Mint Sauce
Dissolve one tablespoon of powdered sugar in one-half cup of vinegar. Pour this over one-fourth cup of finely chopped mint leaves and stand for one-half hour on back of stove to infuse. If vinegar is very strong, dilute with water.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Dissolve one tablespoon of powdered sugar in one-half cup of vinegar. Pour this over one-fourth cup of finely chopped mint leaves and stand for one-half hour on back of stove to infuse. If vinegar is very strong, dilute with water.