Some simple Sunday suppers

No. 5. Another Dressing for Potato Salad.— Yolks of two eggs, beaten well; one tablespoonful butter ; four tablespoonfuls vinegar ; one teaspoonful salt ; one teaspoonful pepper ; two teaspoonfuls sugar; two teaspoonfuls prepared mustard. Mix all together, stir- ring vinegar in last. Put all into a bowl set in a kettle of hot water. Stir constantly until it thickens. Cool, and add one-half cup of whipped cream. No. 6. Celery Salad. — Cut the celery into small pieces, and to every pint add half a pint of mayonnaise dressing. Serve on leaves of lettuce. No. 7. Lettuce with French Dressing.— Take two heads of head lettuce; this is the short, crisp lettuce. Wash in ice water and drain thoroughly in colander. Pour over it three tablespoonfuls of oil, then one tablespoonful of vinegar, salt, and pepper, and toss the lettuce gently until well mixed. Then arrange lettuce in fancy dish. No. 8. Shrimp Salad. — The Dunbar canned shrimp is the best, if the fresh cannot be obtained. Wash thoroughly in several waters. Break up the pieces, and stir them into half a pint of mayonnaise dressing. Serve with lettuce. No. 9. Tomato Salad.— Select firm, fine tomatoes, one for each person. Peel, and cut out center, leaving a hole, which is filled with a large spoonful of mayonnaise dressing. Serve on a lettuce leaf, one to each person. No. 10. Lobster Salad. — The same as shrimp salad. Use canned lobster, if fresh cannot be obtained, and garnish with hard-boiled eggs cut in rings. By all means get the fresh lobster, if possible ; these can be bought already boiled. Be sure that the tail is stiff and elastic, otherwise they have not been properly prepared and are very unwholesome. No. 11. Vegetable Salad. — Arrange, on the number of plates desired, a few crisp leaves of lettuce. Slice, upon these, two cucumbers, four or five radishes, washed thoroughly, but not peeled (as the red adds to the beauty of the dish), and five new green onions. Cover French dressing (see "Salads," No. 7). This is a dainty and most delicious salad, especially for a very hot day. No. 12. Cold Slaw. — Chop fine a small, white, crisp cabbage, and prepare a dressing of 2 eggs beaten, a teaspoonful of white pepper, one teaspoonful sugar, one of salt, one of made mustard, two tablespoonfuls -melted butter, two of cream, and one cup of vinegar. Mix all together, and place on the stove in a double boiler, stirring all the time until smooth and creamy. Then set away until cool before mixing with cabbage. A nice salad to serve with cold meats. SAUCES " Epicurean cooks sharpen with cloyless sauce the appetite." — Anthony and Cleopatra. No. 1. Tomato Sauce. — Half of a can, of tomatoes, or one pint of stewed tomatoes ; one tablespoonful of flour; one tablespoonful of butter ; one onion. Pepper and salt. Put all on to cook, adding butter and flour (which have been rubbed smooth) last. Stir until it boils, and press through a sieve or strain. This is a delightful addition to all cold meats, croquettes, fish, etc. No. 2. Bechamel Sauce (Mrs. Rorer).— One tablespoonful of flour; one tablespoonful of butter; one gill (eight tablespoonfuls) stock; one gill cream; yolk of one egg; pepper and salt. Melt butter without browning, add flour, mix until smooth, and add stock and