Rose and rose hip recipes

[Hedgehogpie]

OK! As promised here are the recipes I've been gathering from the 'net for a good wee while now. Added to these files are a large number of books that I also use to feed my foraging obsessions but we won't go into that here because it might take too long!

Anyway. I haven't always kept the info on where the originals came from so humble apologies to anyone who spots their work uncredited here. Should you do so, please let me know and I'll correct accordingly. I also want to send many many thanks to those who shared these recipes on the internet because freely sharing information for the benefit of others is what its all about IMHO.

So. Here we go!

Rose Hip Recipes:

Rose hips are the cherry-sized red fruits of the rose bush left behind after the bloom has died. Although nearly all rose
bushes produce rose hips, the tastiest for eating purposes come from the Rosa rugosa variety. The flavor is described
as fruity and spicy, much like the cranberry. Harvest the fruits after the first frost when they become fully-colored, but
not overripe. They should yield to gentle pressure but not be soft or wrinkly. Most recipes advise removing the irritating
hairy seeds before processing the fruit. When cooking with rose hips, do not use any metal pans or utensils other than
stainless steel or risk discoloration of the fruit and loss of its precious vitamin C stores.


Drying Rose Hips and Rose Hips Puree
Instructions
Just after a frost is the best time to gather rose hips. Snap off the tails as you pick,or later when you reach home. Spread the
hips out on a clean surface and allow to dry partially. When the skins begin to feel dried and shriveled, split the hips and
take out the large seeds -- all of them. If you let the hips dry too much, it will be difficult to remove the seeds. If not dry enough,
the inside pulp will be sticky and cling to the seeds. After the seeds are removed, allow the hips to dry completely before storing
or they will not keep well. Store in small, sealed plastic bags. These will keep indefinitely in the freezer or for several months
in the refrigerator. They are packed with vitamin C and are good to munch on anytime you need extra energy...or a moderately
sweet nutlike "candy."

Making Puree:
Use soft ripe rose hips (the riper they are, the sweeter they are). It takes about 4 cups (1 Litre) of rose hips to make 2 cups (480 ml)
of puree. Remove stalks and blossom ends. Rinse berries in cold water. Put them into a pan and add enough water to almost cover.
Bring to a boil and simmer 10 to 15 minutes. Press through a sieve or strainer. All that does not go through the sieve is placed in the
pan again. Add a little water, enough to almost cover, if you want a thicker puree, add slightly less. This time heat but do not boil
so vigorously. This will dissolve a little more of the fruit so that it will go through the sieve. Press again and then repeat the process
one more time. By now, most of the fruit should have gone through the sieve leaving only seeds and skin to discard.

Drying Puree:
Line a cookie sheet, 12 by 17 inches (30 by 42 cm), with plastic wrap. This size cookie sheet holds approximately 2 cups (480ml)
of puree. Spread puree or fruit leather evenly over the plastic but do not push it completely to the sides. Leave a bit of plastic
showing for easy removal. Place on a card table or picnic table in the hot sun to dry. If the plastic is bigger than the cookie sheet
and extends up the sides, anchor it with clothes pins so it will not flop down and cover the edges of the leather. Puree should dry
in the sun six to eight hours.

Rose Hip Apple Sauce
Instructions
Cook apples for making sauce in rose hip juice, or cook rose hips and apples together and puree them using a sieve or other straining
device to remove the seeds. Proceed with standard apple sauce recipe.

Rose Hip Soup
Ingredients
1 quart rose hip juice or puree (fresh or canned)
2-4 tablespoons honey
1-3 tablespoons lemon juice or homemade cider vinegar, optional (Omit if using canned juice or puree.)
1 tablespoon potato starch, cornstarch, or tapioca granules
6 (about) tablespoons sour cream or yogurt, optional


Instructions
Heat the rose hip juice or puree, honey, and Iemon juice or vinegar. Adjust amounts of honey and Iemon juice or vinegar to give
a lively sweet tart flavor. Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens
slightly and clears. Float a spoon of sour cream or yogurt in each bowl of soup when it is served.

