The following receipt will be found an agreeable and wholesome
dish:--Lay the cress in strong salt and water, to clear it from
insects. Pick and wash nicely, and stew it in water for about ten
minutes; drain and chop, season with pepper and salt, add a little
butter, and return it to the stewpan until well heated. Add a little
vinegar previously to serving; put around it sippets of toast or fried
bread. The above, made thin, as a substitute for parsley and butter,
will be found an excellent sauce for a boiled fowl. There should be
considerably more of the cress than of the parsley, as the flavour is
much milder.
[A GOOD SUGGESTION IS OFTEN INVALUABLE.]