Radishes

e Roses—Select well shaped radishes. Remove root ends and all but
one or two small leaves. With sharp knife cut thin strip of
peel from top down to and almost through stem. Two rows of
petals may be cut—one from the middle down, the other from the
top to the middle. Chill in ice water until petals curl.

e Accordians—Cut crosswise in paper thin slices, three quarters of the
way through radish. Chill in ice water.

Apples

e Stuffed—Fill the centers of cored, unpeeled green or golden apples
with pimento cream cheese and the centers of red apples with
blue-veined or plain cream cheese. Chill. Slice into thin wedges.

Cauliflower

e Flowerets—Separate into small flowerets. Chill. Flowerets may
be sprinkled with paprika or dipped into a moist sandwich-
spread, such as cheese.

Onion

e Water Lilies—Peel evenly shaped onions and cut into eights almost
to but not through root ends. Place in a bowl of water, cut
side down. Keep submerged with a plate. Chill in refrige-
rator for several hours or overnight. Drain and arrange on top
of salad mold, carefully spreading petals apart, if necessary.
(Water may be tinted with food coloring, if desired. Leaves for
lilies may be cut from cucumber peel or green pepper.)

* * * * * *

To marinate meat, fish, poultry or vegetables, place in French
dressing for an hour. Drain. This gives additional flavor to salad
foods.

To extract onion juice cut a slice off the top. Hold onion over
cup. Scrape downward with a spoon.

PAGE
Cheese Salads

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