The Frenchman mixes a little oil or vinegar on his plate, adding the onion, &c., according to his taste.

The leaves are pulled off one by one, the white stalk part dipped in this dressing, and then eaten, by being drawn through the teeth.

The artichoke bottom is reserved for the finish as a _bon bouche_, something like a schoolboy who will eat all the pastry round a jam tart, leaving the centre for the _finale_.
BEET-ROOT SALAD .-- In boiling beet-roots be careful not to break them, or else they will bleed and lose their colour.

When the beet-root is boiled and cold, peel it, and cut it into thin slices.

It can be dressed with oil and vinegar, or vinegar only, adding pepper and salt.