Yield: 5-6 medium bowls

Variations
Using Dried Rose Hips:
Soak l/2 cup dried rose hips in a quart of water for a few minutes, then cook till soft. Mash with a fork and strain, reserving liquid.
Add another cup of water to the pulp. heat to a boil, then strain. Combine the juice from both strainings and use for making the soup.

Rose Hip Pudding:
Add honey to taste, and increase starch or tapioca to 5-6 tablespoons. After it has thickened pour the pudding into individual
dishes or into a serving dish to cool. The flavor is brisk and very fruity.

Rose Hip Syrup
Ingredients
4 cups (1 L) rose hips
2 cups (0.47 L) water
1 cup 1240 mL) sugar


Instructions
Wash rose hips thoroughly. Remove stems and flower remnants. Boil hips and water for 20 minutes in a covered saucepan.
Strain through a jelly bag. Return clear juice to kettle. Add sugar. stir well and boil five minutes. Refrigerate until used.

Rose Hip Nut Bread
Ingredients
Juice of 1 orange plus water to make 1 cup (240 mL)
1/2 cup (120 mL) chopped raisins
3/4 cup (180 mL) seeded and chopped wild rose hips
2 tablespoons (30 mL) melted butter
1 teaspoon (5 mL) vanilla
1 egg, beaten
1-1/2 cups (360 mL)flour
1 cup (240 mL) sugar
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL) salt
1/2 cup (120 mL) nuts or sunflower seeds


Instructions
In a large bowl, mix the first six ingredients. Sift together and then add the dry ingredients. Mix until well blended but do not
overmix or bread will be dry and heavy. Gently stir in nuts or sunflower seeds. Spoon batter into a well-greased 5 x 8-inch
( 12 x 20 cm) loaf pan and bake at 350 dedrees F. ( 175 degrees C.) for one hour.

Kodiak Rose Hip Tea
Ingredients
1 tea bag
1 tablespoon (15 mL) dried rose hips
3-4 whole cloves
Sugar or honey to taste
1 cup (240 mL) boiling water


Instructions
Steep tea bag, rose hips and cloves in boiling water for five minutes. Remove hips and cloves. Reheat if desired. Sweeten to
taste with sugar or honey. Makes one serving.

Rose Hip Crumble Pie
Ingredients
Pastry for single-crust 9-lnch (22 cm) pie
1 cup (240 mL) dried rose hips
1/4 cup (60 mL) milk
1-1/2 cups (360 mL) sifted flour
2 teaspoons (10 mL) baking powder
Dash of salt
1/2 cup (120 mL) shortening
1-3/4 cups (420 mL) brown sugar
2 egg yolks, beaten
2 egg whites
Pecan halves (optional)


Instructions
Prepare pastry and line a pie pan. Soften rose hips in milk. Sift together flour, baking powder and salt. Cream in shortening and
brown sugar, mixing well. This makes a crumbly mixture - reserve 1 cup (240 mI) for topping. To the remainder add the egg yolks,
milk and rose hips. Beat the egg whites until peaks hold form. Fold into the berry mixture. Spoon into pie pan and sprinkle with the
crumbly topping. Garnish with pecan halves, too, if you wish. Bake at 350 degrees F. (175 degrees C.) for 35 to 45 minutes or until pie
appears well done.

Rose Hip Candy
Ingredients and Instructions
Wash the rose hips with a spray or under running water. Drain and pat dry gently with paper towel or a clean cloth towel. Remove
the seed from each rose hip with a small coffee spoon or pointed knife. For each 1 cup (240 mL) rose hips, dissolve 1/3 cup (80 mL)
sugar in 2 tablespoons plus 2 teaspoons (40 mL) water. Add rose hips to the sugar-water and cook over medium heat. Be sure all hips
are coated on the inside. This is easiest done by tilting the pan and spooning the syrup over and around them. Shake pan occasionally.
Cook until rose hips are just about to burn, about 5 to 10 minutes. Remove hips as quickly as possible from pan - but individually,
if you can - dropping each onto a sheet of waxed paper that is covered with granulated sugar. (I use two forks for this process. )
Separate any nested hips. Sprinkle sugar over them, then roll in the sugar until the hips are well coated on all sides.

While they are drying, break off any hard bits of sugar. Add more sugar and toss the hips gently with two forks. Store in a glass jar.

