast, which has been slightly moistened with a dash of hot water. Pour the sauce over the sardines, and serve hot. Bechamel Sauce — See " Sauces," No. 2. Saratoga Potatoes slice the potatoes very thin. It really requires a potato cutter expressly for this. After slicing a sufficient quantity, lay them in ice water for fifteen minutes. Then dny on a fresh white cloth or napkin. Drop into boiling lard, and fry until they are a delicate brown. As they are cooked, lay upon coarse brown paper, that all grease may be absorbed, and salt to taste. These may be made the day before desired. Keep in a dry, warm place, or they can be heated. Russian Tea — See "Beverages," No. 7. Fruit Salad ^*ce oranges, pineapple (the canned or fresh), and bananas; in fact, any fruit in season. Sprinkle with sugar, and add one gill of sherry or any other wine preferred. Set on ice for several hours, and serve as a dessert.