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1. Procure 1 pound of fresh rose petals, cut the white ends off with a pair of scissors and throw them away.
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2. Put the other parts in a basin with 2½ pound of fine white sugar, and work it together with the hands, until the rose petals are reduced to a pulp or paste.
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3. Put this into preserve jars or glass bowls, arrange them on a tray, and put them where the sun is powerful.
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4. When near sunset, put the covers over and take them in.
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5. The next day, uncover the jars and expose the preserve to the sun as before, and continue in this way until the top of the preserve is nicely crystallized. It is a delicate confection, and may be taken at breakfast or used with pastry.
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TIP:
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Violet petals may be done in the same way.
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