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Washington Salad

Rub together one-half cup each of butter and grated cheese, one cup flour, and a little paprika and salt. Mix with ice water, roll out very thin and cut in straws. Bake in quick oven. When cool, pile in log cabin style on a large plate, leaving a center space sufficient to hold salad for the number of persons to be served. For the salad take equal parts of celery hearts, cooked hearts of artichokes, canned white cherries and diced grape fruit pulp. Mix well with French dressing and decorate with a large spoonful of mayonnaise. Serve two cheese straws with each portion of salad.