376—Radishes

In the preparation of hors-d’œuvres by the kitchen, radishes are used chiefly as a garnish. When they constitute a hors-d’œuvre of themselves, their preparation is relegated to the pantry.

They are used especially in imitating the pendulous flowers of the fuchsia; sometimes, too, they are sliced and placed on cut cucumber to form a dish-border; but their uses in garnishing are as numerous as they are various.