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Summer Vegetable Salad

Take half a pound of raw artichoke bottoms, half a pound of fresh cucumber, and the heart of a firm fresh lettuce. Divide into thin slices (the cucumber having of course been peeled before it was cut), and sprinkle a little salt over the vegetables. Cover the dish, and let it remain untouched for two hours. Drain off the liquor, and add four table-spoonfuls of pickled red cabbage, or six or eight red radishes cut up small. Pour some good salad-sauce over all, toss the vegetables lightly together, and serve. Half an ounce of mixed chervil-leaves mixed with the salad will improve its flavour.