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Rose Leaf Cakes

1 cupful rose leaves 3 cupfuls flour 1 cupful sugar 1/2 cupful Crisco 3 eggs 1 cupful milk 2 teaspoonfuls baking powder 1 lemon 1/2 teaspoonful salt Cream Crisco and sugar thoroughly together, then add eggs well beaten, flour, baking powder, salt, milk, grated rind and 1 tablespoonful lemon juice, and fresh rose leaves. Divide into Criscoed and floured gem pans and bake in moderate oven from twelve to fifteen minutes.

Sufficient for thirty-five cakes.