The Savannah morning news., 1903-06-07
DAINTY WAYS
OF UTILIZING
ROSE LEAVES.

With the blooming of roses the wom-
an who keeps abreast of the times is
on the alert to gather in every leaf of
the fragrant harvest. From time imme-
mortal the Orientals have utilized roses
for their choicest sweets and confec-
tions, and for their perfumes and fla
vors. Our great grandmothers were
adopts in the preparation of rose fla
vors and pot pourris but the modern
woman has been slow in awakening to
their possibilities.
The rose pillow is now esteemed the
acme of daintiness for the new baby's
carriage or the brides outfit.
To collect a sufficient supply, make a
systematic tour of the garden each
morning while the dew is still on, pro-
vided with basket and shears. Select
the roses whose petals are ready to fall,
shake into the basket, snip off the de-
nuded stem and throw it away. Carry
the fragrant burden to the garnet or
spare room, where papers have been
spread upon the floor, and empty the
petals upon them. Stir and turn every
day until perfectly dry, transferring to
bags when that is accomplished.
When a sufficient amount of petals
has been collected, put in pretty cases
made of fine hemstitched handkerchiefs
faCotted together, through which white
or rose-colored ribbon may be run.
These wash beautifully. If something
more elaborate is desirable, a boiling
cloth cover, embroidered or hand paint
ed with roses, is dainty and effective.
For rose syrup, collect fresh petals
each morning and spread on tray to
dry. When enough have been collect
ed for tumbler of preserve, put in a
fresh granite or porcelain kettle with
lust enough water to cover, and SIM
mer until tender. Add sugar in the
proportion of a pound to each pint of
the leaves and water, and cook to a
rich syrup. The Turkish women fire.
guently use honey in place of sugar,
one-half pound of the honey equalling
pound of sugar.
This syrup gives a delicious flavor to
pudding sauce or mince-meat, or it
may be utilized as a sweet at Turkish
tea. Pour in glasses and seal.
To secure rose fiavor1ng, fill wide
mouthed bottle with fresh petals, pack
ing them down as tight as possible.
Then pour over them enough pure al
cohol to submerge.
Richer and stronger is rose brandy.
Fill a glass jar with fragrant petals,
and cover with French brandy. Next
day pour off the brandy, take out the
leaves and replace with fresh ones.
Return the brandy. Do this several
times, until the brandy is strongly i'm
pregnated. Then strain and bottle
tightly. Keep the can covered during
the distillation process.
The petals of the yellow rose infused
in boiling water furnish a delicate dye.
which is attractive with old-fashioned
rose desserts and for homemade
candy.
To make candied rose leaves, gather
fresh leaves and spread them on an in
verted sieve or oiled paper in the open
air uAil slightly dry, but not crisp.
Make a syrup, using a half pint Of
water and half pound of granulated
sugar. and boil until 1t spins thread.
Dip each rose leaf in this syrup, using
a hatpin or fine wire. Then lay back in
place. After several hours, melt a
half cupful of fondant, add two or
! three drops OF essence of rose, a drop
of cochineal 10 color. and a few drops
of water to thin. Dip the leaves in
this one by one. sprinkle with crystal
ICED sugar. and return 10 the oiled pa
per TO harden.