ROSE PETAL PRESERVES.

New Zealand Herald, Volume LXIII, Issue 19221, 9 January 1926, Page 6 (Supplement)

ROSE PETAL PRESERVES.

Gather the petals of fresh red or pink roses. Add an equal weight of sugar and enough rose-water or water to dissolve. Set in the sun under glass until the sugar is well melted, then cook it for twenty minutes over a slow fire, stirring well. Pour into little jars and cork tightly.

Another way to make the rose preserve : Put the rose petals into a porce-lain-lined pan with just enough water to cover them, cover and cook slowly until tender, then add the sugar and boil gently until a syrup is formed. These petals make attractive decorations for icings and candies, and they are also a delightful addition to cake batter, puddings, sauces and mincemeat.

When making fruit cake put a tablespoon of rose preserve in the batter. This gives an unusually fine flavour to the cake.

A little of it mixed with water gives a refreshing beverage for invalids. Rose Salad. —This salad originated in the household of the Sultan of Turkey, and is delicious and a novelty in the way of salads.

Pour in a mortar tho leaves of four large red roses and six almonds. Heat but do not boil a cup of strained honey. Add the rose leaves and rub them through a fine sieve. Then take twelve ripe figs, or those conserved in glass, and arrange them in a mould on a glass dish. Pour over the figs a little rose-leaf syrup. Place candied rose leaves over tho mould and around tho base, ornamenting the outer rim and around the base with fresh roses and their leaves. Rose Crabapple Jelly.—To impart a most delicious flavour to crabapple or any kind of apple jelly, use one tablespoon of rosewater to the jelly just before pouring the jelly into glasses.

Rose-leaf Preserves.—Rose-leaf preserve is one of the rare delicacies not very well known in this country, but in Greece, Turkey and the Balkan States, it has become noted, where roses are abundant.

Cut roses of the fragrant kind when in full bloom, pull out the petals and spread on a tray tp dry. Make a syrup with two pounds of loaf sugar and as littlo rosewater as possible. Weigh two pounds of dried rose petals, wash them for a minute with boiling water, then drain and dry and add the petals to the syrup with two tablespoons of orange-flower water; Cook until thick, then pour into glasses or small jars and seal.