CANDIED MINT LEAVES
Wipe
Fresh mint leaves, remove from stems and rub each leaf gently with the finger dipped in
Egg white slightly beaten.
Mix
3 tablespoons granulated sugar with
3 drops oil of spearmint, and sift over each side of the mint leaves.
Lay close together on a cake rack covered with wax paper and leave in a warm but not a hot place until crisp and dry.
Serve in
Tea with
Sliced lemon and
Loaf sugar.