Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-05-19
nv MRS. NJ. A. WILSON

,cocv,toht, 1891. bt Mrs, A. WILSON.
fo"V An RIGHTS rsserpsd)
IN THE garden or in a shady spot in
the meadow is the fragrant mint
.,ouine wild. Mint contains a volatile
.,omatic essential oil. which is pleas
,,s and palatable and mildly stimuat-
-, II is well known that its fra
...nce Is very refreshing. Mint sauce
With lamb, which Ia the delight Of the
,nicure. Is demanded eagerly during
me spring and early summer.
Mint beverages are considered by
Grandma Taylor. who is resident Of
famous county in the Blue Grass
State of Kentucky beverages are
oonsidered a sovereign remedy for many
i,is Her special recipe for mint tea
- famous throughout Kentucky as a
.smndv for nerves IL is delicious and
.nr will enjoy it, even though you do
.ot happen to have case Of nerves.
Mint Tea
Rruise, using the potato masher. suf
6,sent mint leaves to fiji a cup. Place
In A china pitcher and add
Que th;nly sliced lemon,
Tpo pieces Of scraped ginger root,
one quart Of boiling mater.
Cover and let stand 10 q warm place
,nr two hours. Drain of the tea and
eh,ll, To serve. fill a glass half full OF
.rusbed ice and then 61 with the tea.
sw.eten with powdered sugar and add
. slice Of lemon and spray Of fresh
mint leaves.
kentucky Mint Juiep
Place 10 a saucepan
T)rs and one quarter cups Of saDGr,
Ons and one -huIt cups Of Dnter.
poi, for five minutes. Crush one cup
~ mint leaves and place in bowl:
Pour over the leaves the prepared
dpu. Let stand until cool. Now
ulscs In a fruit or punch bowl:
One cup Of stvo,ob berry jsice,
One cup of rAaborb Juice,
Jylce OF one-half dose~ lemons,
Juice Of too oranges,
TAe preparcd p,int strip.
Os quart bottle of carbonated mater
TAree oups of finely crushed zoe.
0ss oup Of chopped mint leaues.
Blend wen and then serve.
.,.. Mint Water Ice
Chop one and ue-hslf cups Of min
leaves and then place in saucepan
and add Two cups Of cold water. Sim
mer slowly for half hour. Add tive
tablespoons Of gelatin which has beer
soaked In a half cup OF cold water for 9
bsK hour. Stir to dissolve and ther
strain. Now place:
Too cups of sagor,
One half cup Of noter.
In a saucepan and boil for Eve min
utss. Pour in a bowl and add:
TIE prepored mint tooter,
Juice of t,po lemons.
Juice OF one orange.
Chill and place in freezer and us'
three parts of ice to one part OF salt
Turn the freezer slowly for FIVE minutes
and then stop for three minutes. Re
neat until the freezer works so hare
that you can hardly turn 1t, then re
move the dasher and add the stiff.
beaten whites of two eggs. Mix wei
and then pack and allow to stand fo
one and one half hours to ripen.
Mint and Ginger sherbet
Prepare as for mint ice and whei
about to remove the dasher add
One. halt CUP of finely chopped can
died ginger.
-Four tablespoons Of pordcred sugar
Repack and allow sherhert to ripen
Mint Mousse
Place one cup OF mint leaves in
saucepan and add:
One cup Of rnter.
One cup Of sugar.
Simmer slowly for fifteen minute
and then strain. Now add two leve
tablespoons Of gelatin which has beeI
soaked in half a cup of cold wate
for half an hour and then strain an,
cool. Just as il begins TO set viii
10 froth and fold In one cup Of whip
ped cream, well sweetened. Pack in
mold and then put in a salt and ic
mixture for two and one half hours
Serve with garnish Of whipped cream
and finely chopped nuts. All mint dishe
can be tinted a very delicate feather
green by using few drops Of gree
vegetable coloring. which can be pur
chased from the grocer.
Mint Sauce
Place in a saucepan:
One. e.haB cup Of finely chopped min
koses,
Ore.haE cup o| phite w'ne r'neoor,
One.h cup of toater,
Three tablespoons Of sugar.
Simmer slowly for fifteen minutes an
then strain. and If you wish to keep
for future use fill into sterilzed bottle
and then place in a pan and fill wit
cold water, Have the water nearly
the neck of the bottle. Bring slowly I
The boiling point and then boil for te
minutes. Remove and cork and the