I
am keeping it simple and mint-flavoured today. The Manchester Guardian of July 4, 1924 contained the following
quite marvelous little collection of recipes for mint.
MINT.
OTHER WAYS OF USING IT.
Many housewives use
mint solely for sauce, and are unfamiliar with the innumerable other attractive
recipes in which mint forms the most important ingredient.
MINT
VINEGAR.
Fill a glass jar with
bruised mint leaves, and cover it with cold vinegar. After a fortnight, strain,
bottle, and securely cork. This vinegar gives a delicious flavour to salad
dressings.
MINT
SALAD.
Cut into dice two young
cucumbers and two oranges.Arrange them on the best leaves of lettuce and
sprinkle over them two dessertspoonfuls of finely chopped mint. Serve with
mayonnaise sauce.
MINT
SANDWICHES.
Mash up a small cream
cheese, adding just a little cream, if possilble, to make it a better
consistency. Season with salt and cayenne pepper, and add one tablespoonful of
minced mint leaves. Spread between slices of brown bread and butter.
MINT
PEAS
When one quart of peas
are cooked in the ordinary way stir in two tablespoonfuls of butter, one
teaspoonful of sugar, a little salt and pepper, and two tablespoonfuls of
chopped mint.
MINT
SHERBET.
Add the juice of two
lemons to the bruised leaves of a bunch of mint. Cover it and leave to stand
for ten minutes. Meanwhile make a syrup of half-pound of sugar and one pint of
water. Add half a cupful of orange juice and lemon juice and mint. When it is
cold, strain. A little should be put into each glass and filled up with water.
MINT
CUP.
This is delicious when
served hot. Heat over the fire some sweet cider, and for each tumblerful add a
slice of lemon, a sprig of mint, and, when very hot, two teaspoonfuls of thick
honey.
MINT
CHUTNEY
Chop up half a pound of
tomatoes, one pound of cooking apples, six small onions, one and a half cupful
of seeded raisins., half cupful of mint leaves, and three small sweet peppers
Heat two teacupfuls of sugar, two teaspoonfuls of dry mustard, and two
teaspoonfuls of salt, and leave to cool. Then add the chopped up ingredients.
Place in perfectly clean jars and cork securely. It is ready for use in then
days.
If
you have still not had enough mint, you will find recipes in previous posts
for:
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