Carrot Curls:

Scrape carrots with vegetable parer, cut lengthwise into paper-thin slices. Roll up and fasten with picks. Chill in bowl of ice and water. Remove picks before serving. If desired, draw sprig of parsley or watercress through each carrot curl, or place ripe olive in center.

Carrot Sticks:

Scrape carrots, cut into narrow lengthwise strips. Chill in bowl of ice and water. If desired, dip ends of chilled carrot sticks into softened cream cheese; sprinkle with snipped parsley.

Celery Curls:

Cut stalks of celery into short lengths. Slit both ends into narrow strips almost to center. To curl ends, chill in bowl of ice and water.

Cherry Tomato Blossoms:

Wash medium to large cherry tomato. Make 5 cuts at equal intervals into tomato, cutting from top almost to bottom. Cut five 1/8 inch slices of water chestnut. Insert a water chestnut slice into each cut in tomato. Place tiny sprig of parsley in center of blossom. Arrange on parsley.

Frosted Grapes:

Dip small clusters of grapes into slightly beaten egg white, then into granulated or colored sugar. Dry on rack.

Pickle Fans:

Use small sweet or dill pickles. Cut 4 lengthwise slits from one end of pickle almost to the other. Spread gently to form an open fan.

Radish Roses:

Remove stem and root ends from large radishes. Cut thin petals around radishes; place in bowl of ice and water to open and crispen.

Tomato Bursts:

Wash and remove stem from cherry tomato. Hollow out stem end slightly. Pipe about 1/2 teaspoon softened cream cheese into center. If desired, garnish cheese with a celery leaf or sprinkle with poppy seed or parsley flakes.

Spiral Mushrooms:

Remove stems and skin from large fresh mushrooms. On the rounded side of each cap, cut 5 curved slits from center to outer edge. Make a second set of cuts parallel to previous cuts; life out small wedge of mushroom that remains between each cut.