Wash and dry mint, pick leaves, and chop very fine, add other ingredients, put on back of range, and keep warm for half an hour.
199.—MUSHROOM SAUCE
Wash six mushroom caps, cut in small pieces, and simmer with one teaspoon of butter for ten minutes. Add to recipe for Brown Sauce (see No. 185), or to recipe for White Sauce (see No. 207). If the mushrooms are fresh and tender the stems may be used also.
200.—MUSTARD PICKLE SAUCE
To Drawn Butter (see No. 194) add two tablespoons of mixed mustard pickles chopped.
201.—ORANGE MINT SAUCE
| ¼ cup vinegar | 1 tablespoon sugar |
| 4 cups orange juice | ¼ cup mint leaves chopped |
| ¼ teaspoon orange rind |
Let stand on back of range for half an hour, and serve cold.
202.—SAUCE TARTARE
To one cup Mayonnaise Dressing (see No. 339) add three tablespoons finely chopped mixed pickles and one tablespoon finely chopped parsley.