Cut fragrant red or white centifolia roses, rinse them in pure water, and dry them out in the shade. Meanwhile buy some powdered cherry glue* and rosewater at the chemist’s shop. Pour the rosewater into a basin, sprinkle on the cherry glue, set the basin on the fire, and stir until the water becomes as thick as liqueur. One at a time gently dip each dried rose into this warmish solution so that the entire blossom is evenly moistened. Carefully shake off the excess moisture and let the flowers dry. Sprinkle them with finely pounded sugar sieved through a very fine muslin. Arrange the blossoms carefully on a platter and set them in the sun. The sugar, warmed by the heat of the sun, will be absorbed by the rose petals and, after turning into tender crystals, will transform the flower into a confection. Roses prepared in this manner may be used in winter to decorate tortes and platters of fruit and grapes, which are very pretty and pleasant to the eye.
*Presumably, this was a powdered and flavored gelatin, although usually gelatin was sold in sheets.
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