How To Make Rose Candies

Syrup of Roses

Pick sufficient petals from any of the large sweet roses to make one pound; pour over them a quart of boiling water, cover and let stand over night. Bring to boiling point; turn them in a piece of cheese cloth and wring perfectly dry. Add to this water another pound of fresh rose leaves, let them stand over night, then bring to boiling point, press and wring again. To this add four pounds of loaf sugar and ten grains of cream of tartar, bring slowly to a boil, and boil without stirring until it forms a thin syrup. Bottle for use.

This may be used as flavoring for all kinds of desserts and creams.

Violets may be used in the same way.

Rose Conserves

2 pounds of rose leaves

1 pound of loaf sugar 1/2 pint of water

Pick and look over the rose leaves. Boil the water and sugar with a saltspoonful of cream of tartar until the syrup spins a thread. Add the leaves, take from the fire and stir until the sugar granulates; quickly break apart the conserves and dry on a sieve.

Manipulate violets the same way.