Some simple Sunday suppers

Doughnuts. Two eggs; one cup sugar; one cup sour milk or cream; one -half teaspoonful soda; flour enough for a soft dough; a little nutmeg. Roll, and fry in boiling lard. 'Let us dine and never fret.' — Comedy of Errors. Menu Number Sixteen Oyster Stew Crackers Ham Sandwiches Chicken Salad Coffee Little Cakes Oyster Stew — See " Chafing Dish," No. 5. Ham Sandwiches. Use tne remains of a cold baked or boiled ham. Chop very fine, and sprinkle between small slices of thin buttered bread. Fit the slices carefully together, and trim off crusts and uneven edges, making all of uniform size and shape. , Chicken Salad — See "Salads," No. 1. Little Cakes. 0ne CUP butter; two cups sugar; yolks of three eggs; whites of five eggs ; one Cup sweet milk ; two teaspoonfuls baking powder; four cups flour. Flavor to taste. Mix butter and sugar to a cream, then add beaten yolks, milk, flour, baking powder, and last of all, the whites of eggs, beaten stiff. Bake in small round muffin rings, and frost. Though we eat little flesh and drink no wine; yet let's be merry. — Shelley. Menu Number Seventeen Terrapin Chicken Hot Buttered Toast Vegetable Salad Apple Sauce White Cake Oolong Lemonade Terrapin Chicken. Boil a chicken until tender. When (Mrs. Rorer.) cold, cut in small pieces, removing all bones. To a quart of the chopped meat allow: Three hard-boiled eggs; one tablespoonful of flour; onehalf cup cream; one -half cup butter; one gill (eight tablespoonfuls) sherry ; one-quarter teaspoonful ground mace; one-eighth teaspoonful ground cloves. Salt and pepper to taste. Rub the butter and flour together. Add this to chicken, cream and seasoning, putting all into a saucepan. Chop the whites of eggs fine, mash the yolks to a paste with a few spoonfuls of the cream, and add all to the chicken. Stir all together until it comes to the boiling point. Do not add wine until just before serving. This can be prepared the day before it is wanted. Heat through, and add wine just before serving. Vegetable Salad — See 1 1 Salads," No. 11. White Cake. Whites of five eggs; one-half cup butter; one and one-half cups sugar; two cups pastry flour ; one teaspoonful cream tartar ; onehalf teaspoonful soda, or one and one-half teaspoonfuls baking powder; juice of half a lemon. Beat the butter to a cream. Gradually add the sugar, then the lemon, and when very light, add the milk, and whites beaten to a stiff froth. Then add the flour, in which the soda and cream of tartar are well mixed. Bake in layers or a loaf, in a moderate oven. When nearly cool, frost with whites of three eggs, two large cups of powdered sugar, and a small package of grated cocoanut. Beat eggs stiff, adding sugar gradually, and sprinkle cocoanut over after the cake is frosted. Half this quantity7 of filling is sufficient to frost a loaf cake, using whites of two eggs. Oolong Lemonade — See " Beverages," No. 14. Menu Number Eight Chipped Beef Beauregard Eggs Thin Bread and Butter Pineapple Sherbet Wafers Tea (C$tp:pC& d^Ctf* Have one pound of dried beef shaved very thin at the butcher's. Don't attempt to slice it at home. Serve as a side dish with the eggs.