ENGLISH WATER-CRESS SALAD
Cut five strips of bacon in dice and then brown nicely in a frying pan. Lift cooked bacon, drain off the fat, leaving only about five tablespoons in the pan. Now place in a cup
One-half teaspoon of mustard,
One-half teaspoon of sugar,
One teaspoon of salt,
One-half teaspoon of paprika,
Four tablespoons of vinegar.
Dissolve and pour into the hot fat, bring to a boil and then add the cooked bacon. Now place the prepared water-cress in a bowl and pour over it the bacon with the prepared dressing. Toss gently to mix and then garnish with hard-boiled eggs (sliced).
Corn salad, cabbage, lettuce, romaine and escarolle salads may be used in place of the water-cress for variety.