Some simple Sunday suppers

No. 11. — Spanish Chocolate. — One pint milk; one square chocolate ; vanilla and sugar. Put all together on the stove and beat with an egg beater the whole time until it comes to a boil; then serve. It pays one for the trouble. No. 12. Pineapple Lemonade. — Juice of three lemons; one can shredded pineapple; two lemons cut in round slices. Water and sugar to taste. Mix all well. Serve in glasses with cracked ice. A few strawberries can be added when in season. No. 13. Broma. — Rub one tablespoonful of broma smooth in a little cold water; add to one cup of boiling milk, salt, sugar and vanilla to taste. Serve with whipped cream. This quantity makes one cup full. No. 14. Oolong Lemonade.— Make the same as Russian tea, using Oolong tea and plain lemonade. No. 15. Celebrated "Fish House" Punch. — Enough for forty people. One quart French brandy; two quarts Jamaica rum; one quart lemon juice; four gills peach brandy ; two pounds sugar. Dissolve sugar in as much water as there are quarts of liquor; add lemon juice and liquor, and pour over fifteen pounds of ice. Stand aside for three hours, then serve. No. 16. Fruit Punch. — Juice of five lemons ; juice of five oranges; one pint strawberry juice; one can grated pineapple; one quart apollinaris water; one pound sugar; one cup water; one cup strong tea and boiling water. Make a syrup with the sugar and water by boiling five minutes; add the fruit juices, apollinaris water, and cup of freshly made tea and weaken with boiling water to desired strength. No. 17. Egg Nog. — Six eggs; two cups sugar; onehalf pint of brandy or whiskey; three pints of cream whipped to a froth. Beat yolks of eggs and sugar; add liquor, next whites of eggs beaten stiff, and last the whipped cream. Season to taste with nutmeg and serve ice cold. Right here a word may not be amiss regarding the serving of wines at dinner. The rule, I find, is, immediately after the soup, dry white wines are offered, such as Marsala, Sherry, Madeira, dry Syracuse, etc. With fish, dry wines are also served. With oysters, Chablis is preferred. With the roast comes Bordeaux or Champagne, or both. With the entremets, champagne only, which is also served with the entrees and reveles. With dessert, liqueur wines, such as Frontignan, Sunel, Port, Tokay, Lacrima-Christi, etc. But the drinking of many wines at a meal is a gross form of luxury, and a fine Bordeaux, Burgundy or a dry Champagne is far more acceptable, and will be much more enjoyed. Champagne should be served cold, but not with ice. To my mind, a long dinner, of many heavy courses and wines, is tiresome and lacking in good taste. ,59 Candies No. 1. Cream Nut Candy. — Put the white of one egg and an equal quantity of water into a bowl; add sufficient confectioners' XXX sugar to make a stiff paste, which is formed into balls. Lay the balls on greased paper, and as they are cooling press on the top of each a small nut, or half of a large one. ¥ No. 2. Cream Dates. — Make the same as above; then remove the stones from the dates, and in the hole put the cream candy, pressing the dates together over the candy. ¥