Cut a thin slice from the leaf end of each; cut off the root end so as to leave it the length of the pistil of a flower. With a small, sharp knife score the pink skin, at the root end, into five or six sections extending half-way down the radish; then loosen the skin above these sections. Put the radishes in cold water for a little time, when they will become crisp, and the points will stand out like the petals of a flower.
A short time before serving cut off the roots and freshen the vegetable in cold water. Then break the leaves from the stalk; dip repeatedly into cold water, examining carefully, until perfectly clean, taking care not to crush the leaves. Put into a French wire basket made for the purpose, or into a piece of mosquito netting or cheese-cloth, and shake gently until the water is removed. Then spread on a plate or in a colander and set in a cool place until the moment for serving.
Pick over the stalks so as to remove grass, etc. Wash and dry in the same manner as the lettuce, but without removing the leaves from the stems, except when the stems are very coarse and large.
Let stand head downwards half an hour in cold salted water, using a tablespoonful of salt to a quart of water.
=How to Render Uncooked Vegetables Crisp.=
Put into cold water with a bit of ice and a slice of lemon. When ready to use, dry between folds of cheese-cloth and let stand exposed to the air a few moments.
=How to Blanch and Cook Vegetables for Salads.=
Cut the vegetables as desired, in cubes, lozenges, balls, _juliennes_, etc. Put over the fire in boiling water, and, after cooking three or four minutes, drain, rinse in cold water, and put on to cook in boiling salted water to cover. Drain as soon as tender.
Select small cucumber pickles of uniform size. With a sharp knife cut them, lengthwise, into slices thin as paper, without detaching the slices at one end; then spread out the slices as a fan is spread.
Cut the stalks into pieces about two inches in length. Beginning on the round side at one end, with a thin, sharp knife, cut down half an inch as many times as possible; then turn the stalk half-way around and cut in the opposite direction, thus dividing the end into shreds, or a fringe. If desired, cut the opposite end in the same manner. Set aside in a pan of ice water containing a slice of lemon.
