Some simple Sunday suppers

Oyster Patties Tne patty cases can be bought reasonably at any good bakery, are much less trouble and apt to be better than any home-made pastry. Heat these through while you warm the filling, which has been made the day before or Sunday morning, and which is made as follows: One pint cream or milk ; one tablespoonful corn-starch ; one tablespoonful butter. Pepper and salt to taste. Put the milk or cream on to boil. Rub butter and cornstarch together until smooth, and add to boiling milk. Stir until it boils. Then add seasoning. Just before serving drop into the filling as many oysters as desired, allowing two for a patty. Remove the lid from the patty, and if the hole in the center is not sufficiently large, scrape out some of the pastry. Fill each patty, and place the little lid back, carefully fitting it to its own shell. Lettuce Sandwiches Make a small quantity of mayonnaise dressing ( see "Salads"). Butter first, and cut thin slices of bread. Lay upon each slice a leaf of lettuce, and spread over this the dressing. Fit to this a slice of the buttered bread. Trim off neatly all crust, and cut the size desired. Serve on a dainty fringed napkin upon a goodsize plate. Cold Roast Lamb This is a very appetizing meat for luncheon. Cut thin. Garnish. Pineapple Lemonade — See " Beverages," No. 12. Cake Jelly Roll Bake a thin sponge cake (see (Miss Parloa.) sponge cake recipe, page 18). While it is warm, cut off the edges. Spread with any kind of jelly. Roll carefully, and pin a towel around it. When cold, cut with a sharp knife. Menu Number Fourteen Lobster Salad Deviled Eggs Thin Bread and Butter Rum Omelet Broma Lobster Salad — See "Salads," No. 10. Deviled Eggs Boil hard tne number of eggs desired . When thoroughly boiled , place them in cold water. Remove shells when cold, and cut carefully in halves, removing the yolk from each piece. Rub yolks to a smooth paste with a little mustard and oil. -Salt and pepper. Mix well and put back into the whites, fitting the halves carefully together. Serve on lettuce leaves. Rum Omelet — See "Chafing Dish," No. 7. Broma — See "Beverages," No. 13. Menu Number Fifteen Baked Pork and Beans Brown Bread and Butter Potato Salad Dried Apricot Sauce Doughnuts Coffee Baked Pork and Beans Soak beans over night (Mrs. Rorer.) in cold water. In the morning, put on the stove in cold water, with a small piece of pork, and boil slowly until the skin of the beans begins to crack. Take out pork and drain. Then place pork in center of baking dish or bean pot, cover with beans and one pint of bean water, to which add a teaspoonful of salt; sprinkle with pepper. Pour over top a large spoonful of molasses. Bake in a moderate oven six or eight hours. These can be heated again or served cold, as desired. Brown Bread 0ne heaping cup each of corn, rye, and graham flours. Sift all together, and beat with two cups of molasses, two cups of sweet milk, one cup of sour milk, one dessertspoonful of soda, and one teaspoonful of salt. Pour into a tin with a cover, set into cold water and boil four hours. When done, remove cover, and place in the oven thirty minutes. Potato Salad — See " Salads," No. 5.