Other Vegetable Salads.
vinegar in preparing the dressing. Cook the artichoke hearts until just tender,—no longer,—in salted boiling water, then drain and cool.
Artichoke Salad.
(For game. )
(Mrs. E. M. Lucas, in Boston Cooking-School, Magazine.)
Peel three oranges, remove the pith and white skin and slice lengthwise; use an equal amount of tender blanched celery stalks cut into inch lengths. Mix together lightly with two tablespoonfuls of olive oil, one tablespoonful of lemon juice, half a teaspoonful of salt and a quarter a teaspoonful of paprica. Heap together lightly on a serving-dish and surround with cooked hearts of artichokes cut into quarters; wreathe with blanched celery leaves.
Artichoke Salad.
(Used as a border for shrimp, lobster, chicken and other salads.)
(Mrs. E. M. Lucas, in Boston Cooking-School, Magazine.)
Cut boiled artichokes into quarter-inch slices and stamp out with a French vegetable cutter. To half a pint add one tablespoonful of olive oil, half a tablespoonful of tarragon vinegar and one-fourth a teaspoonful of salt; toss lightly together and let stand one hour; drain, and arrange as a border with an outer layer of tiny blanched lettuce leaves.
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