Evening Republican, Volume 20, Number 262, Rensselaer, Jasper County, 1 November 1916 — Mint Sauce. [ARTICLE]

Mint Sauce.

Chop two tAblesipoonfuls of mint fine and-heat In about half a cupful of white or cider vinegar. Keep covered while heating, but do not let the vinegar boil. Add one tablespponful of sugar and strain into a sauceboat. Put a, few fresh, small leaves into the sauce and pass this after the lamb is served.