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AMERICAN HOMES AND GARDENS 



August, 19 10 



Fig. 1 — Laying out the flowers to dry. 

 from a spoon. 



Fig. 2 — Powdering a rose with fine sugar. Fig. 3 — 1 rying the spun sugar to see if it will form a thread 

 If it does it will be ready for dipping in the flowers as soon as it is cooled. 



Flowers as Dessert 



By Monica Bastin 



jDIBLE bouquets form a decoration for the 

 table which Is both pretty and original. 

 Though crystallzed violets and other small 

 flowers are often used on bonbons and 

 cakes It Is something of a novelty to see 

 them taking a place In the actual orna- 

 mentation of the dinner cloth. At a recent 

 exhibition, however, blooms of all kinds were shown treated 

 In this way and arranged with charming effect. Any flowers 

 which are good to eat can be crystallzed. The process 

 Is a very simple one and can be carried out by any person 

 wishing to try the experiment. Violets and roses, dainty 

 In appearance and delicious in flavor, will probably be "par 

 excellence" the favorite flowers. With those of the 

 sweeter smelling varieties, the scent seems to become In 

 some measure crystallzed Into taste. The result Is a most 

 elegant bonbon, quite as nice to eat as many more elaborate 

 dessert sweetmeats, especially If they are used while they 

 are fresh. Great care and some practice will be necessary 

 before success Is achieved. The flowers must be freshly 

 gathered, but as It Is Important that they should be dry, It 

 is a good plan to spread them on trays In a warm room or 

 on a shelf In the sun for a short time before using. They 

 must not be left long enough to become withered or limp, 

 but as the crystallzing will probably take place In cool 

 weather this will not happen very quickly. If possible It 

 Is best to choose a dry clear day, as the flowers are very 

 soon affected by atmosphere, and will not harden unless the 

 air Is quite free from dampness. 



A small quantity of Isinglass, or about a teaspoonful to 

 half a tea cup of hot water, some of the finest powdered 

 sugar (crystallzed, not that which Is used for Icing), and 

 some lump sugar are the materials required. In a few words 

 the actual process can be given. The flowers are dipped In 

 water In which a little Isinglass has been dissolved, and then 



Into spun sugar. Finally they are powdered with the dry 

 sugar and set to dry. If the lump sugar Is boiled In pro- 

 portions of a quarter of a pound of sugar to half pint of 

 water till It forms a thread from a cold spoon It will be- 

 come what is called spun sugar. Make this while the 

 flowers are drying and at the same time dissolve a little 

 Isinglass In some boiling water. Allow both solutions to 

 cool, but not to thicken. If the stalks of the flowers are 

 long, and the entire spray, leaves and all are required to 

 be crystallzed, the liquids should be poured Into pie dishes 

 of the most convenient size, and they should nearly fill 

 them. The flowers should be dipped Into the Isinglass 

 water, one by one, and then held head downwards for a 

 moment so that It may run off them again. Then they 

 should be put Into the spun sugar and drained thoroughly. 

 Next with a perforated sugar sifter, the whole of the stalk 

 and petals are carefully covered with the powdered sugar. 

 The petals require the most careful treatment. The flowers 

 should be held just below the head with the fingers of the 

 left hand, while In the right, a small camels hair brush or 

 a pair of minute tweezers Is useful for separating any of the 

 petals which may have caught together with the syrup. 

 There must be ready at hand some oiled or slightly but- 

 tered sheets of white paper. On these the flowers can be 

 lightly laid as they are done. In readiness for drying. 

 This Is almost the most critical part of the process. A 

 perfectly even heat Is necessary and they must on no ac- 

 count be put In the oven or near a very hot fire, or indeed 

 anywhere that there Is likely to be steam. They will take 

 some hours to dry, probably over a whole night. If they 

 are Inclined to remain a little wet on the under side, they 

 can be very carefully turned as soon as they are dry on the 

 top, and powdered with sugar again. Roses and heavy- 

 headed flowers are better placed at first In an upright vase 

 with a high narrow neck. Then as soon as the flowers are 



+ 5 6 



Fig. 4 — Violets arranged on dainty trays and tied with mauve ribbon. Fig. 5 — A vase of crystallzed roses. Fig. 6 — The flowers do not keep 



well. The only way to make them last a little while is to pack them in an airtight tin. 