It is not advisable to try more than 1-1/2 cups (360 mL) rose hips at one time. For that amount, use 1/2 cup (120 mL) sugar and 1/4 cup
(60 mL) water. It is best to have the hips only one layer deep in the pan to avoid nesting of hips. Also, the syrup thickens fast while
you are removing the hips from the pan.


Rosehip Jelly
Ingredients
4 quarts ripe rose hips
2 quarts water
1 package pectin crystals
5 cups sugar
1/2 cup lemon juice


Instructions
Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice.
Add to juice, lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling
boil and boil for 1 minute, stirring constantly. Remove jelly from heat and skim off foam with metal spoon. Pour into hot sterilized jars.


Rose-hip cordial

You need:
900g wild rose-hips
1.8 litres water
275g sugar for every 600ml juice
squeeze of lemon juice to taste.

What to do:
Boil the water in a large saucepan and put in the rose-hip mash and simmer for 15 minutes.
Strain the juice through a jelly bag or muslin. Measure the juice and add the appropriate amount of sugar and lemon juice. Heat together until the sugar is dissolved. Fill up the clean warmed bottleing jars and stand them in a shallow tray in an oven at 150 degrees. Bring to simmering point and allow a further 20 - 30 minutes more cooking. Leave to cool and store in a dark place.

[Hedgehogpie]

Rose Hip Drink

Ingredients:
1/4 lb. rose hips
peel of 2 large cooking apples
3-3/4 cups cold water
sugar or honey to taste

Directions:
Chop the rose hips coarsely. Put them in a saucepan with the apple peel and cover with the water. Bring slowly to the boil and simmer for 30 minutes. Strain, add a very little sugar or honey to taste, then cool and chill. Makes 4 small glasses.

CORDON VERT GOES WILD!

Wild Rosehip Shooter


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This is a true ‘fusion’ recipe, using Swedish Rosehip Soup and Spanish Licor 43. This liqueur has evolved from a thousand-year old secret formula and uses 43 basic herbal, spice and fruit ingredients – hence its name. It is a bright yellow colour with
sweet citrus/vanilla flavours. The recipe for Rosehip Soup is included here, but it can
be bought in Jewish delis. This is great as a warming Autumn drink, but rather
extravagant as it uses nearly a whole bottle of Licor 43!

Serves: 6 large glasses

Ingredients

1 ltr warm rosehip soup (see recipe)
60cl Licor 43
284ml double cream, optional


Method

Take 6 large wine glasses and divide the warmed rosehip soup between them.

Pour 10cl of Licor 43 into each glass. Then, using the back of a teaspoon, just touching the shooter mixture, slowly pour the cream over the spoon so that it floats on the surface.

Serve immediately.

Wild Rosehip Soup

Ingredients

200g fresh rosehips
21/2 ltr water
100g sugar
1 tsp arrowroot


To garnish

Toasted flaked almonds
Dried edible rose petals

Method

Mash the rosehips, transfer to a saucepan and cover with water. Soak for 4 -6 hours.

Using the same water, boil the rosehips for 30 minutes or until soft.

Remove the rosehips by straining through a very fine sieve lined with muslin. Retain
the liquid and add extra water if necessary to bring up to 1 litre.

Bring the rosehip liquid to the boil and add the sugar, reduce heat to simmer.

Mix the arrowroot with 1 tbsp water. Gradually pour this into the gently
simmering soup and stir continuously for 3 minutes – do not boil.

Garnish with edible dried rose petals and toasted flaked almonds.


Rose Vinegar
Steep petals in white wine vinegar for 2 weeks in a warm place out of direct sunlight. Cook with rose vinegar or use as an astringent wash for the face body.


Rose Petal Jam
You'll need the following:

1/2 lbs. rose petals

1 & 1/4 cup of sugar

3 tbs. organic lemon juice

3/4 lbs. raw, unfiltered honey


Simmer petals in a small amount of water until tender. Add the sugar, honey and the lemon juice and cook gently until this mixture is a thick syrup consistency.

Allow the mixture to cool a little, then pour it into sterile canning jars and seal.


Rosehip Tea
Make an infusion of rosehips with a pinch of cloves, cinnamon and a slice of lemon.
To make an infusion, add 1 cup of boiling water to 1 ounce of herb. Do not boil the herb in the water. That's how you make a decoction...
Strain herbs out and serve the "tea" to restore and stimulate your vital energy.




