Evening Republican, Volume 15, Number 119, Rensselaer, Jasper County, 19 May 1911 — Mint Sauce. [ARTICLE]

Mint Sauce.

Mint sauce should always be made an hour or two before It Is used at the table, as then the vinegar receives the full aroma of the mint Dissolve two tablespoonfuls of fine sugar in one tablespoonful of boiling water; add three heaping tablespoonfuls of finely chopped mint. Set sway for half an hour. Drop in one tablespoonful of olive oil and half a cupful of good vinegar.