Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-08
UTILIZING ROSE LEAVES
IF You Have Bushes You
Can Have Pillows.
SYRUPS AND FLAV0RS
RECIPES FOR MAKING CANDY
CoLoRINGs.
June Days Are the Ones in Which to
Make Your Har-
SYRUPS AND FLAV0RS

Written for The Evening Star.
With the blooming of roses the woman
who keeps abreast of the times is on the
alert to gather in every leaf Of the fragrant
harvest. From time immemorial the orr
entails have utilized roses for their choicest
sweets and CONNECTIONS and for their per-
fumes and favors. Our great grand
mothers were adopts in the preparation OF
rose favors and pot pourrfs, but the mod
ern woman has been slow in awakening to
their possibilities.
The rose pillow is now esteemed the acme
of daintiness for the new babys carriage or
the brides outfit.
To collect sufficient supply, make sys-
tematic tour of the garden each morning
while the dew is still on, provided with bas-
ket and shears. Select the roses whose
petals are ready to fall, shake into the
basket, snip off the denuded 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 fagoted to-
gether. through which white or rose-col-
ored ribbon may be run. These wash beau
tifully. If something more elaborate is de-
sirable, a boiling cloth cover, embroidered
or hand painted with roses, is dainty and
effective.
For rose syrup collect fresh petals each
morning and spread on tray to dry. When
enough have been collected for tumbler
of preserve, put in a fresh granite or porce-
lain kettle with just enough water to cover
and simmer until tender. Add sugar in
the proportion of a pound to each pint of
the leaves and water and cook to rich
syrup. The Turkish women frequently use
to ,1aa ofc hnlf nf
the honey equaling pound of sugar
This syrup gives a delicious flavor to
pudding sauce or mince meat. or 1t may
be utilized as a sweet at a Turkish tea.
Pour in glasses and seal.
To secure rose flavoring, fill a wide
mouthed bottle with fresh petals. packing
them down as tight possible Then pour
over them enough pure alcohol to sub
merge.
Richer and stronger is rose brandy. Fill
glass jar with fragrant petals and cover
with French Brandy. Next day pour off
the brandy take out the leaves and re-
Do this several times, until the brandy is
strongly impregnated. Then strain and
bottle tightly. Keep the can covered dur
ing the distillation process.
The petals of the yellow rose infused in
boiling water furnish a delicate dye, which
is attractive with old-fashioned rose des-
serts and for homemade candy.
To make candied rose leaves, gather
fresh iedVeS ana Spledu tnen on an IN
verified sieve or oiled paper in the open
air until slightly dry, but not crisp. Make
a syrup, using half pint of water and
half pound of graduated sugar, and boil
until it spins thread. Dip each rose leaf
in this syrup using hat pin 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 to color, and a few drops
of water to thin. Dip the leaves in this one
by one, sprinkle with crystallized sugar
and return to the oiled paper to harden.