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Flower Butter

Fancy butters churned with marigolds or fresh petals of roses, violets, orange and lemon blossoms, clover, and others are now coming back, with some fancy dairies supplying them ready made; but mostly they are mixed to taste by picnickers who like to say it with flowers.

Crystallized orange blossoms, violets, stars of borage and bright rose petals are also in demand, along with wines and liqueurs made of elderberry flowers, acacia and marigold. Cowslips, too, make good wine as well as brightening and flavoring puddings, tarts and creams. They're pickled, candied, and made into conserves and syrups, as well. But their most practical use, now that they're scarce, is to put both leaves and petals into salads to give character and color.

Even today a leaf or two of rose geranium gives just the piquant touch to puddings, custards, creams, preserves, jams, candies, wine cups, stuffing for dates and the classic: