Remove pulp from one grape fruit and one large orange. Wipe and remove skins from pears and scoop out balls, using a French vegetable cutter, having the same measure as of orange pulp. Drain juice from fruits and moisten with a Cream French Dressing (see p. 213).

Take a quart bowl and line with alternate sections of grape fruit and orange. Fill centre with prepared fruit and chill. Remove from bowl to salad dish, place a canned artichoke bottom (marinated with French Dressing) on top and garnish with small triangular pieces cut from thin slices of truffle and three or four small heart lettuce leaves.

Touraine Grape Fruit Salad.

Touraine Grape Fruit Salad.-Page 203.