Cresses.
Pick over, wash, and cut into small pieces. Pile in a salad-bowl, and season with vinegar, salt, pepper, and a little sugar, mixing in well.
Spinach with Eggs.
Cut the leaves from the stems, and cook twenty minutes in boiling, salted water. Drain and chop very fine upon a board or chopping-tray. Return to the fire with a good spoonful of butter, a teaspoonful of sugar; salt and pepper to taste. Heat, stirring constantly and beat in the yolks of two hard-boiled eggs, rubbed to a fine powder. When well mixed, turn the spinach into a deep dish and garnish with a chain of sliced whites laid on top.