BOTTLING MINT SAUCE.

Dominion, Volume 2, Issue 414, 25 January 1909, Page 10

BOTTLING MINT SAUCE.

Just now,; while mint is plentiful. • Bays a writer in an\ Australian paper, the following method will prove- useful to all careful housekeepers,''.and ensure :them a. supply: of the tasty, .a'ddition to. hot,.or'. cold lamb all through,.the winter when; mint: is; so scarce. Not.being able to grow mint myself, I obtain a large bunchJroin a friend, put the leaves through the mincing machine',, mix the proper, amount of sugar and vinegar, [place all in a.Masoii jar/ and screw down, arid I have a perfect mint sauce which keeps indefinitely. Putting through the mincing-machine is a capital idea, for net only is it the quickest way, but it minces much finer than by hand, which latter has.to.be done if only a small quantity is prepared. "Wheiever I: can procure a large bunch of mint I always : bottle it at onco, and so have it always at hand, instead of. having to make it every time it is required, which is a consideration in a busy household, and no one would know it from freshly-gathered mint.just prepared. -.. ' ••'. ; While on the subject of; bottling, I would, like to point oiit one more important uso for tho; everlasting kerosene '.tin. I '. 'Cut out one-side, put a handle at each end, and you have a large oblong vessel, which comfortablv ;holde six- quart 'Mason jars fulTof 2 fruit. ff the.-tjri'.'.-isi a''corrugated one it is-an advan-tage;-for you need put nothing in the bottom to prevent.tho jars cracklingj'the corrugations allowing the. water to get underneath. It is less trouble than lighting the copper if you only havo -a. few- bottles to do, and being tin the water quickly boils on tho stove. I have had my tin in use for years, and : find it-invaluable.. ■.'."■