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Water-Cress and Walnut Salad

Crack walnuts and remove their meats as nearly as possible in unbroken halves. Squeeze over them the juice of one lemon, and leave them for several hours. Just before dinner pick over one full pint of watercress, wash it carefully and drain it on a napkin. At the last moment drench the cress with French dressing, spread the nuts over it, give them also a generous sprinkling of the dressing, and serve.