Candied Violets

Select a pound of full-bloom violets; suppress the stalks and throw into cold water to refresh, then spread them on a towel to drain. Cook a pound and a quarter of sugar to "small ball" (No. 171), throw in the violets, remove the pan from the fire at once and stir gently to submerge them. Boil this up once and then transfer immediately to a vessel. The following day drain them on a sieve, pour the syrup back into a copper pan, add a little more sugar, and cook again to "small ball;" put in the flowers and transfer once more to the vessel to leave for another twelve hours; after this drain off again, pour this syrup back into the pan, boil it once or twice and add the violets, removing the pan at once from the fire. Stir the violets lightly in this syrup until it begins to grain, then pour the whole on sheets of paper; shake and separate the flowers carefully with the hands, and when dry pick them from the granulated sugar, arrange on a grate and leave to get cold.

PRESERVES (Conserves).