Select the best bunches, remove the heavy stalks, clean and dry in a napkin and place in a salad-bowl. Dress with salt, pepper, lemon or vinegar. Add a little sugar, if desired. - Mrs. E. D. Kelly, Winnetka, 111.

Variation I

Let the tender leaves of the cress stand in cold water to make them crisp, and then wipe dry. Sprinkle a teaspoon of parsley and olives, chopped fine. Add a few slices of sour apples and pour over it French dressing, which is made of 1/2 teaspoon of salt, 1/4 teaspoon of pepper, mixed with 3 tablespoons of oil and 1 tablespoon of vinegar, stirred in slowly. Garnish with a hard-boiled egg, chopped fine, and scattered over it. - Mrs. C. J. Jeffries, Winnetka, 111.

Watercress And Walnut Salad

Crack 30 walnuts and remove their meats as nearly as possible in unbroken halves. Squeeze over them the juice of 1 large or 2 small lemons, and leave them for several hrs., or a day, if convenient. Just before dinner pick over, in a cool place, 1 full pt. of watercress, wash it carefully and drain it on a napkin. At the last moment drench the cress with French dressing, spread the nuts over it, give them also a generous sprinkling of the dressing, and serve. - Mrs. Roger Rawlings, Chicago Heights, 111.