CRYSTALLIZED COWSLIPSThese make a prized English confection, muchused for ornamenting fancy desserts. The flowers are gathered when infull bloom, washed gently and placed on a screen to dry. When this isaccomplished the stems are cut to within two inches of the head and theflowers are then laid heads down on the tray of the crystallizing tin,pushing the stalks through so the flowers shall be upright. When fullput the tray in the deep tin and fill with the same crystallizing sirup,pouring around the sides and not over the flowers. When dry, arrange inbaskets or use in decorating.Salmon in Tomato Cream Sauce
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