Double Cressed Salad Fast and Fancy Cookery.
Name:	Double Cressed Salad
Description:	Comments from John Philips Cranwell: When I was a small boy living in a small town in Pennsylvania, there was a small religious sect there which believed in total immersion —its members presumably had other tenets too. For baptismal purposes they used an old mill pond where grew the town's supply of water cress. I never eat water cress today without thinking how much better it used to taste. Unfortunately that source of supply is no longer available, and you will have to be content with what you grow yourself or can buy at the greengrocer's. Unfortunately, too, you cannot make this salad all year round because its special goodness requires the inclusion of land cress, which is seasonal. This salad is most meritorious after steak.
Ingredients:	1 BUNCH WATER CRESS 1 BUNCH LAND CRESS 1 SMALL TURNIP 1 MEDIUM CARROT 2 SPRING ONIONS
Directions:	Remove the thick stems, wash the cress well, and dry in a towel. Cut the turnip into dice, and the carrot and onions into short thin slices. Arrange the cress in the bottom of a salad bowl. Add the other ingredients. Serve with French Dressing or Mustard Dressing.
Created By:	John Philips Cranwell

French Dressing Fast and Fancy Cookery.
Name:	French Dressing
Description:	For all green salads and most others, French Dressing is basic. It consists of olive oil, vinegar, salt, and pepper; nothing more, nothing less. You may add things to it—mustard, cheese, various herbs, or even bacon, and have an excellent combination for salads, but you will not have French Dressing. The dressing will keep almost indefinitely, but should not be stored in the refrigerator. Oddly enough the ingredients combine better if mixed in a small bowl or cup embedded in ice. Any type of vinegar—wine, malt, or cider-may be used, but red wine vinegar is to be preferred.
Ingredients:	1/2 CUP RED WINE VINEGAR 1 1/2 CUPS OLIVE OIL 1 TEASPOON SALT 1/2 TEASPOON PEPPER
Directions:	Combine the ingredients in a small bowl or bottle, stir well with a fork or shake vigorously, depending on the container. Repeat the stir¬ring or shaking process immediately before using.
Created By:	John Philips Cranwell

Mustard Dressing Fast and Fancy Cookery.
Name:	Mustard Dressing
Description:	With a very bland salad, such as Mixed Green Salad, or one made with Belgian endive alone, something with a little more "bite" than the classic French dressing may be useful occasionally. This Mustard Dressing is not too strong and enjoys wide popularity. It should be made just before use, and in sufficient quantity for that time and that salad only.
Ingredients:	1 TEASPOON DRY MUSTARD 1 TABLESPOON RED WINE VINEGAR 3 TABLESPOONS OLIVE OIL 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER
Directions:	Place the mustard in a cup or a small bowl. Add the vinegar and stir into a smooth paste with a fork. Add the oil, salt, and pepper. Put an ice cube into the mixture, and stir hard until the ingredients are well blended. Discard the ice cube, and pour the dressing over the salad.
Created By:	John Philips Cranwell

Happy Quilting!

Penny Halgren

TheQuiltingCoach