The Washington herald., 1909-07-29
FLOWER PALATE TICKLERS.
Roses, VioIets, and Orange Blossoms
Served In Many ways.

Roses, ViOIets, and Orange Blossoms
Served In Many Ways.
Prom the New York Tribune
Roses are served in a great variety OF
forms. Preserved rosebuds are made and
highly esteemed by Arabian women. while
IN China the buds are dried and caUdied
for general consumption. as are Jasmine
and violets. We are more familiar with
roseleaf salad. conserves Of roses and
crystallized rose petals. Few. II any, Of
US know that the delicious flavor which
we perceive IN light sauces. ices, creams.
jellies. and the like Is impaired by a
strong infusion Of the delicious fragrant
Provence roses. The chopped rose petals,
from which this extract has been drawn.
are used 10 flavor pies. cakes. buildings.
and mincemeats. while a little rose juice
added TO apple jellies. or, indeed, TO any
thing concocted OF apples. greatly en-
hances their delectable qualities, IN some
persons opinions.
Epicures like a breath Of roses IN the
butter they eat. and this is impaired by
burying the butter in a mixture Of rose
petals and salt Glove pinks, clover,
syrinEia or orange blossoms prove equally
ssrylceable IN yielding both fragrance and
floWery flavor 10 butter The Turks make
q rich conserve of layers OF sugar and
colored rose petals. which they use ef-
fective,y IN desserts and iced drinks, and
also as a decorative top 10 the former.
Whipped cream with rose conserve is a
dish - for Olympus. Violets and syringas
are employed In Ike manner In Turkey
Flowers most commonly used for crys-
talliZing are violets from which the stems
have been removed orange blossoms,
large rose petals. perfect mint leaves.
whole syringia blossoms. single Glove
plEks. and partly opened buds Of single
red roses.
When one wishes TO make very deli
cious orange flower candy OF conserves,
the tiny bitter embryo orange is picked
from the blossoms center Besides the
soothing portions distilled from orange
blossoms. and known as orange flower
va,ei, strip is made by boiling the
flowers with sugar. a little Of this strip
stirred in iced water makes a most re-
freshing summer drink. while orange
flower strip poured over batter cakes
would transform an ascetic into an cpl
cure
Cowslips are not only among edible. but
also drinkable flowers. COwslip wine is
known to fame. and in Devonshire Eng
lish women break of cowslip pips, mix
them with sweetbTier, strawberry leaves.
dill, a few tips Of thyme. honey and
water, and make mead Of this fragrant
mass by boiling and fermenting it with
yeast With salads or cheese English
women often serve sandwiches made Of
finely chopped spearmint spread between
thin slices of buttered bread.
In America floral sandwiches are gen
orally made Of naSturtiums, probably the
most useful edible flower that grows. Its
decorative value is great and its young
leaves, seed pods, and stems, with or
without the flowers, form appetizing
salads. and add greatly 10 the piquancy
OF sauces. gravies. meat Dishes salads
made Of potatoes or herbs. and pickles.
Nasturtium seed pods contribute the
'capers" without which lamb would ap-
pear and taste poorly prepared for the
table. In Europe marigolds are employed
TO flavor soups and broths. while prim-
roses form salads that seem cOncOcted by
the fingers Of spring. so lovely are they
to the eye and so delicate to the taste.
In America, as elsewhere. the dande-
lions which burnish our lawns with gold
in the morning appear as salad upon the
luncheon table and as boiled greens" at
dinner. we nave not yet, however, learned
to eat the flowers Of the Ambition esculen-
tum, which in Brazil are commonly used
| Gs vegetables, nor are we aware that the
delicious flavor Of many meat dishes and
/ croauettes is due TO the fact that the
lard in which they have been fried has
| first been saturated with spicy herbs and
blossoms, such as sweet basil flowers.
! lemon, verbena, dill, mint. tarragon, and
sweet bay leaves.
Aside from the florists and perfumer' s
business one scarcely associates the viO-
] let with so prosaic a matter as trade, yet
| candied violets are product OF CONNER
cial importance. Immense quantities of
the fragrant beauties are grcfn In France,
and all the old and stale blossoms are
sold 10 manufacturers of confectionery,
who make Of them "COnfture Of violets.
In America II appears that newly opened
| blossoms are preferred for this purpose,