The small, smooth, round, or slightly oval red radishes are generally preferred, although occasionally we find the long pointed varieties both red and white. The red skin is sometimes nearly removed by scraping, as it is objectionable to some tastes, but it adds so much to the attractive appearance of the table that it seems a pity to lose it. Trim off the fine roots and cut the leaves about an inch from the root. The delicate green will contrast prettily with the red, and the stems make a convenient handle. Put them in a pan of ice water till firm and crisp. With a small sharp knife begin at the point, and make several slight incisions through the skin merely, down about half-way and one-third inch or more apart. Slip the point of the knife under the skin at each point and separate it from the flesh. Press the points outward slightly, then let them remain in ice water, and when ready to serve you will find them open at the cut end like a flower. When the radishes are large, the point of each petal may be rounded off slightly to imitate a tulip. Use them as a garnish for meat or salads, or arrange them in a small glass dish, as a part of the table decoration, or serve two with two or three olives on fancy individual dishes at each plate. Salt is the only condiment needed.