Recipes.
Lettuce.—Wash well, put into cold water, and set on ice or on the cellar bottom for an hour or more before using. Dry the leaves with a soft towel and use whole or tear into convenient pieces with a silver fork; never cut with a knife. Serve with a dressing prepared of equal quantities of lemon juice and sugar, diluted with a little ice water; or, with a dressing of cream and sugar, in the proportion of three or four tablespoonfuls of thin cream to a teaspoonful of sugar. The dressing may be prepared, and after the sugar is dissolved, a very little lemon juice (just enough to thicken the cream slightly, but not sufficient to curdle it) may be added if desired.
Radishes.—Wash thoroughly young and tender radishes, and arrange in a glass dish with the taper ends meeting. Scatter bits of cracked ice among them. An inch of the stem, if left on, serve as a convenience in handling.