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Place in a vessel that will preserve the shape of fish, chill and dispose fish on a cold serving platter on a bed of garden cress.

Dry and pound half an ounce of the seed of garden cresses, pour upon it a quart of the best vinegar, and let it steep ten days, shaking it up every day.

Arrange garden cress on a serving-dish; in the centre dispose whites of hard-boiled eggs cut in eighths lengthwise, to resemble the petals of a flower, and sift the yolks into the centre.

Rumpsteak aux Fines Herbes.—Mince equal parts of tarragon, chervil, and garden cress with half a shalot, mix them with a little butter, pepper, and salt, broil the steak and place on it.

Two other small plants were found near the brooks and boggy places, which were eaten as sallad; the one almost like garden cresses, and very fiery, and the other very mild.