Show OUT OF THE ORDINARY B BOIL OIL a cauliflower and drain add a pinch of salt and nutmeg neg ii a dash of vinegar to a pint of the water in which the cauliflower was cooked molt melt two tablespoonfuls of butter and when it Is light brown add to the th e sauce pour over the cauliflower on a hot platter and serve grilled sardines grill half a dozen sardines in a hot pan and pur pour over them melted butter which lias has been thickened with a little flour moisten with hot water ad add a little vl vinegar negar dash of mustard salt a t and pepper pour hot over the sardines lentil salad noil boll two cupfuls of lentils until tender with garlic cut fine or with chives and serve on lettuce leaves with a good seasoned french dressing peaches with grape juice stew eresli pe poaches aches remove their skins find and cover them with grape juice and allow them to stand two hours drain them place them in a dish in which they are to be served and cover them with sugar flavored with vanilla take the grape juice add sugar to taste boll up and pour over the peaches salad beaucaire alre chop coarsely celery and endive season with oil vinegar mustard and I 1 let stand for an hour hoar before serving ing et just before going to the table add chopped boiled ham a sour apple diced dicea moistened with a little tarragon vinegar and mayonnaise mutton with vegetables trim trial ni mutton cutlets and place side by side in a saucepan cover with well seasoned stock and simmer for an hour arid a half take equal quantities of turnips onions celery and twice the amount of carrots fry in butter until they begin to color beginning with the carrots then the celery onion and then fir when all are done simmer in a little stock place the cutlets on a hot platter with a heap of the vegetables in the center serve with mashed potatoes 0 by western newspaper onion |