ROSE RECIPES

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ROSE RECIPES

 

SCENT POWDER Coriander, orris root, rose petals, and aromatic

calamus, each,

one ounce; lavender flower, ten ounces; rhodium, onefourth dram;

musk, five

grains. These are to be mixed and reduced to a coarse powder. This

scents

clothes as if fragrant flowers had been pressed in their folds.

 

TINCTURE OF ROSES Take the petals of the common rose (Rosa

centifolia) and

place, without pressing them, in a common bottle. Pour some good

spirits of

wine upon them, close the bottle and let it stand until required for

use.

This tincture will keep for years, and yield a perfume little

inferior to

attar of roses. A few drops of it will suffice to impregnate the

atmosphere

of a room with a delicious odor. Common vinegar is greatly improved

by a very

small quantity being added to it.

 

 

POTPOURRI Crush and mix one oz. of orris root, ground nutmeg, ground

clove,

gum benzoin and powdered storax.

In bottom of rose jar sprinkle a handful of common salt and a little

of the

above mixture. As various fragrant herbs and flowers bloom, gather,

dry and

add in layers. Sprinkle each with salt and spice mixture. When above

quantity

of spice mixture has been used, continue using salt alone between

layers.

Stir thoroughly each day until all moisture seems dispelled. Cover

tightly,

ready for use in one month. Use rose petals, lavender, lemon

verbena, lemon

balm, bergamot leaves, rosemary, dried orange and lemon peel stuck

with

cloves, clove pink, carnations, etc.

 

ROSE JAR 10 cupsful dried rose petals

1/4 lb. ground orris root

2 oz. sandalwood powder

1/4 lb. table salt

1/2 oz. ground cloves

1/4 oz. ground allspice

1/2 oz. ground cinnamon

2-3 vanilla beans

 

ROSE BEADS Heat 1 cup fine salt; add to this one heaping cupful rose

petals,

pressed down very firmly, even mashed, and crushed so that a fairly

large

amount is used. Stir the heated salt and rose petal mixture into 1/2

cup of

water, more if necessary, to make the mass hold together. Add a drop

of oil

paint to make desired color, or omit if natural color is desired.

Reheat over

asbestos plate, stirring constantly until smooth. Roll mass 1/4 inch

thick,

cut with thimble and roll each bead in the palm of the hand until

perfectly

smooth and round. As beads are rolled, string on #24 or #26

florist's wire.

Hang in a dark place until completely dry before stringing on dental

floss.

Move beads on occasion while drying to keep holes free and beads

from

sticking to wire.

 

 

DRY SACHETS

(Mrs. Leland Abbott, Amarillo, Texas) Dry lavender leaves

Dry rosebuds and petals

Whole spices (also dried peppermint leaves)

Oils as follows depending upon the odor desired:

Oil of lavender Oil of oranges

Oil of roses Oil of jasmine The sachets are prepared as follows:

thoroughly

mix all dry materials. Cut large squares of net cloth (cotton). Cut

cotton

(like used in quilts) into the same size squares as net. Place

double handful

(be generous) of dry materials in center of cotton which has been

placed on

the net. Fold in the four corners of the net and cotton, grasping

the whole

product tightly to the materials inside; work the cotton down in the

center

toward the inside of the bag (that is, inside itself). Leave the

four corners

sticking out . . . they act as decorations. Tie as tightly as

possible a

piece of narrow ribbon around the net where it is being grasped.

Make a

pretty bow and place a drop or two of the concentrated oil down in

the center

where the cotton was pushed down inside, use an eye dropper and do

not be

generous. The oils are concentrates and an ounce will go a long way.

 

 

GRANDMOTHER'S POTPOURRI

(Mrs. George W. Dick, Shillington, Penna.) 3 gallons dried rose

petals (not

in the sun)

1/4 lb. orris root add first and

3/4 lb. lavender flowers mix well

1/8 oz. oil bergamot

1/8 oz. oil rosemary

1/8 oz. oil violet flowers

1/8 oz. oil jasmine

1/8 oz. oil lavender flowers

1/8 oz. oil bay

1/8 oz. oil verbena

1/8 oz. oil geranium

1/8 oz. oil Turkish myrrh (resin powder)

10 grains Musk Aribrette (synthetic)

 

The oils may be obtained from any good pharmacy and all or few may

be used.

Place in tightly covered containers, mixing well every two or three

days.

Will be ready for use in five or six weeks.

 

ROSE PETAL JAR (Mrs. Helen H. Dreyer, Cincinnati, Ohio) Select a jar

with a

rather firm lid. I use hand-molded bean pots of various colors. Dry

the rose

petals. They must be so dry they are almost brittle. Place a layer

of rose

petals in the jar, cover lightly with ground cloves, cinnamon and

mace, all

ground; add layer of rose petals and another of the spices until the

top of

the jar has been reached. Add a little sweet cedar or sandalwood. On

top of

the last layer add a few drops of your favorite perfume. A number of

these

jars can be made up and stored until such time as you find a use for

them.

If, after some months, they lose some of their fragrance, it can

always be

renewed with the addition of the same spices and a few drops of

perfume. I

now have a jar five years old and it still scents the entire room

when the

lid is removed. Just a word of advice before using roses in cookery.

Our

contributors tell us that rose petals, leaves, buds and hips should

always be

washed well to free them from all insecticides and fungicides. Rose

petals to

be used in foods or beverages should always have the white portion

at the

base cut away, as this is bitter. A rose flavor may be obtained in

standard

cake and icing recipes by substituting 1/2 teaspoon of extract of

roses for

standard flavoring.

 

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