Radish Lilies

Wash radishes well.

Trim off slender tips and all but one or two of the smallest leaves.

Cut radishes into halves from the tip end almost to the stem.

Cut radishes into quarters and eighths.

Loosen the rind of each section as far down as it is cut.

Throw the radishes into ice water.

Leave them in the ice water for several hours or overnight.

Serve the radishes directly from the ice water.

Spray or two of parsley or chervil over the radish.

Slice or cut a red radish into quarters or sixths.

Roll up imperfect leaves of lettuce.

Slice the rolled lettuce into thin slices.

Pick up the lettuce slices lightly.

Use them for borders or nests or beds.

Dry parsley thoroughly in a towel.

Chop the parsley.

Spread the chopped parsley particles out a little distance apart so as to just fleck whatever is rolled in it.

Use nuts chopped or in halves or broken pieces for borders or nests of fruit or vegetable salads.

Never put the nuts into the dressing.