Evening star., 1902-08-23

more. w e VIII snow lew ways III WHICH
cress may be used and endeavor to convert
our American SisterhOod to its use. more
as an article of diet than as mere accom-
paniment to a dish, as they have hltherto
regarded it and hope they Will in time come
to consider it as do their European cousins,
as Indispensable as a salad and appetizer.
Served Plain. With Salt and Pepper.
After washing thoroughly. shake each lit
tie sprig until free from water, place in a
salad bowl. 1t Is eaten by taking few
sprigs on a plate used for the purpose, dip
sprig at a time in salt and eating as you
would celery, with meat, cheese or with
bread and butter.
Cress and Tomato Salad.
Remove skin from two or three tomatoes,
cut into small pieces, stir into this few
blades of chives cut very fine, salt and pep
per to taste. mix well with plain French
dressing and just before serving stir in six
or eight sprigs of water cress. Heap on a
salad plate and serve. This requires no
garnish, as it is a picture in itself.
Watercress Sandwiches.
Cut thin slices of bread and butter, cover
each slice thic<ly with leaves of the cress,
sprinkle over this finely grated yolk of hard
boiled egg, season with salt and pepper. cut
across diagonalIy and serve in lettuce leaves
placed on a fiat dish. In between the sand
witches place few sprigs of watercress.
This makes a very pretty and appetizing
dish for luncheon, card party, etc.
Cress and Sweetbread Salad.
After parboiling the sweetbreads. remove
skin, break into small pieces, mix with
mayonnaise dressing and just before serv-
ing stir through 1T few sprigs of water
cress and one-half cupful of green peas,
which have been thoroughly cooked. Serve
in usual way.
Cress and Egg.
Boil two eggs very hard, rub the yolks
through a wire sieve and season with salt
and pepper. Cut up about one dozen sprigs
of cress into small pieces, mix with the egg
yoIk and a very little garlic cut up fine,
mix with a little French dressing and place
in a fiat dish; cut up the hard boiled whites
of eggs into rings and place on top and
around the mixture. In each ring place
small twig of cress. This makes a very
palatable and pretty dish
Tomato Cups and Cheese.
Remove the pulp from one-half dozen nice
round, ripe tomatoes, stir In a saucepan
over the fire with a little pepper, salt and
butter and when hot, stir in one cupful of
grated cheese. remove from stove and stir
in one cupful of finely cut watercress.
serve while hot. Very delicious.
A Very Pretty Dish of Cress.
Slice two or three sound tomatoes, leav-
ing the skin on. and cover a fiat plate with
them. On each slice heap some of the fol-
lowing mixture: One-half cupful of grated
sago cheese green cheese, one-half cupful
of grated yolk of hard boiled egg and leaves
of cress. seasoned with salt, pepper; mix
hiS C1 Tx-a1l tbar-
the slices of tomato place a small sprig of
cress on top and between each slice. Serve
as a luncheon dish.
WatercreSs and Game.
Watercress is very often used as an ac-
compartment to game, which not only
makes it more attractive in appearance,
but its piquant favor adds an especial
charm TO that of the game.
After washing and preparing the game
for the table in the proper way, cover the
platter in which it is to be served thickly
with the watercress. making, as it were
bed Place the duck, bird or whatever it
may be on this and serve in the usual way.
Apple and Cress Salad.
Peel and core six tart apples, cut into
small pieces about the size of dice; make
a French dressing of oil and vinegar. mix
with the apples, then stir into this a few
sprigs of cress. This is a very nice salad
to be eaten with game meat.
Garden Cress.
Another variety of cress, known as the
garden cress or pepper grass, is also very
highly priced as a salad plant owing to its
pungent and acid taste, being even more
pronounced in this than in the water cress
Owing to this fact 1t is used more as
flavor for other salads than as a salad
itself. 1t may be prepared in the various
ways in which watercress is used and will
be found very appetiZing.
Lobster and Watercress Salad.
Prepare lobster in the usual manner for
salad, mix with mayonnaise dressing, then
just before serving stir in a few sprigs of
the cress. garnish the salad with the claws
of the lobster and small punches Of the
cress.
Another very nice way of using water
creSS Is by making a salad COMPRISED of
cold boiled rice and green peas mix with
plain or French dressing, then stir in the
sprigs of the crisp, green watercress This
Is very pretty salad to use in carrying out
the green-and-White color scheme for a
luncheon or other light repast 1t is yery
pleasing to the eye and delightful to the
palate, especially on very warm day when
meat is out of the question.
Olive and Cress Sandwiches.
Place on thin slices of bread and butter
thinly sliced olives. cover this with the
leaves of the cress, then spread over this
little mayannoise dressing, cover with a
slice of the thinly cut buttered bread and
cut into fanciful shapes. These are very
good served on warm day, and will be
found very often as an appetizer.
Nut and Cress Salad.
A very good and appetizing salad which
may be served in the winter time as an
accompaniment to any meat or game, or
which may be served as a course by It.
self, will be found in the following: Boil
and skin one quart Of the large Italian
chestnuts, mix with a mayonnaise dress
ing and small pieces of orange Just be-
fore serving stir in carefully the sprigs
of watercress, keeping them as crisp and
green as possible. Line a salad bowl with
thinly cut slices of orange, leaving the skin
on. Cover this with the salad mixture
having layer of salad, then a layer of
orange, until the dish Is full. Place around
the edge and on top of the salad alternately
slices of the orange and small sprigs of
the cress. This makes a very beautiful
al.I md tc oil