MINT JELLY. Here’s a way to have delicious mint sauce in jelly form all the year round. One cupful of White Cottell’s Vinegar, one teaspoonfiil sugar, one cupful chopped up mint. Boil five minutes. Cool, and .mix with tablespoonlul of powdered gelatine. Boltie and tic down. To enhance the llavour use White Cottoll’s pure English malt vinegar.— [Advt,]
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Evening Star, Issue 20612, 11 October 1930, Page 9
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58Page 9 Advertisements Column 2 Evening Star, Issue 20612, 11 October 1930, Page 9
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