PRESERVING MINT.
The usual method of preserving mint is to dry it, but the sauce made in winter time from the dried herb lacks the flavour of that freshly made. The best method is to mince finely the leaves, which may now be gathered in abundance, and to add sufficient fresh vinegar to make a stiff paste, and then bottle with air-tight stoppers. > This will keep for many months. When required for use, sugar and more vinegar are added to taste.
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Bibliographic details
New Zealand Herald, Volume LXIV, Issue 19608, 9 April 1927, Page 6 (Supplement)
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81PRESERVING MINT. New Zealand Herald, Volume LXIV, Issue 19608, 9 April 1927, Page 6 (Supplement)
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