Wash and peel the artichokes, cut in very thin slices and put into an earthen bowl with vinegar and water with a lump of ice in it. The vinegar will pre- vent them from turning dark. When ready to serve, place in the center of nice, fresh lettuce and serve with a French dressing. SALAD A LA MACEDOINE. Take several kinds of cold boiled vegetables in equal quantities, such as green peas, string beans, flowerettes of cauliflower, asparagus points, a small potato and a French carrot cut in small dice, and a little green pepper if liked ; mix together and serve in a nest of fresh, crisp lettuce with a French dressing, or mayonnaise, if preferred. ASPARAGUS SALAD. Select very tender asparagus, cut off all the woody part and boil until tender, set aside to get cold, and then put on ice until serving time ; arrange nicely on a platter or individual plates and serve with either mayonnaise or French dressing.

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