POTPOURRI

New Zealand Listener, Volume 26, Issue 655, 25 January 1952, Page 20

POTPOURRI

[ARE petals from about 36 strongly-stented . roses (mostly red), as much driéd lavender as desired, any other scetited flowers (verbéna, clove pinks, catnations), sweét-scentéd leaves, or herbs Stich as gerahium, thyme, sage, rosemary, some delphinium or thatigold petals for colour. From chemist 2 oz. powderéd ortis root, about a shilling’s worth of essential oil of lavetider, or saridalwood, or rose-geraniutn; about 3 teaspoons grotind allspice, or cifnainon, or cloves, or sotne of each. Pick the rosés while in full bloom early in the day as soon as the dew is off, Spread\on suitable tray atid dty int warm, dty place, but not in full suti. Turn often. Will take several days. Dry every fresh batch of Iéaves separately. Cut lavender before spikes blossom. Tie in butidles and dry in papét bags until crisp and dry, then rub — of the flower buds. Dry evetything thoroughly or mildew will spoil. Finally mix evetything well, spray with the esseritial oil, and put in covered jats ot boxés.

tub ‘through colander. Put into pan, | bring to the boil, slowly add 7 Ib. sugar, and boil 40 minutes, or till it will set. Raspberries can be done in the same way. Mulberry Jam To every 6 lb. mulberries allow 5 Ib. ‘sugar and 1 small teaspoon citric acid. Boil fruit without sugar for 15 minutes. Crush a few to start juice flowing, or add 1 tablespoon water. Heat sugar without browning. When fruit has boiled required time, pour in sugar, which should bé hot enough to keep jam boiling. Boil quickly for % hour approximately, adding the acid a few minutes before taking from fire.