MINT SAUCE
Shred a bunch of mint fine, and then place in a saucepan and add
Three-quarters cup of water,
One-quarter cup of sugar.
Bring to a boil and cook slowly for ten minutes. Add one-half cupful of white wine vinegar and remove from the fire. Let stand for one-half hour and then strain. Leftover portions may be bottled and the bottles stored in a cool place for future use.
ENGLISH MUSTARD SAUCE
Place in a soup plate
One teaspoon of mustard,
One teaspoon of sugar,