|
Classic
Cook Books
< last page | next page >
page 315
Method:
Boil the rose leaves in the water, and when the extract is all drawn out, drain
it well and add the sugar, also the juice of the lemon. Continue to boil until
the syrup gets cream thick.
Do not put this syrup in jars until sufficiently cool, nor cover the jars until
it is perfectly cold.
5. ROSE PRESERVES.
GHULE TATLI.
Ingredients:
Rose Leaves.................................1 pound.
Plain Water .................................1 quart.
Sugar ......................................7 pounds.
Lemon Juice .........................1 tablespoonful.
Method:
Soak the rose leaves in the water, and cover them with a damp cloth for twenty
minutes or longer. When the leaves have given out their color sufficiently,
strain, and keep one-third of the water separate from the other two-thirds of
it.
Then in a suitable vessel place the sugar and the strained rose leaves,
alternately, adding over the one-half part of the last portion of the rose
water, and press well, but carefully, with your
< last page | next page >
Classic
Cook Books
|
