Cassell's dictionary of cookery

Watercress. — Watercress is a smaU plant which is appreciated both at home and abroad with some approach to its real value, especially in places where it cannot be easily procured. It possesses valuable medicinal properties of a stimulating nature, and is said to be particularly useful in strengthening the nerves. The expressed juice, which contains the peculiar pungency and taste of the herb, is used in medicine. The best watercresses are those found in running water; and when these cannot be had, it is important that the water from which they are taken should at least be pure. External impurities may be removed by WATERCRESSES. washing, but not the impurities which are absorbed within. If the full virtues of this herb are to be experienced, it should be eaten frequently and freely. It is mostly used, with bread and salt, as an accompaniment to cheese. It is also used to garnish dishes ; it is excellent served as a salad; and it is good boiled as spinach, which is the only way in which the plant is eatable after running to flower.- Watercresses are good from autumn till early summer, unless when cut off by frost. Bronze-leaved specimens are the most highly esteemed. To thoroughly cleanse watercresses for eating plain water is not sufficient. Strong salt and water is, however, very effective. Watercress, Pigeons Stewed with. {see Pigeons Stewed with Watercress). WAT ( 1103 ) WAT Watercress Salad.— Gather the watercress when young, cleanse it thoroughly in salt and water, and servo as fresh as possible; Place it in a bowl, either alone or mixed with other salad plants, and toss it lightly in a simple salad sauce. When served at breakfast, watercress is best sent to table as it is, fresh and crisp. Watercresses, Wholesomeness of. — Watercress acts as a gentle stimulant and diuretic ; for these purposes the expressed juice, which contains the peculiar taste and pungency of the herb, may be taken in doses of an ounce or two, and continued for a considerable time. It should be at the same time eaten at breakfast, also at dinner, and for supper, to experience benefit from the virtues of this herb. Haller says, " We have seen patients in deep declines cured by almost entirely living on this plant." Water Gruel. — Ascertain whether it is desired that the gruel should be thick or thin. If it is preferred thick, mix two table-spoonfuls of oatmeal smoothly with a little cold water ; if it is preferred thin, one table-spoonful of oatmeal will be sufficient. Boil a pint of water in a saucepan, stir it gradually into the oatmeal in the basin, return the mixture to the saucepan, and boil it till smooth. Stir it well to keep it from burning, skim it, strain through a sieve, sweeten, season, or flavour it, and it will be ready for use. The gruel may be used after it has boiled five minutes. It will be better if boiled a quarter of an hour. Probable cost, one haKpenny. Sufficient for one person. Water Gruel, Relishes for.— Gruel