Some simple Sunday suppers

cream, stirring continually until it boils. Take from fire, and add salt and pepper and the beaten yolk. This sauce is especially nice for chicken, sweetbreads and fish. No. 3. Apple Sauce. — Pare apples, remove cores, and cut in quarters. Put on to cook with enough water to cover and sugar to taste. Cook slowly until soft, but remove before they have lost their shape. Add the juice of one-half of a small lemon, and cut the other in half rings and serve with the sauce, which should be very cold. No. 4-. Cream Sauce. — Heat one-half pint of milk nearly to the boiling point, and thicken with one tablespoonful of flour, rubbed smooth in a little water. Add one tablespoonful of butter. Salt and pepper. This is for sweetbreads, mushrooms, chopped chicken, etc. No. 5. Apricot Sauce. — Buy the best dried fruit (the California apricots are considered superior to all others) . Wash them thoroughly, then soak in cold water several hours until they are sufficiently swelled. Drain and put on the stove, in cold water, and cook slowly until they are tender, keeping them covered with the water all the time. Sweeten to taste. When they are tender boil down to a syrup. No. 6. Pudding Sauce. — Yolks of four eggs, two tablespoonfuls flour, one cup sugar, half cup of butter, quarter pint of brandy. Place flour and butter in a pan, and stir over stove until thickened; take from the fire and mix into this sugar and brandy. Beat the yolks of eggs and stir briskly into sauce. A few moments before serving stir in a cup of boiling water. Do not let the sauce boil, as it will be apt to curdle. This is especially for plum pudding, and is very nice also over stale cake. No. 7. Foamy Sauce.— Four tablespoonfuls butter, whites of two eggs, one cup powdered sugar, one gill brandy (eight tablespoonfuls), one gill boiling water. Beat butter to a cream, add gradually the sugar, and beat until white and light; now add the whites, one at a time, beating all the time. When ready to serve, add brandy and boiling water and stir vigorously. SAVORY SUNDRIES No. 1. Salted Almonds. — Two pounds large almonds. Shell and blanch by covering with boilingwater. Let them lie in the water five minutes, and the skin can be easily removed by rubbing between the fingers. When dry, put in a shallow pan in the oven and brown lightly, stirring occasionally as you would brown coffee. When done, pour over them a large spoonful of melted butter or olive oil, and sprinkle well with salt. Serve when cool. No. 2. Planked White Fish.— Obtain a board of hardwood from a carpenter, fourteen inches bone. Cover the board, just before cooking, with slices of salt pork, leaving about two inches of margin all around the edge. Open the fish and \&y upon the salt pork. Cover it with bits of butter, salt and pepper, and on this two -inch margin spread salt thickly. This keeps the board from burning. Now place in the oven and cook exactly three quarters of an hour. After fish has cooked half an hour open the oven door and quickly lay slices of tomato upon the fish. When ready to serve, brush off all the salt on the edge of the board and garnish with bright green celery tops, serving on the board on which it has been cooked, laying the