Some simple Sunday suppers

No. 6. Egg Omelet. — Have your chafing dish very hot. Break five eggs into a cold dish, with pepper and salt, and beat vigorously for one minute. Put butter the size of an egg into the chafing dish. When it begins to boil, pour in eggs. Run a knife under the bottom of omelet, but do not stir. When done, quickly and carefully roll edge over and over until all is rolled up. Turn on hot plate, and serve. No. 7. Rum Omelet. — A sherry glass full of sugar to six eggs. Make as plain omelet (omitting the pepper). Turn on hot plate when done, and sprinkle sugar over the top. Pour five or six tablespoonfuls of rum over it. Set on fire and serve while burning. Most delicious ! No. 8. Omelet Souffle (Mrs. Henderson).— Whites of six eggs; yolks of three eggs; three tablespoonfuls sugar. Flavor with vanilla or lemon. Beat yolks and sugar to a light cream, and add a few drops of the flavoring. Then heat whites to a stiff froth and add to the yolks, stirring well. Turn into a buttered baking dish three inches high, smooth the top, and sprinkle over writh sugar. Cook in a moderate oven until well raised and a golden brown. Serve at once. No. 9. Cheese Omelet. — The same as plain omelet. As soon as it begins to thicken, sprinkle in grated cheese, and then roll up and serve. • 52 ' No. 10. Frizzled Beef. — One-half pound chipped beef; two tablespoonfuls butter; one tablespoonful flour; one and one-half pints of milk. Melt the butter. When hot, add the beef. Fry until brown, and add milk. Mix the flour with a little cold water, and thicken milk, stirring all the time. No. 11. Venison. — A small venison steak; butter, size of a walnut; salt and pepper; one wineglass of sherry; one-half glass currant jelly. Put butter into the chafing dish, and when hot, add steak, salt and pepper. Cook on one side a few moments, then turn over and add wine and jelly. Simmer gently a few moments more, and serve. It is a delicious way of serving venison. No. 12. Oysters a la Creme.— Twenty -five oysters; two tablespoonfuls butter; one-half pint cream ; salt and pepper; a pinch of mace or nutmeg; two bay leaves ; two tablespoonfuls of cracker crumbs. Put in the chafing dish cream, butter, seasoning, mace, and bay leaves. When it boils, sprinkle in the crackers rolled fine. Add oysters. Cook two minutes. Serve on hot slices of toast cut in triangles. Coaching Club Drinks, Beverages, Etc. In summer, no refreshment is as tempting as a cold drink of '* something that just goes to the spot," and if I succeed in reaching "that spot" in any of the following coolers, I am surely repaid. Strong drink is not at the option of the man of affairs, who must keep himself unmuddled for the world. His drink must be cold, not too sweet, and very wet — three things which are often lacking in the summer drink. Vanderbilt's favorite drink is a May wine, brewed like a punch in a glass dish, and is made of champagne, sugar, rum, pineapple, strawberries, and the juice of woodruff root or waldmeister. The celebrated " coaching drink " in the East is : One part cracked ice, one part seltzer, one part champagne, shaken violently together to a foamy frappe. Chauncey Depew prefers a unique lemonade, which I give under the name of " Oolong Lemonade."