d spring as a
substitute for lettuce. Serve with French dressing. It is also used as
greens and is cooked like spinach.

CRESS.

[Illustration]

Water cress has a pleasant and highly pungent flavor that makes it
valuable as a salad or garniture. Tear water cress apart with the
fingers and put them loosely in a bowl to clean; use cold water; break
off the roots, do not use a knife; dress with salt, vinegar, and a
little powdered sugar. Some send them to the table without any dressing
and eat them with a little salt.

CUCUMBER AND CRESS SALAD.

Pare two cucumbers and cut them into quarters, lengthwise, then into
half-inch pieces. Pick over, wash and drain a pint of fresh cress, and
dry in a cloth. Add the cucumbers; mix and turn into the salad-bowl and
pour over a French dressing, made by mixing together four tablespoonfuls
of olive oil, one-quarter of a teaspoonful of salt, and the same of
white pepper, then dropping in, while stirring quickly, one
tablespoonful of tarragon or plain vinegar, or lemon juice.

CHICAGO RECORD.

WATER CRESS SOUP.

Look over carefully one large bunch of water cress and chop it fine.
Melt one large tablespoonful of butter in a granite stew-pan, add the
cress and one teaspoonful of lemon juice. Cook about ten minutes, until
the cress is tender. Do not let it burn. Add one egg, well beaten, with
one heaping teaspoonful of flour, also one saltspoonful of salt and two
dashes of pepper. Then pour in three pints of well-flavored soup stock.
Let boil five minutes longer and serve with croutons.

CHICAGO RECORD.

WATERCRESS AND WALNUT SALAD.

Crack fifty walnuts and remove the meats as nearly as possible in
unbroken halves. Squeeze over them the juice of two large lemons, or
three small ones, and leave them for several hours, or a day if
convenient. Just before dinner pick over in a cool place one quart of
watercress, wash it carefully and drain on a napkin. At the last moment
drench the cress with French dressing, spread the nuts over it, give
them a generous sprinkling of the dressing and serve.

CHICAGO RECORD.

BOILED CUCUMBERS.

Peel the cucumbers unless very young and tender, put into boiling salted
water, and when boiled throw them into cold water to firm them. When
ready for use, heat them in butter quickly without frying them, season
with salt and pepper, pour over any good sauce and serve. Ripe cucumbers
can be treated quite similarly unless the seeds are tough,