Mint Sauce

Put into a sauce-boat half a glassful of good vinegar, a strong pinch of powdered sugar, a little cayenne pepper, and two heavy pinches of finely chopped fresh mint leaves; let them infuse for half an hour.

Another way.-Mix in a saucepan one gill of good vinegar with the same quantity of water; add to it two spoonfuls of powdered or brown sugar; boil it up once, and then set it away to get cold; put in some finely shredded fresh mint leaves.