=Choufleur au Beurre Noir.=--Boil a cauliflower and drain. Add a pinch of salt, nutmeg and a dash of vinegar to a pint of the water in which the cauliflower was cooked. Melt two tablespoonfuls of butter and when it is a light brown add it to the mixture. Pour over the cauliflower on a hot platter. =Salade de Lentilles.=--Having boiled two cupfuls of lentils till they are tender, season them either hot or cold with a little garlic cut up fine, or with chives and serve in lettuce leaves with a French dressing. =Pêches au Vin.=--Put peaches into a stewpan and cover them with water. In ten minutes remove the skins. Then place them in a shallow dish and cover them either with Madeira or Moselle wine and allow them to stand for at least two hours. Then drain them, place them in the dish in which they are to be served and cover them with vanilla sugar. Set the wine in which they have been soaked on the fire, add sugar to taste, and pour the sauce boiling over the peaches. XVI MENU Sardines Grillées Chapon à l'Indienne Pommes de Terre en Matelote Salade Beaucaire Crème Fouettée =Sardines Grillées.=--Grill half a dozen sardines, or as many as desired, for a few minutes. Melt butter in a frying-pan, stir in a little flour and moisten with hot water, then add a few drops of vinegar, a dash of mustard, salt and pepper. Pour this very hot over the sardines. =Chapon à l'Indienne.=--Prepare and truss a capon as for roasting, rub all over with butter and place in a casserole with a good sized slice of salt pork. Cook over a slow fire for three hours. In the meantime cook a cupful of rice, season it with a little curry powder and pimento, and place around the capon on the platter on which it is served. =Pommes de Terre en Matelote.=--Slice freshly boiled potatoes and cook en casserole with seasoning of pepper and salt, two or three sliced onions, a sprig of chopped parsley, a lump of butter and a small amount of flour and water. Cook till all the ingredients are well blended and when heaped on a platter and ready for the table, pour over a glass or two of wine. =Salade Beaucaire.=--Chop coarsely celery and endive together, season with oil, vinegar and mustard an hour before using. Just before taking to the table, add chopped boiled ham, a sour apple, diced, moistened with a little tarragon and mayonnaise. Surround the salad with a border of small potatoes, boiled and sliced, alternated with slices of beet. =Crème Fouettée.=--Whip cream till it is very thick or make about a quart of custard. Mash thoroughly a pound of cherries or raspberries, or both with powdered sugar. Mix with the cream or custard, beat again and serve immediately. In summer this may be iced with good results. XVII MENU Potage Macédoine Homards et Champignons Côtelettes de Mouton à la Brunoise Petits Pois à la Française Choux à la Crème