Salt Lake Telegram | 1920-03-29 | Page 18 | Flowers That Bloom in Spring May be Turned into Candies and Jam

Flowers That Bloom in n Spring Sprin May MayBe MayBe Be Turned Into Candies Jam I Petals of Flowers Add Piquant Piquant Pi Pi- quant Flavor to Delicacies F Famous inous Chef Declares II 1 NEW YORK YORI March 29 Wanted Wanted A bouquet of ot roses or a a. violet corsage for lunch A Roses violets and other flowers can be used as ingredients of ot confections preserves cake salad and x many any other d delectable viands or used as garnish garnish- ln izig ing or adornment of ot many more mor dishes according to Louis Paquet chef chet of ot the Hotel McAlpin He not only prepares pastries ices lees vegetables and other foods to resemble closely orchids and roses violets and lilies but uses real flowers in many dainty ways as food or to flavor cakes confections and other dishes Paquet says these recipes are easily made nade and will prove palatable and in in- in ROSE LEAF PRESERVE Take the leaves of ot twelve fully tully blown roses and place them in one quart of ot fresh wat water r allowing them to soak for half halt an hour Then remove the rose roe leaves saving the water and dry the leaves carefully carefully- To the rose water water- add three pounds of ot sugar and boil boll it to a a. syrup until it will ball then add dd the rose leaves and boil boll again for five minutes ROSE CARAM CARAMEL EL Take two pounds of ot granulated g sugar one pound of at glucose three pints of or milk one q quart art cream one ounce paraffin one ounce fresh ripe rose leaves Soak rose leaves in one pint of milk pUtt for half halt an hour removing them saving saving sawing sav saw ing milk and rose leaves Mix sugar and glucose with the rose milk Stir until this i is dissolved then add the theother theother theother other t two o pints of ot gradually as as' as it bolls boils down Boil Boll until this will come cometo to a soft sott ball stirring c constantly Add the cream cream and the paraffin Add the rose roe leaves and boll boil again for a afew afew few tew minutes mo more adding touch of ot carmine coloring Mix well and pour on on slab Let coot cool and then cut In caramel cubes AMERICAN BEAUTY COUPE Cover er bottom of oe glass dish with a layer of ot vanilla i Ice e cream and half fill fUl with a salad of ot iced strawberries and bar le with the rind of an orange Cover with a thin layer of ot glace finish the top with a little bouQuet bouquet bouquet bou bou- of ot fresh rose leaves VIOLET For this this this' select the violet of ot Parme Parmer ir r violet with large flower Separate leaves from the tho pistils or green part of ot flower cook them in souffle sugar melted sugar afterward put them in steamed pot and keep closed air tight thus holding natural flavor and color of at flowers Quantity of or sugar used de depends depends de- de on quantity of ot violets as the violet leaves must absorb much of the syrup made of the heated sugar and yet will not absorb it all sit Next day heat the pot then spread the leaves on a a. sieve top to dry Place the violet Iolet leaves In dry powdered sugar and candy them b by placing in a warm place top of ot stove for a few hours to crystallize Rose leaves or flowers of or the th orange orangetree orangetree orangetree tree can also be treated in the same way I I i f I I S 'S f t 4 i j Z 4 r I 5 r Paquet converts these blo bio scorns into dainty di dishes