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Where
the Wild African Violets Are |
1 cup violet flowers, freshly picked or dried 10 drops oil of violets 10 drops oil of lavender 6 drops oil of rose 4 tablespoons mild liquid soap, unscented if possible
Put the violet flowers into an earthenware or china jug. Pour over 1/2 pint boiling water, cover with a plate or saucer and leave for 3 hours. Strain, and add the oil of violets to the violet water. Add the other oils and put into an earthenware jug. Stand the jug in about 2 inches of water in a pan, cover the jar so that the oil's vapors don't escape and simmer for 1 hour. Add the liquid soap to the oils and beat well. Remove from the heat and bottle. Shake well before using. Add one or two tablespoons to a bath. |
1/1/2
cups wild violet blossoms* |
Violet Ice Cream 1 quart cream 1/3 cup Yvette Cordial 3/4 cup sugar 1 small bunch violets Few grains salt Violet coloring Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying. |
Violets in Literature
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