The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-08-30

to a great extent for the market in tanks
of water: this is very easily done. for
once established a growing plant the
supply is almost inexhaustible and costs
next to nothing
The cultivated cress is very much small
er and more tender than the plant in
its wild state. fully as pungent in flavor.
but more perishable. which recommends it
more highly as a salad plant than as q
garnish- Watercress is placed on the
market as a rule in small punches. tied
with tw1ne- Just as soon as possible af-
ter reaching home the punches should
be separated, washed thoroughly in cold
water. all the dead and withered leaves
removed. the thick stem cut on at the
bottom and placed in a bowl of fresh,
cold salted water. The cress is then
ready for use. in any way, and If kept
IN a cold place and the water changed
daily, will remain fresh and crisp for a
week or more We will show few ways
In which cress may be used and endeavor
to convert our American sisterhood to
its Use, more as an article of diet than
as a mere accompaniment to a dish. as
they have hitherto regarded it and hope
they will in time come to consider 1t as
do their Europeans cousins, as indispen-
sable as salad and appetizer.
SERVED PLAIN WITH SALT AND
PEPPER
After washing thoroughly shake each
little sprig until free from water, place
in a salad bowl 1t is eaten by taking
few sprfgs on plate used for the
purpose, dip spris at time in salt
ana eating as you would celery. with
meat, cheese or with bread and butter
CRESS AND TOMATO SALAD
Remove skin from two or three toma-
toes, cut into small pieces, stir into this
a few blades of chives cut very fine, salt
and pepper to taste, mix well with plain
French dressing. and just before serving
stir in six eight sprigs of water cress
a nj
requires no garnish, it Is a picture in
itself.
WATERCRESS SANDWICHES
Cut thin slices of bread and butter,
cover each slice thickly with leaves of
the cress, sprinkle over this finely grated
yolk of hard boiled egg, season with salt
and pepper, cut across diagonally and
serve in lettuce leaves placed on a fiat
dish In between the sandwiches, place a
Few sprlgs Of watercreSs- This makes a
very pretty and appetizing dish for a
luncheon. card party. etc.
CRESS AND SWEETBREAD SALAD.
After parboiling the sweetbreads, re-
move skin, break into small pieces mix
serving stir through it a few sprigs of
watercress and one-haIf cupfuI of green
peas, which have been thoroughly cook
ed. Serve in usual way.
CRESS AND EGG
Boil two eggs very hard, rub the yolls
through a wire sieve and season with salt
and pepper. Cut up about one dozen sprigs
of cress into. small pieces, mix with the
fine. mix with little French dressing
and place in a fiat dish; cut up the hard
on top and around the mixture In each
ring place a small twig of cress. This
makes very pafatable and pretty dish
TOMATO CUPS AND CHEESE.
Remove the pulp from a half dozen nice
round ripe tomatoes. stir in a saucepan
over the nre with a little pepper, salt and
grated cheese, remove from stove and stir
in one cupfu1 of finely cut watercress Place
this mixture in the tomato cups and serve
while hot Very delicious
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 side heap some of the fol-
lowing mixture: One-half cupful of grated
yolk of hard boiled egg and leaves of
cress, seasoned with salt and pepper; mix
the slices of tomato place a small sprig of
cress top and between each slice Serve
as luncheon dish.
WATERCRESS AND GAME
Watercress is very often used as an ac-
makes it more attractive in appearance.
but its piquant flavor adds especial
charm to that OF the game
After washing and preparing the game
f9s the table IN the j, proper way cover the
with the watercress. making. as it were.
bed Place the duck bird or whatever it
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 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.
flavor for other salads than as salad it
self It may be prepared in the various
ways in which watercress is used and will
be found very appetizing.
LOBSTER AND WATERCRESS SALAD.
salad, mix with ma yonnaise 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 c-ess-
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
very pleasing to the eye and delightful
day when meat is out of the question
OLIVE AND CRESS SANDWICHES
Place thin slices of bread and butter
thin1y sliced olives, cover this with the
leaves of the cress, then spread over this