Some simple Sunday suppers

No. 13. Pineapple Dessert. — When they are in season, procure a good-sized one ; remove the eyes, peel carefully, and cut in small pieces, leaving out all that is hard; sprinkle thickly with sugar, and pour a wineglass of brandy or sherry over and set aside in a cool place for several hours. The juice of a lemon, mixed with a little water, poured over the fruit in addition to the liquor, adds greatly to the flavor, and brings out the juice of the pineapple. No. 14. Apple Charlotte. — Twelve good-sized apples, peeled, cored and cut in pieces; one lemon, sliced; quarter pound of sugar. Cook all in one pint of water, gently, but quickly. Pour off syrup and place the fruit in a deep dish. Dissolve half a box of gelatine in a cup of cold water about half an hour, then stir this into the hot syrup, and pour over the fruit. Set aside to harden several hours. No. 15. Pineapple Pudding. — One can of shredded pineapple. Pour off most of the juice and place fruit in pudding dish, sprinkling a little sugar over it. Then make a rich, thick custard of a pint of milk, three eggs (the yolks), sugar to taste and a pinch of salt. Chafing Dish Recipes No. 1. Lobster a la Newberg. — One large lobster; one-half pint cream; one tablespoonful butter; three eggs; one gill of wine, sherry, or rum; salt and pepper. Cut the best part of a boiled lobster in small pieces. Place in chafing dish with butter, salt and pepper, and wine. Cook ten minutes. Add beaten yolks of eggs and the cream. Let all come to boil, and serve immediately. No. 2. Sweetbreads and Mushrooms. — Have one pair of sweetbreads previously boiled and eut in small pieces; five mushrooms, or one small can, chopped fine. Make cream sauce (see "Sauces," No. 4), using half a pint of cream, and when it boils add the sweetbreads and mushrooms. No. 3. Welsh Rarebit .— One tablespoonful butter ; two large cups of grated cheese; yolks of two eggs; one -half cup of beer, or cream. Salt and pepper to taste. Put the cheese in chafing dish, with butter, pepper, and salt. Stir continually. Add the beaten yolks, and last the cream or beer. The latter is much preferred. Have ready the desired number of slices of toasted bread, buttered and slightly moistened. Pour over the toast, and serve hot. No. 4. Scrambled Eggs. — Break six eggs into the chafing dish with a piece of butter the size of a walnut, salt, and pepper; and if you wish to add a cup of rich milk, it is very nice. Stir gently all the time, and put out the fire just before they become too hard. The secret of success in omelets and scrambled eggs is to remove from the fire before they are quite done, as they continue to cook several minutes after leaving it. No. 5. Oyster Stew. — Two dozen oysters; one pint of milk; a small lump of butter; one tablespoonful of flour; pepper and salt. When the milk comes to a boil, thicken with the flour, which has been rubbed smooth in a little cold water. Add butter and seasoning; lastly, add the oyster liquor, wrhich should first come to a boil and be skimmed. Put in oysters a couple of minutes before stew is served.