To Prepare Vegetables and Garnishes.
with cold water, then the skins may be easily rubbed from the almonds; a small pointed knife will be needed for the walnuts.
How to Chop Fresh Herbs.
Pluck the leaves close, discarding the stems; gather the leaves together closely with the fingers of the left hand, then with a sharp knife cut through close to the fingers; push the leaves out a little and cut again, and so continue until all are cut. Now gather into a mound and chop to a very fine powder, holding the point of the knife close to the board. Put the chopped herb into a cheese-cloth and hold under a stream of cold water, then wring dry. Use this green powder for dusting over a salad when required.
How to Cut Radishes for a Garnish.
Cut a thin slice from the leaf end of each; cut off the root end so as to leave it the length of the pistil of a flower. With a small, sharp knife score the pink skin, at the root end, into five or six sections extending half-way down the radish; then loosen the skin above these sections. Put the radishes in cold water for a little time, when they will become crisp, and the points will stand out like the petals of a flower.
How to Clean Lettuce, Endive, Etc.
A short time before serving cut off the roots and freshen the vegetable in cold water. Then break
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