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Sugared Flowers

Boil some sugar to the crack degree. If, when a fork is dipped into the pan, it throws off the sugar as fine as threads when taken out, it is ready, and the flowers may be put in. Rub the inside of some teacups with salad-oil, and put into each cup four tablespoonfuls of the flowers and sugar; let them stand until cold, turn them out, and serve piled one on top of the other. Preserves, Jams, Etc