Collect a tolerably large quantity of water-cresses. This may be done by children on a holiday, affording them healthful recreation. Lay the cress in strong salt and water, to free it from insects. Pick, and wash nicely, and stew 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. Before serving, add a little vinegar, and put around the dish pieces of toast, or fried bread. The above, made thin, is a good substitute for parsley and butter, as a sauce for boiled fowl.