Instructions: Wash carefully and pick over a cup of fresh violets. Remove stems, but do not attempt to remove the little green calyx. Allow to dry on absorbent paper. Add 1/2 teaspoon water to egg white, beaten but not stiff. Dip the flowers in the egg white, then dust with granulated sugar. Place on waxed paper to dry. Takes about 2 weeks. Store in tightly lidded tin and they will keep indefinitely.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.