Cassell's dictionary of cookery

Rose Sauce for Sweet Puddings, &C.— Take a fresh beetroot, peel it, and cut it into small pieces. Put it into a saucepan, pour over it a quart of cold water, and let it boil softly for half an hour. Add the strained juice and thin rind of a fresh lemon, two pounds of loaf sugar, and three or four drops of vanilla. Boil the sauce quickly until it forms a thick rose-coloured syrup, then strain it, and when it is cold mix with it a quarter of a pint of brandy. Bottle and store for use. Time to boil the syrup, about lialf an hour. Probable cost, exclusive of the brandy, Is. 2d. Rose Tea.— Pour a pint of boiling water over an ounce of red rose-leaves. Cover the infusion, and let it remain for ten minutes. Filter it, sweeten it with honey, and drink a glassful cold the first thing in the morning. Time to infuse, ten minutes. Kose tea in some complaints is a useful tonic. Rose-water. — When the buds of the red rose begin to expand into the full-blown flower, their perfume is most perfect, and in that state they should be gathered on a dry morning, the heels cut off, and the leaves only put into a clean cask in layers, with salt sprinkled between them, to preserve them till they are collected in quantity sufficient for distillation. Fill the still two-thirds with the petals and salt together, with a little water at the bottom to prevent burning, and have the still put into a water bath ; proceed to the distillation with a very slow fire, and receive the first product in several phials in order to examine it. The first will be highly impregnated ; and as soon as the slightest empyreumatic odour or burnt smell is perceived, throw away the portion that is contaminated, and stop the distillation. Rose-water should be kept in a cool, dark place, as heat and light speedily cause it to spoil. It is best to put it into a stone jar with a cork, that it may be drawn off without disturbing the sediment, which is apt to be the case if decanted from small bottles. It should be made in small quantities at a time, as it will not keep long. The salted leaves will keep for months, and do as well for distillation as when gathered fresh, and it is to be observed that it is an error to suppose that the salt is of any further use in the distillation than to keep the leaves from spoiling. Perfumed tepid water for fingerglasses may be easily prepared by infusing a few fresh or dried rose-petals, lavender, or any other flower, in the morning for the purpose. — Webster and Parkes. Rosemary. — The leaves of the rosemary are infused in some drinks, and the sprigs are employed as a garnish. The plant is evergreen, and highly aromatic. Rosemary and Baked Lamb {see Lamb, Baked, and Kosemary). Rosemary Flowers, To Candy.— Soak a little gum-tragacanth (commonly called gum-dragon) in water, and soak the rosemary flowers in the mucilage thus prepared. Lay them on a sheet of paper, and sprinkle powdered loaf sugar over them. Put them in a warm place, and sprinkle powdered sugar over them frequently till they are covered with candy. Store in a cool dry place.