Three tablespoonfuls of mint, minced fine; three tablespoon-fuls of granulated sugar ; four tablespoonfuls of vinegar; a little white pepper.

Bruise the mint with the sugar, and pour on the vinegar slowly, stirring until the sugar is well dissolved. Serve cold.

Sorrel Sauce

One cupful of garden sorrel, washed, stemmed, and chopped ; one cupful of boiling water; yolk of an egg, beaten light; two tablespoonfuls of butter; one heaping teaspoonful of browned flour; salt, and a little red pepper.

Melt the butter, stir in the flour, and when they have blended, the sorrel. When this is smoking hot, pour in the boiling water, cook three minutes, season, and add drop by drop the egg, beating the sauce hard all the time. Serve at once. This is very good with roast beef, mutton, or veal.