Rosehip Syrup
For this syrup you'll need:

1 & 1/4 cup of boiling water

1/4 lbs. rosehips

1/2 cup raw, unpasteurized honey


Pour boiling water over the rosehips, cover and leave to steep until it is room temperature. Strain the mixture in to a sauce pan, add honey add heat slowly to bring the liquid to a boil. Simmer gently until it thickens to the desired consistency. Cool and bottle.

Use this syrup as a topping for cake, ice cream or with other items of your choosing. Mixes well with sparkling water for a delightful beverage! Also does wonders for a sore throat.

[Hedgehogpie]

Rose Water Mouthwash
Mix equal parts of rosewater and tincture of myrrh (Commiphora mol mol).


Candied Rose Petals
Begin by slightly beating one egg-white in a small bowl. Sprinkle a layer of sugar on a small plate. Dip the rose petals first in egg-white, then in sugar so they are coated on both sides.

Dry these confections on a rack. Store the candied petals on wax paper, each layer separated by a paper towel or piece of cheesecloth.

Use these on candy trays, as a garnish for fruit cups, as a decoration on cakes and pies or to adorn a serving plater for a special meal.


Rose Petal Punch
A handful of strongly scented rose petals will delicately flavor a punch for a summer evening.

2 - 3 hours before you wish to serve the punch, put a good handful of fresh, scented rose petals into a mixing bowl. Sprinkle a tablespoon of sugar over the roses and pour over it a large bottle of sparkling wine or apple cider along with the juice of one lemon. Chill.

When ready to serve, strain off the liquid into a punch bowl and add additional fresh rose petals and any berries in season. Serve in tall glasses.



Kathreen's Rose Petal Ice Cream
2 cups heavy or whipping cream

4 scented deep crimson rose heads

2 large brown eggs

3/4 cup sugar

2 tsp. honey

a pinch of ground cardamon or seeds from a few pods

1 cup milk



Put the cream, milk cardamon and rose petals in a saucepan and bring to just below the boil. Remove from heat, cover and leave to infuse until cool.

Whisk egg yolks in a mixing bowl until light and fluffy, 1-2 minutes. Whisk the sugar and honey a little at a time, then continue whisking until completely blended.

Strain the rose-infused milk into the egg mixture and return to the sauce pan or a double-broiler. Cook very gently until slightly thickened, but do not let it boil.

Chill this mixture (custard now) and then freeze or process in an ice cream maker. Store in the freezer.

* Before adding custard mixture to the ice cream maker, I like to add a little rose water and fresh rose petals minced lightly



I love to eat Rose Petal Ice Cream along side soft summer fruits such as raspberries, cherries or strawberries topped with (of course) Rosehip Syrup or more rose petals.

Wild Rose Recipes
Blossoms: June
Ripens: September

The fruit of the wild rose has the most vitamin C of all wild fruits. The farther north the rose hips are harvested, the richer they are in this essential vitamin. The hips turn to a lustrous red or orange when ripe and may be either globular or elliptical in shape. Try to gather your hips in the wild, away from dusty roads just before the first frost is expected, though they can still be used even after they are frosted and soft.

Rose Petal Jelly
1 cup fresh, fragrant, unsprayed rose petals
Juice of one lemon
2 1/2 cups sugar
1 package powdered pectin
1 1/2 cups water

Rose petals are best gathered in the morning. Cut off the white base on each clump of petals as it adds bitterness.

Put petals, lemon juice, and 3/4 cup water in blender and blend until smooth. Gradually add sugar. Put mixture in sauce pan and stir in pectin, 3/4 cup water and boil the mixture hard for one minute, stirring constantly. Put it all back in the cleaned blender and stir until smooth. Pour into hot, sterile jars leaving 1/4- inch head space. Process 10 minutes in a boiling water bath, or freeze.

Rose Hip Juice
To prepare rose hip juice for use in many things, just snap the stems and tails off the rose hips and cook in enough water to almost cover them. Cook until well softened. Put through a sieve. Cook again in less water and again put through a sieve. Repeat once more. Then discard remaining seeds and skins and drain the rest overnight through a jelly bag or several layers of cheesecloth.

