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Radishes

Winter radishes may be simply pared, cut in quarters, and arranged neatly on a pretty shallow dish. Red radishes of the spring should have the roots neatly trimmed, half the top cut and trimmed, leaving little holders at the top. These may be arranged neatly in a glass dish, and served with cracked ice.

The round white radishes and the little button radishes may be served as follows: Cut off the roots close to the radish, then the tops about one inch from the radish, wash clean in cold water, then take a radish in the left hand, holding it by the top. Cut the skin from the top downwards, in several parts, as you cut an orange to remove the skin in sections, but do not detach the skin. Now run the point of the penknife under each little section of skin and loosen it down to the stem of the radish. Throw each radish as finished into a bowl of cold water. After a little practice this operation will be comparatively easy and the radishes will look more like tulips than like ordinary table radishes. Serve in a pretty dish with cracked ice, or use as a garnish for fish cutlets, lobster cutlets, breaded chops, etc. The skin of the radish should be eaten with the flesh, as it contains a substance that helps digest the radish itself.