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90 DOMESTIC COOKERY AND

ing two sets of hoarhound in the same water, till the
strength is out of each; when it is cold, mix in the sugar
and the white of an egg; when it begins to boil, take
off the scum as it rises, boil it slowly till it becomes
thick, so that when you drop it on a plate, it will be hard
and crisp, and pour it out in plates that have been greased
with a little sweet butter; when cold, you can break
it up for use, and tie it up in a jar. This is quite as
useful as the candy you buy, and is much cheaper; it is
very convenient for persons that have a cough, to have
a little box of this about them to take when there is a
tickling in the throat.

Conserve of Roses.

Gather the leaves of the damask rose, while they are
fresh, spread a pound of loaf sugar on your cake-board,
and roll in about half a pound of rose leaves, or as many
as will work into it, have your kettle cleaned, and stew
them in it very gently for about half an hour; put it in
tumblers to use when you have a cough. It is very
good for children that are threatened with the croup;
you should have some by the side of the bed to use at
night.

Rose Water.

Gather the damask rose leaves, have a tin pan that
will fit under your warming pan, wring a thin towel out
of water, spread it over the pan, and put rose leaves on
this about two inches thick, put another wet towel on
top of the leaves, and three or four thicknesses of paper
on it, put hot embers in the warming pan, and set it on
top of the paper, propped up so as not to fall; when you
renew the coals, sprinkle the towel that is at the top of
the rose leaves; when all the strength is out of the
leaves, they will be in a cake; dry this, and put it in
your drawers to scent the clothes; put another set off
leaves in, sprinkle the towels, and so till you have used
up all your rose leaves. Rose water is a very nice seasoning
for cake or pudding, it should be kept corked
tight.