The juice can be made into syrup or just stored in the refrigerator in a covered jar, to use from time to time in various recipes that would benefit from the addition of vitamin C. The pulp can be used in jam or jelly to augment the quantity where you are a bit short and to add vitamin C.

Use rose hip juice in any syrup, jam or jelly in place of water - at least partly. It doesn't have much taste, so it can be used in many different things to add that all-important vitamin C.

One use for the pulp is to spread it thinly on cookie sheets and dry it in a low oven, with the oven door slightly open to allow moisture to escape. When completely dry, break the sheet of puree into smaller pieces and pulverize with a rolling pin. The resulting powder is delicious sprinkled on cereal or beverages, or used in place of a little flour in many recipes.

Candied Rose Hips
Snap off the stems and tail of the wild rose hips you have collected. Discard any imperfect ones. Insects like rose hips too, so sort them with care. Split the hips open. With a teaspoon turned over, force the seeds out of the hips. Scrape out any extraneous membrane from the inside. Cover with cold water in a saucepan and bring to the boiling point. Reduce the heat and simmer slowly for 10 minutes. Drain well.

Cook to the boiling point 1 cup sugar, 1/2 cup water, and 1 or 2 pieces of crystallized ginger. Add the drained rose hip pieces (not more than a cupful at a time). Cook slowly until the hips just begin to appear translucent. Using a skimmer, remove the hips from the syrup and spread them on a platter to cool. If you have more hips, cook them in the same way until all are cooked, but never add more than a cupful at a time.

When cool, roll the hips in granulated sugar and spread thinly on waxed paper to dry. These make a healthful snack for the kids. They should be stored in an airtight, childproof glass container.

Rose Hip Tea
Grind approximately 3-4 cups of rose hips. Boil in 2-3 cups of water for 20 minutes. Strain the liquid to remove the pulp. It's delicious hot or cold.

Rose Hip Candy
Gather rose hips, grind into a paste, mix with butter, and add sugar to sweeten. Shape into balls, put a stick into the balls, and roast them over hot coals and enjoy them as a treat on your camping trips.

Rose Hip Syrup
3 pounds rose hips (ripe)
1 cup honey

Wash hips, remove stems and ends. Use a stainless steel or enamel saucepan. Simmer 15 minutes or until tender. Mash with a wooden spoon. Simmer another 8 minutes.

Pour into several layers cheesecloth and allow to drip over night into ceramic bowl. Squeeze out leftovers. Return juice to saucepan, add honey, and blend well. Bring to boil; boil for 1 minute. Pour into jars and seal. Process in hot water bath for 15 minutes at 5,000 feet. (< I suspect this refers to pressure rather than height!)

[Hedgehogpie]

Rose Hip and Rhubarb Jam
Use slightly under-ripe rose hips. Cut in half and remove seeds with tip of knife.

Combine:
1 cup rose hips
1 cup water
4 cups diced rhubarb
1/2 teaspoon salt

Boil rapidly 2 minutes and add:
2 cups sugar
1 tablespoon grated lemon rind

Boil rapidly 2 minutes. Seal in sterilized jars. Process in hot water bath for 15 minutes at 5,000 feet.

Rose Candy

Pick rose petals in the early morning while still dewy. Place a layer of petals, 1-inch thick, in a stone crock. Cover layer with a generous amount of brown sugar. Add alternate layers of rose petals and sugar, pressing down tightly till crock is full, ending with a layer of sugar on the top. Cover crock and let stand for 3 months. At that time, the petals and sugar will have candied and be ready to eat.


Roses, Crystallized

Gather roses on a dry day after the dew has evaporated. Before gathering roses, dissolve 2 oz of gum arabic in 1/2 pint of water. Separate the rose petals and spread them on dishes. Sprinkle them with the gum arabic solution, using as many petals as the solution will cover. Then spread them on sheets of waxed paaper and sprinkle with castor sugar. Allow to dry for 24 hours. Put 1 lb of loaf sugar and 1/2 pint of cold water into a pan, stirring until the sugar has melted, then boil fast to 250ºF, or to the 'thread' degree. Keep the syrup well skimmed. Place rose petals into shallow dishes and pour the syrup over. Leave them to soak for 24 hours, then spread them on wire trays and dry in a cool oven with the door ajar. The syrup can be colored with food coloring to give the petals more color. Rose petals can also be used to flavor butter.


