Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-15

n v anu appetite IHlo uSllCi'uS
s~ucculent green should be a daily
visitor to our tables, particularly
during the late fan and early win
ter, when one is apt to feel that the
plentiful use of fresh vegetables is
expensive, or perhaps when these
vegetables are scarce in the mar
kets.
Without the use of the fresh
vegetables the blood becomes slug
gish and dull and the crisp little
watercress is simply alive with
valuable life-giving elements that
enrich and purify the blood stream.
Watercress has nearly twice the
quantity of mineral salts and acids
that rhubarb has. The pungent
sharp flavor of the watercress IS
due to the volatile oils which dis
guise the acid taste.
English folk serve this green
grass abundantly, both as a salad
and as a garnish, and as a filling
for sandwiches. While the FRENCH
use it not only for all these things,
but also in soup, and as a praised
vegetable green, cooked in the sum
mer similar to spinach, IN omelet
and chopped fine, and poached IN
bacon fat. Also served with poached
or scrambled eggs.
Watercress is an aquatic plant
with a pungent and sndppy flavor.
1t grows wild in shallow, rapidly
moving streams, that have a clear
sandy bottom. Under cultivation 1t
is usually grown in wide trenches
which are supplied with slowly run-
ming water. 1t leads in the Vege-
table kingdom, with the exception
of spinach, in supplying the natural
mineral salts.
This grass needs to be carefully
cleansed before it can be eaten.
Tiny, minute slugs and mites infest
this plant, and for this reason it IS
very important that it should be
washed in a number of cleansing
waters. The slugs and mites, which
are hardly visible to the naked eye,
cling to the coarse stems and leaves
of the cress. Pick all withered and
yellow leaves from the branches,
wash in two or three waters, and
then place one teaspoon of salt IN
the last water. Let the cress lie in
this water for about five minutes.
Rinse we'll in cold water and then
place on a clean cloth to drain.
Cress-English Style
Mince four strips of bacon fine
and then place in a frying pan and
brown nicely. Now add to the cooked
bacon, leaving the fat in the pan
TtUo teaspoons Of VinegdT,
One-quGrter teaspoon of mustard,
One-qudrter teaspoon of pupritd,
O~ne-quGrteT teaspoon Of sugar.
Bring the mixture to a boil and
cook for three minutes. Pour oven
one bunch of well-washed water.
cress and serve as a salad.
PURGE of Cress
Cleanse thoroughly two bunche.
Of cress and then chop fine. Place
In a saucepan and add
One quart of Wdter,
One onion grated.
Cook for twenty-five minutes ant
then put through a fine sieve ant
add
Three tablespoons Of c]ornstarct
One teaspoon of salt, -
One-half teaspoon of pdprikG.
Dissolve in M cup of milk; thel
stir and bring to a boil. Cook TO
five minutes and then serve witt
toast.
Braised Cress With Eggs
Prepare one bunch of cress ant
then chop fine and place four table
spoons of bacon fat in a frying pa
and add the cress and one-quarte
cup of water. Simmer gently TO
fifteen minutes and then use as
filling for the omelet or with scram
bled eggs, or spread on toast an
season with pepper and salt, an
then lay a poached egg on tor
Pour one teaspoon of melted butte
over the egg and garnish with finel
minced parsley and serve with
busting of paprika.
Cress Filling for Sandwiches
Prepare and chop fine one bunc
of cress. Now place in a mixin
bowl
Three tablespoons Of butter,
One-half tablespoon of mustard,
One tablespoon of paprika,
Four slices of bacon, minced in,
u aud nicely broWn the fat from til
bacon.
Beat to a cream and then add tn
prepared cress. Mix we'll and sprea
between thin slices of bread. Tril
the crusts and cut into triangles.
!, Cress Filling for Roast Shoulder
of Lamb
Mince a bunch of prepared crel
fine and then soak sufficient sta
bread; when pressed dry the brea
should measure n cup. Now plal
six tablespoons of bacon fat in
frying pan and add
Ons-haf cup of finely chopp,
nnpsmions,
efe The prepared
Z Cook sic he onions a.
soft and 1.-THE prepare
$500