CRYSTALLISED ROSE PETALS.
The petals should be thoroughly dried first in a very cool oven or in the sun. Make a syrup of loaf sugar, lib. to jjs-pint of cold water. Bring slowly to the boil, and when it is thoroughly galloping take off the fire and allow to cool a little, when the flowers should be dipped into the syrup until coated, taken out and sprinkled with crusted loaf sugar, placed on a fine sieve separately, and dried in a very warm room or hot sun. Violets, as well as rose petals, may be preserved this way.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19310822.2.179.50.28
Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 20958, 22 August 1931, Page 6 (Supplement)
Word Count
98CRYSTALLISED ROSE PETALS. New Zealand Herald, Volume LXVIII, Issue 20958, 22 August 1931, Page 6 (Supplement)
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.