an be used for dipping the rose petals.

~CREAMED WALNUTS~--Cook two cups of sugar and one-half cup of water
together until the sirup threads. Add a teaspoon of vanilla, take from
the range and beat until thick and creamy. Make small balls of the candy
and press half a walnut meat into each side. Drop on to a plate of
granulated sugar.

~CRYSTALLIZED COWSLIPS~--These make a prized English confection, much
used for ornamenting fancy desserts. The flowers are gathered when in
full bloom, washed gently and placed on a screen to dry. When this is
accomplished the stems are cut to within two inches of the head and the
flowers are then laid heads down on the tray of the crystallizing tin,
pushing the stalks through so the flowers shall be upright. When full
put the tray in the deep tin and fill with the same crystallizing sirup,
pouring around the sides and not over the flowers. When dry, arrange in
baskets or use in decorating.

~FRUIT PASTE~--Take equal weights of nut meats, figs, dates and prepared
seedless raisins. Wipe the figs and remove the stems, remove the scales
and stones from the dates. Mix well and chop fine or run it all through
a meat chopper. Mold it on a board in confectioners' sugar until you
have a smooth, firm paste. Roll out thin and cut into inch squares or
small rounds. Roll the edge in sugar, then pack them away in layers with
paper between the layers.

~GLACE FIGS~--Make a sirup by boiling together two cups of sugar and one
and a half cups of water. Wash and add as many figs as can be covered by
the sirup. Cook until they are tender and yellow, then remove from the
fire and let them stand in the sirup over night. In the morning cook for
thirty minutes, and again let them stand over night. Then cook until the
stems are transparent. When cold drain and lay them on a buttered cake
rack or wire broiler and let them remain until very dry.

~PINEAPPLE MARSHMALLOWS~--This is a good confection for Thanksgiving.
Soak four ounces gum arabic in one cupful pineapple juice until
dissolved. Put into a granite saucepan with a half pound of powdered
sugar, and set in a larger pan of hot water over the fire. Stir until
the mixture is white and thickened. Test by dropping a little in cold
water. If it "balls," take from the fire and whip in the stiffly whipped
whites of three eggs. Flavor with a teaspoonful vanilla or orange juice,
then turn into a square pan that has been dusted with cornstarch. The
mix