Radishes

Radishes are eaten as a relish, or hors d’oeuvres. They are great appetizers, and help the digestion.

There is an art in preparing the Radish properly for the table. Cut the tops, and save them for Gombo aux Herbes. Throw the Radishes into a bucket of cold water, and wash well. Have at hand another bucket of water. Cut the remaining tops about an inch from the body of the Radish, so that only the dainty green will appear. Hold the Radish by the top root, upwards, and cut the skin downwards in four or six parts, without detaching the Radish from the stalk. In other words, open as you would an orange, without breaking to pieces. Throw the Radishes into the fresh bucket of cold water, and in about fifteen minutes they will have opened like a rose, and the effect of the white against the red is very pretty. Fill glass bowls with these, using taste in arranging, and you will not only have a very dainty dish, as far as a relish is concerned, but a pretty table decoration.