Recipe - Candied Violets (A Garnish)

1 cup Fresh violets
One half teaspoon Water
1 Egg white
Granulated sugar

Wash carefully and pick over a cup of fresh violets. Remove stems, but do
not attempt to remove the little green calyx. Allow to dry on absorbent
paper. Add One half teaspoon water to egg white, beaten but not stiff. Dip the
flowers in the egg white, then dust with granulated sugar. Place on waxed
paper to dry. Takes about 2 weeks. Store in tightly lidded tin and they
will keep indefinitely.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 22,
1998