MINT BUTTER
Here is an idea for a sandwich filling or mixture for spreading savoury biscuits. Put one cupful each of mint leaves and parsley tops into boiling water, and let simmer for five minutes. Drain and press the moisture out, chop the leaves finely, and pound to a pulp. To every four tablespoons of pulp allow one tablespoon raw onion juice and two tablespoons butter. Work to a cream, add a pinch of salt and cayenne pepper. Use when cold.
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Bibliographic details
New Zealand Herald, Volume LXXI, Issue 21716, 3 February 1934, Page 7 (Supplement)
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81MINT BUTTER New Zealand Herald, Volume LXXI, Issue 21716, 3 February 1934, Page 7 (Supplement)
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