Women, then, are to be talked to of birds, and flowers, and stars, and fed on water-cresses?
"Trifles for the Christmas Holidays" by H. S. Armstrong
Serve hot with imitation water cresses on the side.
"Skiddoo!" by Hugh McHugh
Water cress has a pleasant and highly pungent flavor that makes it valuable as a salad or garniture.
"Vaughan's Vegetable Cook Book (4th edition)" by Anonymous
See, dear Mrs Flanagan, I bought these water-cresses for you.
"Little Pollie" by Gertrude P. Dyer
Fresh water-cresses, hot rolls, and all kinds of don't-you-wish-you-may-get-'ems, waiting.
"Blue Jackets" by George Manville Fenn
I wonder if there are Water-cresses in America, as there are on my tea- table while I write?
"Letters of Edward FitzGerald to Fanny Kemble (1871-1883)" by Edward FitzGerald
It will thrive well when grown with Water-cress.
"The Field and Garden Vegetables of America" by Fearing Burr
An Anglo-Saxon word for water-cresses.
"The Sailor's Word-Book" by William Henry Smyth
He promised me some water-cress, but I couldn't wait for it.
"Virginia of Elk Creek Valley" by Mary Ellen Chase
At Ben, Va., water cress is grown in large quantities during the winter, when it is a valuable market crop.
"The Home Medical Library, Volume V (of VI)" by Various
Pick and wash a quantity of water cresses, and boil them for a few minutes.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
Dispose in a nest of peppergrass, water cress, endive or lettuce heart leaves.
"Fifty-Two Sunday Dinners" by Elizabeth O. Hiller
The best-flavoured water-cress is produced in the pure water of running streams over chalk or gravel soil.
"Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 6" by Various
Put a little water-cress on the plate with the smelts as well as the sauce.
"Gala Day Luncheons" by Caroline Benedict Burrell
Water Cress may be propagated from pieces of the stem, used as cuttings.
"The Practical Garden-Book" by C. E. Hunn
Garnish with lettuce leaves or water-cresses, and hard-boiled eggs.
"The Century Cook Book" by Mary Ronald
Instead of fried potatoes, put some water-cress all around, add a few drops of vinegar, and serve.
"Hand-Book of Practical Cookery for Ladies and Professional Cooks" by Pierre Blot
Water cress, a vegetable closely allied to several other edible cresses, is used in very large quantities in all city restaurants.
"Farm Gardening with Hints on Cheap Manuring" by Anonymous
Why, we'll be all as rich as water-cresses.
"The Island of Gold" by Gordon Stables
She was as content on a draught of water and a bunch of cress as others are on rarest meats and wines.
"Folle-Farine" by Ouida