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Rose Hip Jelly
3 lbs ripe rose hips
2 cups cold water (or just enough to cover hips in pan)
6 cups sugar
6 oz liquid pectin

Remove any spines from hips, then wash and remove any 'tails'. Place in saucepan. Add water, bring to a boil and cook over a medium heat for 15 minutes. If you wish to speed up the cooking, gently crush the hips with a potato masher. Remove from heat and pour through a jelly bag. Recover 5 cups of juice. Add juice to saucepan with sugar and mix thoroughly, then bring to a boil. Add pectin and bring to a boil for 1 full minute. Remove from heat, skim foam and pour off into hot, sterile jelly jars and seal. Jelly will be a soft pink color.



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Rose Hip Jam
3 lbs ripe rose hips
1/2 cup cold water
1 cup sugar per cup of juice
6 oz. liquid pectin

Wash and remove any spines from rose hips. Place into sauce pan and add water, then bring to a boil. Simmer till fruit breaks open and juices run. Remove form heat and strain mixture through a food mill. To each cup of pulp, add 1 cup of sugar. Mix thorughly and bring to a boil. Add pectin and boil for 1 full minute. Remove from heat, skim foam, and pour into hot, sterile jelly jars and seal.
(Rose hips can be combined with other fruit if desired. Use 1½ lbs of rose hips and 1½ lbs. of other fruit as desired and combine the pulps.)



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Rose Hip Sauce
2 cups rosehips
2 cups water
1 cup sugar

Place water and sugar in a pan and boil till sugar has melted. Slice hips in half and add to sugar mixture. Cook gently for 1 hour. Strain through a sieve and cool.



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Rose Petal Jam
12 cups red rose petals
1 cup granulated sugar
2/3 cup honey
juice of 2 lemons

If necessary, collect over a period of several days, keeping each day's pickings sprinkled with a little lemon juice in a covered jar. Snip off the bitter white heels. Simmer petals in a little water till tender, then stir in sugar, honey and lemon juice. Cook till syrup is thick. Pour into warm, sterile jelly jars and seal.



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Rose Petal & Crab Apple Jelly
1 pint of rose petals (fill a 1 pint jar completely)
1 quart ripe crab apples
1½ cups of sugar per cup of juice
6 oz liquid pectin

Cover petals with boiling water and cover. Keep out of bright light and allow to sit for 24 hours. The next day, strain and collect the liquid. Wash and stem crab apples, then cook in a little water till soft. Mash apples to release the juice, then simmer for 15 minutes. Strain through a jelly bag, but do not squeeze (clouds the jelly). Combine liquid from rose petals, juice from crab apples and sugar. Mix thoroughly, then bring to a boil for 1 full minute, or till the sugar has completely dissolved. Add pectin and hold at a full boil for 1 minute, then remove from heat. Skim foam and pour into hot, sterile jelly jars and seal. Color will be a dark pink.



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Rose Hip & Cranberry Jelly
1 pint of rose petals (fill a 1 pint jar completely)
2 cups of cranberries
1 cup of water
4 cups sugar

Snip off bitter white heels. Cover with boiling water and cover. Keep out of bright light and allow to sit for 24 hours. The next day, strain and collect the liquid. Clean and remove stems from cranberries, then boil in the 1 cup of water for 20 minutes, or till juice runs freely. Strain through a sieve. Combine rose petal liquid and cranberry juice in a saucepan. Bring to a boil, then add sugar. Boil till sugar has completely dissolved. Remove from heat, skim off foam and pour into hot, sterile jelly jars and seal.



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Rose Petal Sandwiches

Put a layer of red rose petals in the bottom of a jar or covered dish. Put in 4 oz. of fresh butter wrapped in waxed paper. Cover with a thick layer of rose-petals. Cover closely and leave in a cool place overnight. The more fragrant the roses, the better the flavor imparted to the butter. Cut bread in thin slices or circles, then spread each witht he butter and place several petals from fresh red roses between the slices, allowing the edges to show. Violets or clover blossoms may be used in place of roses.


