Mainly About Mint.

Kaipara and Waitemata Echo, 23 October 1914, Page 2

Mainly About Mint.

Mint sauce, properly proportioned, is as follows : 1 tablespoonful finely'Xhopped mint leaves, 1 dessertspoonful castor sugar, 1 gill vinegar. An excellent tip is to add a little boiling water to the mint and sugar first, let it stand. This brings •put the real mint flavour. \ :a:n excellent ''djpiiik to take 4ai betweQia^i-gaines;- '-•iis 7'ni-adeL by inuing i gallon of (a) with the sathe quantity of strong lemonade, honiemade. (a) -\\h. loaf sugar, ditto whole ginger, and citric acid. Afld these ;tpi ]2 quarts of boiling wat^r, and when, cold add the lemonade aiicl a r;g6dd handful of mint sjjrigs, ■bruised, and previously soaked .for 10 minutes in hot water or sherry. 'This' is; a 'safe au d cooling suiif]ner dri.nk^^ _ \-\ Mint medicine is made by steeping mint.; ileaves in pure alcohol (6btainable from a chemist) for : :48 hours. Remove and bottle the.-ili-.quid... ; .,A,few flrops in hot wa-ter is. excellent, for indigestion. : Sbre;;thi'oats—the summer variety rr-are^ t relieved like magic if bound with criished camphor and mint leaves.; ;