The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-08-27
WATERcRESs ONE OF THE MOST
DELICIOUS OF SALAD PLANTS.
A Cheap but Wholesome Salad from
the Brook.


TO the lettuce. As q garnish for meat
and other dishes its crispness and beau
~ have long recommended it as being
indispensable. 1t is found in great abun-
dance throughout all Europe and Amer
lea, growing wild around small streams
Of water, near brooks ard small lakes
and can be used throughout the year
with the exception of two or three
months. IN the wild state it grows very
large and 10 a great height and when in
this state or gone 10 seed" is is not
Mt for use, having a very Objectionable.
strong and bitter taste. The cress IS
also cultivated TO great extent for the
market in tanks OF water; this is very
easily done, for once established as a
growing plant the supply is almost in
exhaustible and costs next to nothing
The cultivated cress is very Iducn
smaller and more tender than the plant
in its wild state, fully as pungent in
favor, but more perishbale. which rec
ommends it more highly as a salad plant
than as a garnish. Watercress is placed
on the market as a rule in small punches.
tied with Irvine. Just as soon as possible
after reaching home the punches should
water, all the dead and withered leaves
removed. the thick stems cut of at the
bottom and placed in a bowl OF fresh,
cold sailed water The cress is then
ready for use in any way, and II kept in
a cold place and the water changed
daily, viii remain fresh and crisp for
week or more We will show a few ways
in which cress may be used and endeavor
to convert our American sisterhood II
its use. more as an article of diet than
as a mere accompaniment to dish. as
they have hitherto regarded IL, and hope
they will in time come TO consider it as
do their European 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
a few sprigs on a plate used for the
purpose. dip a sprig at 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 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 or eight sprigs Of water cress.
Heap on a salad plate and serve. This
requires no garnish, as it is 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 fat
dish. In between the sandwiches place a
few sprigs Of watercress. This makes
very pretty and sppetizing dish for
luncheon. card party, etc.
cress and Sweetbread Salad.
After parboiling the sweetbreads, re
move skin. break into small pieces. mix
with mayonnaise dressing and just before
serving stir through it few sprigs OF
watercress and one-half cupfuI Of green
peas, which have been thoroughly cooked
and serve in the 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 gar
lie cut up fine mix with a little French
dressing and place in a fat dish; cut up
the hard boiled whites Of eggs into rings
and place on top and around the mix
ture. In each ring place a small twig OF
cress. This makes a very pretty and
palatable dish.
Tomato Cups and Cheese.
Remove the pulp from one-haf dozen
nice round, ripe tomatoes. stir in a sauce
pan over the IRE. with a little pepper.
salt and butter and when hot. stir In
one cupfui Of grated cheese. remove from
stove and stir in one cupful of finely
cut watercress. Place this mixture in
the tomato cups and serve while hot
Very delicious.
A Very Pretty Dish Of cress.
Slice two OF three sound tomatoes. /
plate with them. on each slice heap 1
some Of the following mixture: One-haif /
-upful OF grated sage cheese (green /
cheese. one-haif cupful OF grated yoik I
Of hard boield egg and leaves OF cresz. \
win salt, pepper. mix this all I
vel together and after placing or the /
slices Of tomato place a small sprig of /
-ress on top and between each slice. /
Serve as luncheon dish
Wstercress and Game.
Watercress Is very often used IS an 4
accompaniment 20 game. which not only
makes it more attractive n appearance. +
-,,r fre r,frrrau- favor adds an fzrsn-fal j
harm 20 that q the game
After washing and preparing che game
or the table il the proper way. cover
The piatter r. which 8; IS 10 10 served
hickly with the ws;ercress. making. ~
1 were. a bed Place the duck. bird or
IL nay Be. en- thls ard serve r. J
he usual way
Apple ard Cress Salad.
Peel and core six tart apples. cut into
small plecss about The size # dice: make
French dressing ~ oil and fineEaF-
nix with The apples thea stir iato this
fex sprlgs n crsss. This Sc a Tsry
ice salad 70 be eaten with game Ct meat
Garden cress.
Another variety - Crces. knozn - ne
,zu5er cre-s " pepper grass. IL also very
.zhly rrzed 80 salad piart. oWinE On
Is V-ngsut and acid tssfs. oeiaz eTen
bore pronounced ln shls than Is the
later cress
owing "a this fact i j. Used zlors 81 a
zsar re- othsr SALADS fhan as = salad
SCI Do may - prepared 81 the rarils
rays IN which water cTess = lsed ard
ru - found sery arpstizlaE-