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Mint Jelly

Make either crab apple or green grape jelly, according to previous recipes, adding to the boiling mixture at the last moment several bruised mint leaves. Color with a little green vegetable coloring. If preferred, instead of adding the bruised mint when the jelly is in the glass, place two mint leaves in the top of each glass before pouring on the paraffine. This jelly takes the place of mint sauce and is very delicate.