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In recent years mint jelly has been taking the place of the sauce, and perhaps justly, because it can not only be kept indefinitely without deterioration, but because it looks and is more tempting. It may be made by steeping mint leaves in apple jelly or in one of the various kinds of commercial gelatins so popular for making cold fruit puddings. The jelly should be a delicate shade of green.
Germain See suggests as a modification of this regimen, the abundant use of beverage, the addition of gelatins, and at times small doses of potassium iodide in twenty cases he claims constant and relatively prompt results.
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