For The Black Radishes

Choose very tender ones being careful that they are not hollow, peel them by removing the black rind, then out in fine slices across, and lay them in a soup plate with a little salt; cover with another plate, and toss the radishes between the two; fifteen minutes after, drain off the water and season with a little oil, vinegar and pepper, and toss them again between the two plates; range them on side dishes. After the radishes are sliced, pieces as large as can be obtained may be cut from them with a round vegetable cutter; this gives them a finer and more even appearanee.

For Red Radishes

Cut off the roots, and also the outside leaves, leaving on two or three of the prettiest, smallest, and greenest. Lay the radishes in cold water, taking them out half an hour later, and wash carefully, so that no earth adheres to them. Imitation tulips can be cut from radishes using the longer ones for this purpose. Have a small, sharp knife, divide the red peel from the radish into five or six thin pieces, beginning to out from the bottom, and slipping the knife behind the skin as far as the stem; shape each piece on the tip into a point, at the stalk of the radish; then lay them on a side dish with a few pieces of ice, and serve fresh butter at the same time.