Radishes should be well washed and then allowed to crisp in cold water. Split from the tip to the stem end in quarters. Large radishes may be peeled and cooked until tender in boiling water and then drained and served with a cream, Hollandaise or plain butter sauce for variety.
OLD ENGLISH MUSTARD DRESSING
One tablespoon of evaporated milk,
One teaspoon of mustard.
Place in a soup plate and blend together, then add one tablespoon of oil. Then drop the vinegar, then the oil again until you have used
Eight tablespoons of salad oil,
One tablespoon of vinegar.
Serve on lettuce, cucumbers, meat or fish.