The following receipt may be new, and 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 stew-pan until well heated. Add a little vinegar first before 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 covering for a boiled fowl. There should be more of the cress considerably than of the pars-lev, as the flavour is much milder.