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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 granulated sugar, and place on a plate sprinkled with sugar. Sift sugar lightly over petals, and place in warm room near stove until dry. If petals are not thoroughly coated, the process may be repeated. Crystallized Pears Take seckel or Bartlett pears which have not begun to ripen, and pare them, leaving the stems on. Prick in several places, cover with cold water, and add a crystal of burnt alum for each two pears. Bring to boiling point, and cook gently until they are tender, being careful that they do not go to pieces. Put pears in cold water, changing it several times until pears look clear. Make syrup by boiling two cups sugar and one cup water five minutes, then cool.