Some simple Sunday suppers

No. 21. Nut Cake. — Whites of four eggs; one-half cup butter ; one and one-half cups sugar ; three-quarters cup sweet milk; two cups flour; one large cup chopped nuts; one and one -half teaspoonfuls baking powder. Rub butter and sugar to a cream, adding other ingredients in the ordinary way. Dainty Desserts No. 1. Fruit Jelly. — Six oranges, sliced; one can of pineapple (shredded); three bananas cut in small pieces; juice of half a lemon. Mix all in a dish, and set aside for half an hour. Then draw the juice off and in it dissolve half a box of gelatine. Add last half a cup of boiling water, sweeten to taste, and pour over fruit- Set aside to harden, and serve when cold. No. 2. Chocolate Blanc Mange. — One half box of gelatine; one quart rich sweet milk; one-half cup cold water; one cup sugar; four ounces grated chocolate. Soak the gelatine in cold water, boil the milk with the sugar and chocolate and a pinch of salt for five minutes. Then add dissolved gelatine, stirring constantly. Flavor with vanilla, then pour into a mould to harden. Serve when cold with whipped cream. No. 3. Cottage Pudding. — One tablespoonful butter; one cup sugar; half cup milk; two eggs; one large teaspoonful baking powder; one and a half cups flour. Beat the butter, sugar and yolks of eggs together until light; add the milk, then the flour and baking powder. Beat well. Stir in carefully the beaten whites, pour into a greased cake pan and bake in a moderate oven for three-quarters of an hour. Serve hot with Foamy Sauce. (See " Sauces No. 7.") No. 4. Snow Pudding. — One half package of gelatine ; pour over it a cup of cold water and add one and a half cups of sugar. Let this stand until the gelatine is dissolved, to which add one cup boiling water, juice of one lemon, and the whites of four well-beaten eggs. Beat all together until very light, put in a glass dish to harden, and serve with a custard made of the yolks of the eggs, one pint of milk, sugar and vanilla to suit the taste. No. 5. Wine Jelly.— See "Menu No. 3." No. 6. Charlotte Russe. — See "Menu No. 8." No. 9. Orange Souffle. — Peel and slice six oranges. Place a layer of them in a glass dish, then a layer of sugar, using all the fruit with alternate layers of sugar. Make a custard, and, when cool, pour over the oranges. Then whip the whites of the eggs used in the custard to a stiff froth, add a little sugar, and spread this over the top. No. 10. Pineapple Sherbet— See "Menu No. 18." No. 11. Prune Pudding. — Half pound prunes, cooked until soft. Beat stiff the whites of six eggs; mix with fruit and three-quarters of a cup of sugar. Bake in a slow oven half an hour, and serve with whipped cream. No. 12. Ambrosia. — Slice peeled oranges. Then make alternate layers of oranges, sugar and grated cocoanut until a glass dish is filled, having the sugar and cocoanut on top. Pour a little sherry wine over all, and set aside in a cold place "to ripen."