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Take a cupful of granulated sugar, a cupful of water and boil to the "small thread" degree. Select the desired quantity of rose leaves, leave them, stand in a warm place until slightly dried; then dip the leaves into the hot syrup, using a wire to lift them in and out. After dipping lay the leaves on an inverted sieve, and set aside to cool. While the leaves are cooling melt a small chunk of fondant, color it with two drops of cochineal, flavor it with three drops of essence of rose, and dip the rose leaves when they are cold; then sprinkle a little granulated sugar on each leaf and place on waxed paper to harden.
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