Mint (Menthe).—This herb is used both fresh and dry in cookery, the kind preferred for culinary purposes being the spear mint. A spray of mint is put with young green peas when they are to be boiled, and also by some people with new potatoes; but, as a rule, fresh mint is chiefly used for mint sauce made thus: Chop enough fresh and well washed mint to fill a quarter of a pint measure, then mix with it a gill of good vinegar, half a gill of cold water, and 1½oz. of caster sugar, let it stand for a little, then serve with roast lamb, etc. The success of this sauce depends on the fineness with which the mint is minced, and the allowing it to stand for at least two hours before using it.