Mint Sauce

Ingredients

• one-fourth of a bunch of finely chopped mint leaves
• one-half cup of water
• one-half cup of broth
• four tablespoons vinegar
• one tablespoon of sugar

Method

1. 1

   Moisten mint leaves with water and broth, add vinegar and sugar, stir well, and serve in a sauce bowl.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 76. The excerpt below is the record exactly as published.

MINT SAUCEH—Take one-fourth of a bunch of finely chopped — | mint leaves, moisten with one-half cup of water and one-half tS cup of broth, add four tablespoons vinegar, one tablespoon of ei ; rae and one-half ounce of sugar, stir well and serve in sauce owl. SPICE SAUCHE—Set on fire three-fourths pint sviiter! one cup sugar; boil 20 minutes, remove from fire and add one teaspoon- 1 each extract cloves and ginger. — TOMATO SAUCE—Take contents of 10-cent can " soudontee ‘tomato soup, heat in saucepan, pour overa breaded veal steak or a porterhouse steak, just before serving, and you have a most appetizing and economical dish. It is also good REEVE ith fried pork chops. SULTANA SAUCH—Pick the stems from one-fourth cup of ultana raisins, add one cup of boiling water and let simmer. one-half hour, adding water if needed; then add one-half UP, at of sugar, and let boil to sirup; flavor to taste. eer: WHITE SAUCH—To one tablespoon of melted butter” ada: three level teaspoons of cornstarch. Add: two cups milk, salt, pepper to taste and a little chopped parsley. Simmer until it ckens. Vegetables — [As a number of well known cooking experts class Ms abe 4 spaghetti and rice among vegetable dishes, these paler. of Fs food will be found classified under this head.] me BAKED BEANS WITHOUT PORK—When put on to poil dd a little soda. Boil until done. Pour in baking dish, pepper butter, and bake a good brown. They’re nice. - ~ BAKED PuANS—One pint of dried white beans; pick over and soal over night in plenty of water; pour off water in the or ung. put on to boil in enough water to cover them, with “if a teaspoonful of bicarbonate of soda added. Boil 10 min- ves, pour off the water, wash three times in cold water, put 1 to boil- with a half pound of salt pork. Boil 30 minutes, da a half teaspoonful of ground mustard and a tablespoonful bf sugar; put in the baking pan or crock and bake in a slow oven an hour or longer. Bake the pork on top of the © ‘beans; don’t stir-themanddon’ let them get too. dary. Wher aa ‘on toast or with tomato sauce. - BEANS (New)—Break off ends of pods, when youhe a: A ‘tender, put beans into boiling water a few minutes, then put to ry. These can be used before the beans come in. spring by oaking in warm water over night, boiling. until tender ; seas: ith butter and cream, salt and pepper to suit taste. - BETS (Bresh)--Cook: eentior: slice, salt, paptek anes a little sugar and butter over them ; set in the oven 15 utes. ‘ You will never fix with vinegar after ae this ; > are fine. ti BEET CHOWDER—One quart chopped cooked ‘peets, 0 - quart chopped raw cabbage, one cup ground horseradish, tw cups sugar, one tablespoon salt, one teaspoon blac _ beppe _ Cover with vinegar and cook well. ‘ BEET GREENS—Boil the leaves and stems and season wi salt; vinegar, butter and pepper. — CABBAGE (Baked)—Select firm head of white ‘cabbage a quarter, rinse, boil 15 minutes, pour off water, put on more hot — ~ water, boil until tender, drain, let cabbage get cold, then chop — - fine, add salt and pepper, butter (tablespoon) ; beat egg well, a add milk (one cup), mix all together, bake in a MOSCA: oven 7 . until a nice brown. Pei CABBAGE (Creamed)—Cut fine a ike need of cobba se. season with salt and pepper, cover with water and cook until tender; when cabbage is tender and water is all cooked away add the following dressing: One egg, one tablespoon flour, one tablespoon sugar

Cook this with the app: pantry check, scaling, and the assistant.