Some simple Sunday suppers

wide by eighteen inches long, and one inch and a-half thick. Order a large white fish, and instruct your butcher to split it down the back and remove the back- board upon a large platter or tray. A most delicious dish, as well as one of much beauty, and really costing very little trouble. No. 3. English Mince Meat (extra fine).— Four pounds beef; three pounds dried currants; one-half pound citron; four pounds beef suet; two pounds raisins; one-half dozen oranges; two-thirds pound chopped apples; four pounds sugar; one quart X. 0. molasses; one -half gallon sweet cider; one tablespoonful ground cloves ; one tablespoonful ground allspice; one tablespoonful ground cinnamon; four nutmegs (grated fine); one pint of good brandy. Chop the beef, suet, citron, and apples separately, very fine. Then mix well together, adding the raisins (seeded I, the currants (thoroughly washed ) and the other ingredients. Place all in a jar, spread over top a paper dipped in brandy, and then cover jar tightly. No. 4. Plum Pudding. — One pound raisins, stoned and chopped; one pound currants, washed and dried; one-half pound citron, cut fine; one-half pound candied < orange anor lemon peel, cut fine; three-quarters pound bread crumbs; one-quarter pound flour; one pound suet, chopped fine; one pound brown sugar; two teaspoonfuls of salt; rind of one and juice of two lemons; one tablespoonful of ground nutmeg; one of cloves and three of cinnamon; eight eggs; one pint of brandy; one of sherry. Mix all the dry ingredients thoroughly. Add beaten eggs, brandy and sherry. Put in deep pan, cover tightly and steam for eight hours. The day it is to be used steam for three hours, and serve with Pudding Sauce. (See "Sauces" No. 6.) Cakes "Wouldst thoti both eat thy cake and have it?" No. 1. Caramel Cake. — Three cups sifted flour; one even teaspoonful baking powder; whites of six eggs; one cup butter ; two cups sugar; one cup milk; one teaspoonful vanilla. Mix to a cream the butter and sugar, add gradually the milk and flour (in which the baking powder is sifted), and last, stir in lightly the whites of eggs, beaten stiff, and the vanilla. Bake in two layers, in a quick oven. Caramel Filling. — Three cups of light brown or maple sugar. Put in a porcelain dish with butter the size of an egg and one cup of rich cream. Let it cook until it "ropes," when dropped in cold water. Turn out on a large platter and beat until light and cool. Then spread on and between the cakes. No. 2. Raisin Cake. — Two cups of sugar; half the quantity of butter rubbed to a cream; add six beaten eggs, one cupful of milk, four cups of flour mixed with two teaspoonfuls of baking powder. Bake in jelly tins. Filling. — Chop together one cup of stoned raisins and one pound of almonds; three-quarters pound of figs; add one egg mixed with two tablespoonfuls sugar and half a teacupful of wine. Stir all well and spread between layers of cake. No. 3. Spice Cake.— See "Menu No. 1."