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©2000 by Ernestina Parziale
PERFUME JAR
Take, for foundation, rose petals and salt prepared during the rose season, turning and mixing the mass and adding constantly to it for two months. Then place a portion of it on the bottom of the jar; spread a layer of raw cotton over it, sprinkled with powdered cloves, mace, nutmeg, allspice, cinnamon, orris root, caraway and fennel seeds (bruised), Cardamom pods and seeds, or sprays of lavender, a handful of sage, thyme and rosemary, shavings of cedar, any highly perfumed flowers, leaves of rose and lemon geraniums, a sprinkling of camphor, sprigs of peppermint, spearmint and a little musk. Any odiferous material, indeed, will add piquancy to the potpourri. I sprinkle the layers with very strong vinegar, and add a handful of salt each week during the time of putting in fresh materials. Cologne, essential oils of various kinds and the sachet odors sold at a comparatively low price in the wholesale drugstores prove fine additions. Such jars opened daily for fifteen minutes fill a house with odors as spicy and delicious as those wafted from the realms of "Araby the blest."

SCENT POWDER
Coriander, orris root, rose petals, and aromatic calamus, each, one ounce; lavender flower, ten ounces; rhodium, onefourth dram; musk, five grains. These are to be mixed and reduced to a coarse powder. This scents clothes as if fragrant flowers had been pressed in their folds.

TINCTURE OF ROSES
Take the petals of the common rose (Rosa centifolia) and place, without pressing them, in a common bottle. Pour some good spirits of wine upon them, close the bottle and let it stand until required for use. This tincture will keep for years, and yield a perfume little inferior to attar of roses. A few drops of it will suffice to impregnate the atmosphere of a room with a delicious odor. Common vinegar is greatly improved by a very small quantity being added to it.

three recipes compiled by Robert Simpson, Cleveland, Ohio, for a publication of the Forest City Rose Society:


POTPOURRI
Crush and mix one oz. of orris root, ground nutmeg, ground clove, gum benzoin and powdered storax.
In bottom of rose jar sprinkle a handful of common salt and a little of the above mixture. As various fragrant herbs and flowers bloom, gather, dry and add in layers. Sprinkle each with salt and spice mixture. When above quantity of spice mixture has been used, continue using salt alone between layers. Stir thoroughly each day until all moisture seems dispelled. Cover tightly, ready for use in one month. Use rose petals, lavender, lemon verbena, lemon balm, bergamot leaves, rosemary, dried orange and lemon peel stuck with cloves, clove pink, carnations, etc.

ROSE JAR
10 cupsful dried rose petals
1/4 lb. ground orris root
2 oz. sandalwood powder
1/4 lb. table salt
1/2 oz. ground cloves
1/4 oz. ground allspice
1/2 oz. ground cinnamon
2-3 vanilla beans

[Hedgehogpie]

ROSE BEADS
Heat 1 cup fine salt; add to this one heaping cupful rose petals, pressed down very firmly, even mashed, and crushed so that a fairly large amount is used. Stir the heated salt and rose petal mixture into 1/2 cup of water, more if necessary, to make the mass hold together. Add a drop of oil paint to make desired color, or omit if natural color is desired. Reheat over asbestos plate, stirring constantly until smooth. Roll mass 1/4 inch thick, cut with thimble and roll each bead in the palm of the hand until perfectly smooth and round. As beads are rolled, string on #24 or #26 florist's wire. Hang in a dark place until completely dry before stringing on dental floss. Move beads on occasion while drying to keep holes free and beads from sticking to wire.

DRY SACHETS
(Mrs. Leland Abbott, Amarillo, Texas)
Dry lavender leaves
Dry rosebuds and petals
Whole spices (also dried peppermint leaves)
Oils as follows depending upon the odor desired:
Oil of lavender Oil of oranges
Oil of roses Oil of jasmine
The sachets are prepared as follows: thoroughly mix all dry materials. Cut large squares of net cloth (cotton). Cut cotton (like used in quilts) into the same size squares as net. Place double handful (be generous) of dry materials in center of cotton which has been placed on the net. Fold in the four corners of the net and cotton, grasping the whole product tightly to the materials inside; work the cotton down in the center toward the inside of the bag (that is, inside itself). Leave the four corners sticking out . . . they act as decorations. Tie as tightly as possible a piece of narrow ribbon around the net where it is being grasped. Make a pretty bow and place a drop or two of the concentrated oil down in the center where the cotton was pushed down inside, use an eye dropper and do not be generous. The oils are concentrates and an ounce will go a long way.

