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CHAPTER X

CRYSTALLIZED FRUITS

Fruits, flowers, and leaves are preserved by means of sugar cooked to the crystal or the soft ball stage. When permeated by syrup they may be kept for a long time. A few recipes are given, and others may be easily formulated with different fruits and petals.

Crystallized Mint Leaves

Wipe fresh mint leaves, remove from stems, and brush each leaf with white of egg, beaten until stiff. Dip in one third cup granulated sugar flavored with five drops oil of spearmint. Place closely together on a cake rack covered with wax paper, and let stand in a slow oven until dry. If the leaves are not thoroughly coated, the process may be repeated.

Crystallized Rose Petals

Remove fresh rose petals from stem, coat each one with white of egg slightly beaten, dip in

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