Required: Two tablespoonfuls of finely chopped mint. Two tablespoonfuls of castor sugar. Quarter of a pint of good vinegar. A pinch of salt.

Wash and dry the mint, strip the leaves from the stalks, and chop them very finely. Put the salt and sugar in a tureen with the vinegar.

If the latter is very sour use less, making up to the required quantity with water.

When the sugar is quite dissolved, stir in the mint, and let it stand for half an hour.