INGREDIENTS

INSTRUCTIONS

These delicate edible confections can be used as decorations on cakes or
simply put out for nibblers on a glass candy plate. Both scent and flavor
are exotic.
Whip 1 egg white until it is frothy but does not stand in peaks. Gather
perfect violets and their leaves; wash them gently and quickly in cold
water and drip dry. When dry, dip each violet or leaf in the egg white and
roll it quickly in granulated sugar to coat evenly, taking care not to get
the sugar on too thick. Lay out on waxed papers to dry, well separated. In
several hours or a day, the blossoms will be quite crisp and can keep for
several months without losing fragrance or flavor. Store in an airtight
tin, layered between waxed paper. Makes dozens.
>From the Pioneer Lady's Country Kitchen by Jane Watson Hopping, 1988
Posted to JEWISH-FOOD digest Volume 98 #026 by Minelle Paloff
<cen17268@centuryinter.net> on Jan 16, 1998

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