beans,
and sprinkle over them a fine-chopped pimento. Garnish with lettuce
leaves. Fine-chopped chives may be used in the place of the onion juice;
they are particularly appropriate in any bean salad. If the beans are
large, cut in halves lengthwise and the halves crosswise.

Tomato jelly may be served in a ring mould with turkey, oyster, plain
chicken, French chicken, and other salads. The oysters should be scalded
and drained, then marinated with French dressing. Chicken and turkey
should also be marinated before mixing with celery and the mayonnaise or
boiled dressing.

=Tomato-and-Artichoke Salad.=

(MRS. E. M. LUCAS, IN BOSTON COOKING-SCHOOL MAGAZINE.)

Choose medium-sized tomatoes, firm and smooth skinned. Peel them, cut a
slice from the stem end and remove the seeds with a small spoon.
Sprinkle the interior of these cups with salt and set on ice. When ready
to serve, wipe them dry and fill with artichokes cut into dice and mixed
with mayonnaise. Serve on lettuce leaves. Use tarragon 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.

2. Scoop out the centres of the artichokes and fill with mayonnaise, or
with ravigote, tartare or tyrolienne sauce. Serve on lettuce leaves as a
border to a meat or fish salad.

3. Fill the centres with walnut meats, sliced, or tender celery stalks,
c