Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 16

Get either the turnip or olive shaped radishes, wash them well, trim off just the slender tips and all but one or two of the smallest leaves. With a thin, sharp knife cut them into halves from the tip end almost to the stem, and the same way into quarters and eighths. Then carefully loosen the rind of each section as far down as it is cut and throw the radishes into ice water, leaving them there for several hours or overnight, when they will have bloomed into beautiful lilies. Pure white or yellow lilies may be made from yellow or white radishes. Serve directly from the ice water, and the radishes will be crisp and sweet and easily digested.

Just one radish sometimes, in a spray or two of parsley or chervil is better than a more elaborate garnish; a red radish sliced or cut into quarters or sixths is pretty in a little green.

Roll up imperfect leaves of lettuce and slice in thin slices, then pick up lightly and use for borders or nests or beds.

Dry parsley thoroughly in a towel before chopping. For rolling, spread the 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 them into the dressing.