PRESERVED ROSE LEAVES.
Put a layer of rose leaves in a jar and sprinkle sugar over them, add layers sprinkled with sugar as the leaves are gathered until the jar is full. They will turn dark brown and will keep for two or three years. Used in small quantities they add a delightful flavor to fruit cake and mince pies.
Mrs. Rollins.
SACHET POWDERS.
In making sachet powders one general direction must be borne in mind—each ingredient must be powdered before mixing. Potpourri should be made before the season of outdoor flowers passes. Pluck the most fragrant flowers in your garden, passing by all withered blossoms. Pick the flowers apart, placing the petals on plates and setting them where the sun can shine upon them. Let the petals thus continue to dry in the sun for several days. Each flower may be made into potpourri by itself, or the different flowers may be mixed in any variety and proportion that pleases the maker. Flowers which have little or no scent should be left out. When the leaves are well dried sprinkle them with table salt. Do not omit this, as it is important. The right proportion is about two ounces of the salt to each pound of leaves. If also two ounces of powdered orris root is added and well mixed in with the dried petals the fragrance and permanence are improved. Now the potpourri is ready to put in the jars that are sold for that purpose.
H. J. Hancock.
VIOLET MARMALADE.
Crush three pounds of violets to a pulp; in the meantime boil four pounds of sugar, take out some, blow through it, and if little flakes of sugar fly from it, it is done. Add the flowers, stir them together; add two pounds of apple marmalade, and when it has boiled up a few times, put the marmalade into jars.
The Cook's Own Book.
GARLIC BUTTER SAUCE.