Some simple Sunday suppers

Sponge Cake, Whites of eleven eggs, and yolks of six; one and one and one-half cups of sugar, measured after sitting; one cup of flour, measured after sifting; one teaspoonful cream of tartar; one teaspoonful extract of orange. Beat whites to a stiff froth, gradually beating in the sugar. Beat yolks and add them to the whites, then flavor. Finally, stir in the flour. Mix quickly and well. Bake fifty minutes in a slow oven, in an ungreased pan. When done, turn pan upside down on a rest, so the air can pass under it, and the cake will soon fall out. Menu Number Six Sweetbreads and Mushrooms Lettuce with French Dressing Toasted Crackers Cheese Claret Punch Bon-bons Salted Almonds Sweetbreads and Mushrooms — See ''Chafing Dish," No. 2. Lettuce with French Dressing — See " Salads," No. 7. Claret Punch — See "Beverages," No. 9. Bon-bons — See "Candies," Salted Almonds — See "Savory Sundries, " No. 1. Menu Number Seven Welsh Rarebit Caviar Sandwiches Beer Welsh Rarebit— See " Chafing Dish," No. 3. Caviar Sandwiches Dittman's Russian Caviar is the best, and can be bought at all fine groceries. Mix with sufficient olive oil to moisten, and spread on slices of bread cut round with a biscuit or cookie cutter. This is also nice served with bouillon at lunches, or simply at 44 teas" as a light refreshment. Menu Number Eight Cold Turkej- Scalloped Oysters Finger Rolls Coffee Charlotte Russe Cold Turkey Should be sliced and nicely garnished. This is one of the most delicate of cold meats. Scalloped Oysters Place a layer of oysters in a baking dish, cover them with a layer of stale bread or cracker crumbs and dot over with bits of butter, salt, and pepper. Then oysters, crumbs, etc., until the dish is filled, the last layer being cracker crumbs and butter. Pour half a cupful of the oyster liquor over and the same amount of milk. This can now be set in the ice chest until half an hour before the Sunday luncheon hour, when it can be slipped into the oven, giving a nice hot dish with really no trouble at all. Charlotte Russe, Use sponge cake, or buy lady fingers for this. Place slices of the cake on the bottom and sides of a glass dish, and fill with cream made as follows: Whip one pint of thick cream, flavored with vanilla or sherry, to a froth. Add the well-beaten whites of two eggs, and one cup of sugar. Mix all carefully and lightly together, and cover the top of the cream with cake. Menu Number Nine Veal Loaf Shrimp Salad Celery Rolls Jelly Chocolate with Whipped Cream Sponge Cake Veal Loaf Chop fine one and one-half pounds of veal, and scant one-half pound of pork. (It is better to have these chopped by the butcher.) Roll half a dozen square crackers, and mix half of the crackers in the chopped meat. Add to this two eggs. Season well with salt, pepper, a small onion (chopped fine), one-quarter teaspoonful of sage, and one-quarter teaspoonful of cloves. Mix well, and press into a square pan well greased. Sprinkle remaining cracker crumbs over top, and bake one hour very slowly. Serve cold, cut in slices and garnish with delicate green celery tops. Shrimp Salad — See "Salads," No. 8. Chocolate — See "Beverages," No. 10. Sponge Cake Three eggs; one and one-half cups