The encyclopædia of practical cookery

CRESCENTS. — The name given, from their shape, to almond or vanilla-flavoured biscuits, or small cakes. They are generally iced over before serving. CRESSES {Fr. Cressons; Ger. Kressen). — The former term is applied chiefly to Watercress when used for garnishing, or as a salad served with certain dishes. There are a variety of plants included under this general denomination, all of which are used in salads. The Garden Cress, or Pepper Grass (Lepulium sativum), so commonly eaten with the young leaves of the mustard, is a native of Persia and the island of Cyprus, and was introduced into England in the sixteenth century. It germinates very easily and rapidly, so that during the greater part of the year a constant supply may be obtained by sowing every week, and if moderate heat be artificially applied the supply may be kept up in the same way through the winter. The Watercress ( Nasturtium officinale) is a creeping, amphibious perennial, putting out rootlets at Fig. 576. Watercress-plant. the joints of the stems (see Fig. 576). When the plant grows in a rapid current the rootlets from the young shoots do not easily take root, and then a considerable portion of the plant rises above the surface of the water, causing a change in the shape of the leaves. While the plant keeps close to the surface of the water the leaves are broad, but as it elevates itself they grow longer and narrower. Care should, on this account, be taken in gathering wild Watercress, as it may, in the altered shape of its leaves, easily be confounded with the waterparsnip, a poisonous plant very commonly found growing amongst Watercress. Watercress appears to have been cultivated in Germany about the middle of the sixteenth century, and in England early in the present For details respecting Culinary Processes , Utensils , Sauces , &c., referred to, see under their special heads. Cresses — continued. century. It is now grown on a very extensive scale in England, and even in the immediate neighbourhood of London there are large fields of this plant. It is said to be an excellent antiscorbutic. Indian Cress is more commonly known as nasturtium ; it is a very showy plant, with brilliantly-coloured flowers. The leaves have an agreeable, pungent flavour, and are, therefore, occasionally used in mixed salads, and the seeds gathered while green and tender make a nice addition to mixed pickles. The American Cress is a variety of the Garden Cress, growing into bushy little plants somewhat resembling parsley. For garnishing, either of the Cresses is very useful, but their chief use is for salads. Receipts for using Indian Cress will be found under Nasturtiums. Cress Salad. — Mix together in equal proportions white-wine vinegar and salad-oil, season this with salt and a small quantity of moist sugar, and turn it into a salad-bowl. Throw in some sprigs of Watercress, and on these strew lightly the leaves of young nasturtiums, with sufficient American or Garden Cress to fill the bowl. Toss this up well, and then turn out on to a large dish. Arrange a wreath Fig. 577. Cress Salad.