*Mother's Day Collection-Gather roses for cooking as directed. Measure 2 cups firmly packed rose petals into glass or enamel saucepan. Crush well. Stir in 4 cups apple juice. Bring mixture to a boil. Remove from heat; strain through 3 layers of cheesecloth. Discard petals. Return liquid to pan; stir in 3 cups sugar.Bring to a boil; cook to the jelly stage. Skim jelly; pour immediately into hot sterilized jars; seal at once. YIELD: About 3 cups. (Source: Dorothy Dean)
*Mother's Day Collection-Gather roses just as they are opening; full blown roses have less fragrance and may taste slightly bitter. It's best to do this early in the morning before the dew has left them. Keep in mind that the color and scent of the roses you select will be transformed into the cooked product. Wash roses thouroughly but gently with a spray of water or by immersing them in water. (If you have used a pestiside on your roses, be sure to check the label for the length of time that must elaspe before the poison is no longer dangerous). Break off petals, remove white pulpy base and discarding seeds. Drain in colander; use as directed.(Source: Dorothy Dean)
*Mother's Day Collection-Petit Fours Frosting: 2/3 cup milk 2 TB shortening 6 cups sifted powdered sugar 1/2 tsp salt 1 tsp vanilla Scald milk. Add shortening; heat until melted. Measure sugar and salt into bowl. Gradually stir in hot milk mixture. Add vanilla. Pour frosting into top of double boiler. Keep soft over warm water. Tint part of frosting with food coloring of desired. Or, add melted unsweetened chocolate to color and flavor; you'll need 2 or 3 squares of chocolate for about a third of the recipe. TO MAKE PETIT FOURS: Prepare 1/2 pkg white cake mix as directed on pkg. Bake in prepared 9-inch square pan. Remove from pan; cool then freeze. Trim crusty edges of frozen cake; cut in 1 1/2-inch squares,diamonds or circles. Split some in half; sandwich together with jelly. Arrange on cake racks,spacing well apart. Set racks on rimmed cookie sheets or trays. Pour warm Petit Fours Frosting over cakes. Pour in steady stream,circling rim of each cake; use plenty of frosting, enough to cover each cake in one or two pourings. Scrape drips back into top of double boiler; repeat pouring procedure (if frosting becomes to thick,add a few drops of water). Continue pourings until all cakes are frosted. Let dry. For decorating: Use bits of cherry,coconut,nuts, frosted grapes, gumdrops, candy flowers or silver dragees. Frosting flowers, wedding bells, minature rings and other wedding decorations may be piped on with a decorating tube. All decorations should be edible. YIELD: About 2 dozen petit fours. (Source: Dorothy Dean)
*Mother's Day Collection-Prepare Tea Concentrate: Bring 2 quarts fresh cold water to a boil in a saucepan (preferably glass) with cover. Remove from heat; immediately add 1 cup loose tea or 36 regular or 12 quart-size tea bags. Stir to immerse tea leaves. Cover; let stand 5 min. Strain into tea pot(s). When ready to serve, accompany teapot with a separate container of piping hot water. Pour 2-3 TB of tea concentrate into each cup then fill with the hot water. YIELD: About 50 servings. You would need about 1 quart milk,1 lb cube or granulated sugar and 3 or 4 sliced lemons for 50 servings of each. However,plan on purchasing less,for all guests will not take these.****Here's a good rule of thumb when your planning a large tea or reception: Three-fourths of those invited will attend; of these,about two-thirds will eat--in other words, plan food for about half of those invited. (Source: Dorothy Dean)
*Mother's Day Collection-All kinds of breads freeze satisfactorily but not all fillings do. Sliced or ground chicken,Turkey,fish,meat; cooked egg yolk; peanut butter; jam or honey in combination fillings; sliced cheese, cheese spreads and cream cheese spreads freeze satisfactorily. Do not freeze raw chopped,grated or sliced vegetables; they will lose crispness; hard-cooked egg white will become rubbery. Use softened butter,cream,lemon or orange juice to moisten fillings. Mayonnaise or salad dressing will curdle; however, a scant amount of mayonnaise may be used to moisten a smooth filling.TO FREEZE: Wrap sandwiches individually in moisture-vapor-proof material. Arrange open-face sandwiches on trays; cover with freezer wrap. Storage time: 2 weeks. Before serving,thaw (wrapped) at room temperature for 2 hours. (Source: Dorothy Dean)
Mother's Day Collection-Wrap sandwiches separately,in foil. or Saran wrap; seal well. Or, wrap in waxed paper,then cover with damp cloth. Place open-face sandwiches in shallow pans or trays,one layer deep. Stretch Saran or foil over top. Or, use waxed paper and then cover with a damp cloth. Storage time: 24 hours.(Source: Dorothy Dean)
*Mother's Day Collection-Select a variety of breads: White, wheat,rye,pumpernickel,date-nut,orange,banana,etc. Trim crusts,spread slices with softened butter before adding filling, to prevent soaking. Make filling mixtures moist but not runny; finely chop or grind solid ingredients. Taste for seasoning by putting a bit of filling on a scrap of bread. Allow 1-2 TB filling per sandwich. Cut sandwiches into ribbons,triangles or squares. Or, use cookie cutters to make a variety of other shapes.(Source: Dorothy Dean)
