Some simple Sunday suppers

Beauregard Eggs. Boil five eggs until hard! While they are cooling in cold water, make a cream sauce of one pint milk ; one tablespoonful cornstarch ; butter, size of an egg. Salt and pepper. When the milk boils, add corn-starch and other ingredients, and the whites, chopped fine. Pour this mixture over slices of toast, that have been slightly moistened, and just before serving, chop yolks fine and sprinkle over each piece. The cream sauce can be made in the morning. Place in ice chest. In this way the dish can be prepared in a very few i moments. Pineapple Sherbet. 0ne can of shredded pineapple ; one pint of water; one pint of sugar. Pour juice of pineapple into a bowl. Put the fruit into a saucepan with the sugar and water, and simmer twenty minutes. Add the juice, and cool; then freeze. Some people add the beaten white of an egg and one tablespoonful of sugar. This is mixed in after the ice is frozen. Cover, and stand away to ripen. I think the egg improves it very much. Wafers— See "Menu No. 3." Salads, Sauces and Savory Sundries SALADS What is more tempting than a dainty Salad ? Crisp, fresh, and cool it must be, for alas! how depressing is a combination of wilted lettuce and warm mayonnaise! Theodore Child, to whom we are so indebted for ideas and suggestions on gastronomic art, in 4 'Delicate Feasting" claims that the so-called French dressing "is the most delicate, the most worthy of the gourmet's palate, and the most hygienic." People speak always of a simple French dressing; yet it is nothing short of an art to mix it properly. Put the salt and pepper into the vinegar (in this way they dissolve quickly), and pour over the lettuce, turning each leaf so that it will get its share. Then add the oil, which should be twice the quantity of the vinegar. Stir all well, and serve immediately. Lovers of oil prefer using it first in the dressing, as the flavor is always strongest of the ingredient used first. No. 1. Chicken Salad. — Boil a chicken. When cold, remove skin, and cut in small pieces. Cut in small pieces an equal amount of celery. Mix with the chicken, and then mix all with mayonnaise dressing made as follows : No. 2. Mayonnaise Dressing. — Uncooked yolks of two eggs. Place in a cold soup plate and stir a few moments before adding one-half teaspoonful of mustard. Stir this well, and add one-half pint of olive oil, beginning with only a few drops at a time. More or less oil can be used, according to taste and the quantity of dressing desired. When the mixture becomes thick, thin slightly with vinegar, and salt to taste. The salt will thicken it again. When used for chicken salad, add half a pint of whipped cream to the dressing before mixing with chicken. Serve on lettuce leaves. No. 3. Sweetbread Salad.— -Clean and boil one pair of sweetbreads in slightly salted water. Cook gently until tender, then throw into cold water for five minutes. WThen cool, cut in small pieces. Cover with mayonnaise dressing, and serve on lettuce leaves. No. 4. Potato Salad. — Chop equal amounts of cold, freshly boiled potatoes and celery, and three hardboiled eggs. Add a little chopped onion, and cover with a dressing made as follows: A small amount of salt and pepper in a bowl, nine tablespoonfuls of olive oil and three to five tablespoonfuls of vinegar. Mix all well together.