The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

lay in ice water before preparing. The short tender stalks may have the leaves left on and be shredded at the opposite end. Celery _leaves_ make a desirable garnish. Cut carrots, beets and yellow turnips into slices or sticks, or into round pieces with an open-top thimble or a round pastry tube, and into fancy shapes with vegetable cutters, selecting cutters which have not sharp points or slender stems. =Radish Lilies= Get either the turnip or olive shaped radishes, wash them well, trim off just the slender tips and all but one or two of the smallest leaves. With a thin, sharp knife cut them into halves from the tip end almost to the stem, and the same way into quarters and eighths. Then carefully loosen the rind of each section as far down as it is cut and throw the radishes into ice water, leaving them there for several hours or overnight, when they will have bloomed into beautiful lilies. Pure white or yellow lilies may be made from yellow or white radishes. Serve directly from the ice water, and the radishes will be crisp and sweet and easily digested. Just one radish sometimes, in a spray or two of parsley or chervil is better than a more elaborate garnish; a red radish sliced or cut into quarters or sixths is pretty in a little green. Roll up imperfect leaves of lettuce and slice in thin slices, then pick up lightly and use for borders or nests or beds. Dry parsley thoroughly in a towel before chopping. For rolling, spread the particles out, a little distance apart, so as to just fleck whatever is rolled in it. Use nuts chopped or in halves or broken pieces for borders or nests of fruit or vegetable salads; never put them into the dressing. =Potato Balls= Potatoes may be cut into balls with a vegetable scoop, boiled until just tender, not broken, drained, sprinkled with chopped parsley and used for garnishing a true meat dish. =Egg Daisies= Cut the hard boiled yolks of eggs into round pieces and the whites into petal