Ingredients
- two ounces of violets
- a pound of sugar
- half cold put in the violets pre- pared as follows
Directions
Make a case or mould with a sheet of white paper about an inch high^ folding it up all round,
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and twisting the comers to keep it firm, or you may if yoa please sew the corners. Take a pound of sugar and put it into a preserving-pan, with a glass of water; make it boil^ and skim clear; continue to boil it till you find that on dipping the spoon into the syrup and shaking it rounds it throws off sparkles. Take it off the fire, and when it is half cold put in the violets pre- pared as follows: Weigh two ounces of violets and pound them in a mortar very fine ; mix this in the sugar and stir it quickly with a wooden spoon or spatula, without putting it on the fire ; pour it into the paper mould ; when nearly cold, pass a knife across it in squares, and then, when dry, there will be no diflSculty in breaking it into lozenges for use.