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.
2.