New-York tribune., 1908-06-03
SERVING FRESH MINT.
Modern Ways with the Fragrant Plant Not
Used by Oldtime Cooks

mint leaves in several delightful ways of which
her grandmother knew nothing in jelies and vari-
Gus other confections. The oldtime cook used
this fragrant bit of green chiefly in sauces tor
lamb and mutton. Though this sauce was delfc-
ious when properly made, the favor OF the hero
was too often lost when combined with the coarse
vinegar that vas used. But the up-to-date cook
uses lemon instead Of vinegar and turns her
sauce into a beautiful green Jelly. The delicate
acid of the lemon brings out the delightful flavor
| aud fragrance of the mint, instead of partially
drowning them did the oldtime vinegar.
4 good rule that has been thoroughly tested is
the following Take bunch of fresh green
mint one cup of boiling water, tablespoonful of
sranulated gelatine, half cup OF cold water the
juice of d lemon. half cup OF sugar and little
green Coorng matter. Wash the mint and wipe
it dry; pick off the leaves and let them steep IN
the boiling water fer few minutes Soak the
eelatine in the cold water for two three min
utes and then add the lemon juice and sugar
Pour this the boiling hot mint; stir it until
the geatine is thoroughly dissolved; then STRAIN
through thin muslin bag Add the green color
ing-enough to give attractive tint. Pour the
ieIly into the mould and set it IN the ice box to
harden. Do not use dried mint for this jelly. but
the fresh green plant that grows near almost
every brookside. The dried mint VIII lmpart an
herbv flavor. 1t is necessary in order to have a
perfect jelly to the coloring matter. With
out it the Jelly has the unattractive color OF tea
A dainty spray OF mint may be moulded IN the
Jelly or a circle Of tiny spia avs may garnlsh the
exterior Some. however consider 1t just as pretty
without decoration
Another form Of mint Jelly is the following, rec
commended by well known cook 1t calls for two
tablespoonfuls Of Spanish sauce, good sized tea :
spoonful of gelatine, Tablespoonful OF asPic ana
one Of thick mint sauce. Though this jelly IS
probably richer in flavor than the other, 1t can
hardly q attractive TO look at
For a good simple way of making od-fashloned
mint sauce use large tablespoonful or choppeo
mint three -fourths of a cup Of vinegar ana TWO
tablespoonfuls Of sugar. Mix the three together
and let them stand an hour: then serve Delmon-
ioo,s r,le for mint sauce differs from any other
rule II calls for one-Quart7r of a bunch OF hnely
minced mint leaves. half a cupful of water. hair
4 cupful of broth Consomne. four tanlespoon-
f1ls Of vinegar a tablespoonful Of salt and naf
an ounce of sugar. Mix together and serve in
sauce bowl.
There are many other ways Of using this
piouant favor. One well known writer on cook
.rv uses It to redeem havorless apple jelly TO bs
served with roast goose or pork Unless apples OF
fno favor are used apple jelly IS tasteiess, out
- takes on foreign favors very nicely. For a
telly Of this kind unripe. green apples just
before adding the sugar STIR in, to every chptui
Of Juice tablespoonful Of mint Juce' prepared
in the following way: Wash cupful Of mint
leaves add a cupful Of hot water and let
both steep together for an hour Then lay
niece of cheesecloth bowl pour the MKT
urc into it and squeeze as much as you can
through the cloth.
:, the ssme vav that fruits and nuts arc and
they make 4 delightful confectton
Mint vinegar is another way OF using nlh'
leaves DR. Kitchener's way Of preparing it is IS
t,1rov.s. c,rv and pound half ounce Of green
mint nour over il quart of the best vinegar
s-5 let II steep days. shaking It well ever!
dry. welcome substitute early IN spring
before the fresh green herb can be obtained or
zbep the latter Is difficult ~ obtain It may be
need in mint sauce, salads in any way desired
In driving the mint do not let II stand fi hro"il'
hut only until the leaves are free from moisture
A popular magazine time published the
foouins recipe for mint sherbet which reads as
though it would taste good Wash and dry thor
o,IghIv 4 bunch of mint. Strip the leaves from the
stalks and pound them TO pulp. Add the Juice
Of t7,, lemons cover and fifteen minutes.
In the mean time put two cupfuls OF granulsted
sugar and one cupfui Of water over the fire. Stir
until the sugar is dissolved then boil till the syrup
spins short thread: take from the fire, add the
mint and lemon juice and one-half cupfui ot
strained orange Juice When cold strain and freeze,
adding. when half troZen' one '@pespooIliul VI
creme de mentle'
Mint julep the refreshing old-fashoned Southern
drink has been superseded. 1t is said, by cheap
;ueps which cannot compare with it and have
ruined the reputation of this once famous drink
For a real Georgia mint julep a good cook book
gives the following: Pat dozen young sprigs OF
mint into a large glass; add te6spoonful OF pow
dered sugar dissolved In small quantity OF
water: theE three-fourths of a winegassful of
c,pnac and three-fourths of winegassful of
neaeh brandy. Fill up with shaved ice. Stir with
ont crushing the mint
Mint tea" once used to some extent in
sickness It was considered good for allaying
pausea Put the herbs into pitcher; pour boil
inc water over them and cover the pitcher. Set
II near the fire untn sufficiently strong
Occasionally a bit OF minced mint is used in
,navonnaise sandwich filling.
An East Indian way of serving green peas IS
18th mint leaves according TO the following rule:
put the peas into 5ar with a small quantity
.. h,ttar pepper salt. pinch Of sugar and some
,-o,,np mint leaves Cover the jar and set II in a
,ancena~ Of water Let tho peas cook till tender.