Mint Sauce.—Take the tops of some young mint, washing and drying them carefully in a clean cloth, and mince them as finely as possible, being careful not to squeeze or crush them, or the flavour will be lost; put them at once into the tureen with two tablespoonfuls of caster sugar to every three tablespoonfuls of minced mint; stir them well together. Add to this quantity five tablespoonfuls of best