Watercress (Cresson).—This is seldom used here
save in the raw state, and if well washed and nicely
seasoned with oil, vinegar, pepper, and salt, makes
a decidedly praiseworthy salad, alone or mixed with
other salading. But it is also is very good if cooked,
and, in Germany especially, is much liked, both as
a vegetable entremets and as soup.