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Marigold

"This Marigold is a singular kind of Herbe, sowen in Gardens, as well for the Platte as for the decking of Garlands....” The spicy tasting marigold goes as well as periwinkle, daisy, blue borage flowers, hollyhocks, water lily, geranium or pansy petals in a summer salad; and dried marigold petals bring summer back when they're sprinkled into winter bouillons, mutton broth or beef gravy. Our grandmothers delighted in puddings heavily tinted with marigold, cowslips or primroses. And the golden petals of marigold, as those of cowslip, and sometimes the florets of sweet clover are scattered over rustic salads more for their color than for any remarkable addition of flavor. So marigold petals are perfect for putting sparkle into yolky egg dishes and crabmeat salad garnished with sliced cucumbers; and, when dried, the petals really add flavor and character to many an otherwise dull broth. They're put fresh into soup and meat sauces to make them yellow, and into puddings, cakes, creams, custards to make them yellower. Also, as with cowslips, they're used to color butter.

I EGG, BEATEN I CUP BUTTER, SOFTENED I CUP SUGAR