Hints From a Reader
Dear Aunt Daisy, I saw in your Page in The Listener how some one was asking how to keep mint for winter use. If she wants mint for making mint sauce, she may boil the vinegar before putting in the mint. I always do that, and thereby have mint sauce all through the winter. For the person who asked some time ago what to do with jam that had gone
sugary, or too hard from keeping, all that is necessary is to put the jars in the oven, and when warm, pour in hot water, preferably boiled, and stir well till it is of the required consistency, I have gleaned some very useful hints from your Page, "and hope you will insert the above hints.
F.
L.
(Invercargill):
Thank you very much. Another excellent way is to boil together for five minutes the vinegar and sugar,-in the proportions of one pound of brown sugar to one pint of vinegar. Then add the minced or chopped mint, bottle, and tie down.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19420313.2.48.3.2
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New Zealand Listener, Volume 6, Issue 142, 13 March 1942, Page 23
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174Hints From a Reader New Zealand Listener, Volume 6, Issue 142, 13 March 1942, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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