comfortable smell cheered me up and 

 entirely delighted all my senses." 



Not only for their sweetness were 

 violets grown, but for utility as well, 

 and a salad of "floures of violettes 

 with onions and lettuce" was con- 

 sidered a very choice dainty. They 

 are included with fennel and savory 

 as ingredients for flavouring broths, 

 also to garnish dishes. In an old 

 receipt-book we find directions for a 

 pudding called " mon amy," and the 

 cook is directed to "plant it with 

 flowers of violettes and serve it 

 forth." 



In another ancient cook-book are 

 directions for compounding a dish 

 called " vyolette." It must have been 

 a strange mixture to partake of, for 

 you select " flowrys of vyolet, boyle 

 hem, presse hem, bray hem smal " ; 

 add sweet milk, " floure of rys," sugar, 

 or honey, and colour with violets. 

 46 



