Crystallised Violets

Take some double violets that have been picked when quite dry, and clip the stalks off close to the flower. Have some loaf sugar boiled to pearl (see recipe, vol. i. page 28), then throw the violets into it and allow the sugar to reboil; then take up the violets on to a sieve and boil the sugar again until it begins to get white on the side of the pan, put the violets in again and reboil; then shake them out on to a pastry rack or sieve and leave them to dry, when they can be stored away in boxes till wanted. They should be kept in a dry place. Roseflower leaves and primroses can be preserved in the same way.