MINT SAUCE

Shred a bunch of mint fine, and then place in a saucepan and add Three-quarters cup of water, One-quarter cup of sugar. Bring to a boil and cook slowly for ten minutes. Add one-half cupful of white wine vinegar and remove from the fire. Let stand for one-half hour and then strain. Leftover portions may be bottled and the bottles stored in a cool place for future use.


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