Mattre D'hotel Butter

Ingredients

• 3 ounce butter
• 1 pint boiling water
• 3 quarts grapes fully grown but still perfectly green
• 3 pints boiling water
• 3 sprigs of freshly bruised spearmint
• 1 salt- spoon salt
• 1 small cup sugar

Directions

1. Mix on a cold soup plate, 3 ounce butter, \ teaspoon chopped parsley, \ teaspoon chopped chervil, h teaspoon lemon juice, 1 salt- spoon salt and h saltspoon pepper. Keep in a cool place till wanted.

2. MINT JELLY, NO. 1.

3. Mrs. Frank Connell.

4. Tear (> large stalks of mint, pour over them 1 pint boiling water, and let stand on the back of the stove for 15 minutes. Strain, extracting all the juice, and return to the stove adding IJ envelopes of powdered gelatin, 1 small cup sugar, and the juice of a lemon. Strain and mould.

5. SAUCES FOR MEATS, FISH AND VEGETABLES. lO'S MINT JELLY, NO. 2.

6. Mrs. Frank Connell.

7. Wash 3 quarts grapes fully grown but still perfectly green. Put tbcm over the fire with 3 pints boiling water and cook 15 minutes, breaking and mashing with a wooden spoon. Turn into a jelly bag and strain. Measure the juice and return to the kettle with 3 sprigs of freshly bruised spearmint. Cook 20 minutes, skim, remove mint, and for each cup of juice, add a scant cup of hot sugar. Stir until it boils up, and turn into glasses. A little green vegetable coloring should be added, or a few drops of extract of mint.

8. Apples may be used instead of the grapes, witli a little lemon juice.

Nutrition, whole recipe (rough)

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.