If the radishes be quite large, take three bunches - if small, four bunches - being careful to select them round, firm, and the reddest procurable. Pare off all the leaves and stems except the two prettiest on each radish. Cut away the roots, and also a little of the peel around the roots. With a small, sharp knife divide the remaining peel into five or six equal-sized leaves, beginning at the root end, and cutting toward the green stems, but being careful to avoid detaching the leaves. They can be formed into any desired design by cutting them with care. Place them in cold water until required. When serving, arrange the radishes artistically on a flat saucer, the radishes meeting toward the centre, the green leaves lying outward. Serve with chopped ice over them.