Mint Sauce

1 tablespn. chopped spearmint 2 tablespns. lemon juice

1 tablespn. brown sugar 2 tablespns. boiling water

Pour boiling water over mint, add lemon juice and sugar and stir until sugar is dissolved. Do not heat sauce. Proportions of mint, sugar and lemon juice may be varied and water may be omitted.

Currant Mint Sauce

Add chopped mint to melted currant jelly. The addition of particles of thin yellow rind of orange makes a variation.