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Cucumber And Cress Salad

(Vaughan’s Vegetable Cook Book)







Pare two cucumbers and cut them into quarters, lengthwise, then into

half-inch pieces. Pick over, wash and drain a pint of fresh cress, and

dry in a cloth. Add the cucumbers; mix and turn into the salad-bowl and

pour over a French dressing, made by mixing together four tablespoonfuls

of olive oil, one-quarter of a teaspoonful of salt, and the same of

white pepper, then dropping in, while stirring quickly, one

tablespoonful of tarragon or plain vinegar, or lemon juice.











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