Crystallized Violets (or Rose Petals)
Use only violets that have a very heavy perfume. Remove the stems from about 2 pounds. Make a sugar syrup by cooking 3 pounds of sugar in 1 quart water until it reaches 230° F. on a candy thermometer. Place a rack in the bottom of a candissoire, that is, a pan measuring about 10 by inches and about inches deep. Pour in enough syrup to make a layer ½ to 1 inch deep and cool it. Spread the violets on the rack in the syrup, making sure that they arc so well covered they swim in it. Cover the pan with a wet towel to prevent the sugar from crystallizing between the flowers and let stand for 5 hours. Add more cooled syrup to cover the flowers again. Cover the pan with the wet towel and let stand until the next day. Lift the rack from the pan and set it on a tray to drain and dry the flowers.
For crystallized rose petals, follow the same directions, using rose petals from highly perfumed roses.
These same strongly scented violets form the base of a violet extract for flavoring various confections. If you ever have occasion to use it, remember that it is unusually potent and must be used sparingly.
Violet (or Rose) Syrup
Use only violets that have a very heavy perfume. Discard the stems from about 2 pounds and put the flowers in an enamel, china, or glass container with 2 ½ quarts boiling water. Seal the container and let stand for 12 to 15 hours. Strain the liquid through a fine cloth, squeezing it well to capture all the flavor. Weigh this infusion. For 2 pounds infusion, use 3 ¾ pounds rock candy and put both in the container. Set in a pan of water and heat slowly just until the sugar is dissolved. Seal and cool. Pour into dry, clean bottles, cork well, and store in a dark, cool cupboard.
For ruse syrup, use petals from highly perfumed roses and if the color is too light, add a little vegetable coloring.
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