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 the leaves from the stalk; dip repeatedly into cold water, examining carefully, until perfectly clean, taking care not to crush the leaves.

Put into a French wire basket made for the purpose, or into a piece of mosquito netting or cheese-cloth, and shake gently until the water is removed.