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MINT (Mentha spicata); also called spearmint; native to Europe and
Asia; was used by ancient Assyrians in rituals to the Fire-God;
mentioned in New Testament; named by Greeks after mythical character
Minthe; is the dried leaf of spearmint plant; available as flakes or
in extract form; has an aromatic, sweet flavor with cool aftertaste.

USES...Use in punches, tea, sauces for desserts, sauces for lamb, mint
jelly, syrups, fruit compotes, fruit soup, split pea soup, devil's
food cake, frostings, ice cream and shervet, chocolate desserts,
custards, candies, hot chocolate, vegetables, lamb stew and on lamb
roast. SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES MINT FLAKES 1/4 -
1/2 tsp, crushed, in chocolate pudding mix, or recipe using about 2
cups of milk. 1/4 - 1 tsp, crushed, in 2 layer white cake recipe, or
mix. 1/2 - 1-1/2 tsp, crushed, in 2 layer chocolate cake recipe or
mix. 1/4 - 1 tsp, crushed, in 2 cups peas 1/4 tsp in lamb stew (1 -
1-1/2 lb meat) 1/4 - 1 tsp in 3 to 4 cups fruit 1/2 tsp in 1 quart
tea or fruit beverages.

Submitted By EARL SHELSBY On 11-03-94

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