Make lemon baskets by cutting pieces from each lemon, leaving what remains in shape of basket with handle, remove pulp from baskets and pieces, and keep baskets in ice box until ready to fill. With a small wooden skewer make an incision in center of each handle and insert a small sprig of parsley. Fill baskets with equal parts of cold cooked sweetbread and cucumber, cut into small cubes, and 1/4 the quantity of finely cut celery, moistened with cream dressing. Pare round red radishes as thinly as possible, and finely chop parings. Smooth top of baskets with chopped parings, the remaining half with finely chopped parsley. Arrange red and green baskets alternately on serving dish, and garnish with watercress. - Mrs. W. H. Willis, Glencoe, 111.