GRANDMOTHER'S POTPOURRI
(Mrs. George W. Dick, Shillington, Penna.)
3 gallons dried rose petals (not in the sun)
1/4 lb. orris root add first and
3/4 lb. lavender flowers mix well
1/8 oz. oil bergamot
1/8 oz. oil rosemary
1/8 oz. oil violet flowers
1/8 oz. oil jasmine
1/8 oz. oil lavender flowers
1/8 oz. oil bay
1/8 oz. oil verbena
1/8 oz. oil geranium
1/8 oz. oil Turkish myrrh (resin powder)
10 grains Musk Aribrette (synthetic)
The oils may be obtained from any good pharmacy and all or few may be used. Place in tightly covered containers, mixing well every two or three days. Will be ready for use in five or six weeks.

ROSE PETAL JAR
(Mrs. Helen H. Dreyer, Cincinnati, Ohio)
Select a jar with a rather firm lid. I use hand-molded bean pots of various colors. Dry the rose petals. They must be so dry they are almost brittle. Place a layer of rose petals in the jar, cover lightly with ground cloves, cinnamon and mace, all ground; add layer of rose petals and another of the spices until the top of the jar has been reached. Add a little sweet cedar or sandalwood. On top of the last layer add a few drops of your favorite perfume. A number of these jars can be made up and stored until such time as you find a use for them. If, after some months, they lose some of their fragrance, it can always be renewed with the addition of the same spices and a few drops of perfume. I now have a jar five years old and it still scents the entire room when the lid is removed.
Just a word of advice before using roses in cookery. Our contributors tell us that rose petals, leaves, buds and hips should always be washed well to free them from all insecticides and fungicides. Rose petals to be used in foods or beverages should always have the white portion at the base cut away, as this is bitter. A rose flavor may be obtained in standard cake and icing recipes by substituting 1/2 teaspoon of extract of roses for standard flavoring.

ROSE PETAL JELLY
(Mr. and Mrs. Jack Halpern, San Francisco, California)
3 doz. fresh roses (2 qts. fresh petals, loosely packed)
1 qt. boiling water
4 cups sugar -
3 tablespoons lemon juice

Remove petals from roses. Place in large bowl. Add boiling water. Cover and steep for 20 minutes, or until all color is out of petals. Strain liquid into shallow, wide pan. Add sugar and lemon juice. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to full rolling boil. Maintain boil until jelly stage is reached, that
is, when two drops will gather on the edge of a metal spoon, then flow together to form a sheet. Skim and pour into hot, sterilized glasses, then paraffin. Yields approximately eight 6 oz. glasses.


The following recipe was contributed by Mrs. Clark B. Street, Phoenix, Arizona. She found the recipe for rose-hip jam in the Agricultural Gazette of New South Wales, Australia.

Rose Hip Jam
Select two pounds of rose-hips, two pints of water and cook until tender. Rub through a sieve, making a rose-puree. Cut four apples, peel and all, and cook in very little water until tender. Rub through a sieve, making an apple-puree. Combine rose hip-puree and apple-puree with two and onehalf pounds of sugar and one-third cup of lemon juice. Boil fifteen minutes after reaching the rolling boiling stage. Delicious!

Mrs. H. A. Cowles, Webster, New York, contributed the following two recipes:

RUGOSA JAM
Take two cups Rosa rugosa hips (or haws). Wash thoroughly and cut out the black calyx. Cook hips in two cups water until tender. Mash fruit while cooking. Push pulp through fine sieve and to each cup of pulp add one cup of water. Then cook until the pulp thickens to the consistency of other jams. This jam has the delightful fragrance of roses and slight flavor of tomato jam.

CANINA HONEY
1 and 3/4 cups cleaned rose hips
2 and 1/2 cups water

Cook rose hips in the water about 15 minutes and occasionally crush them. When they are tender, pour into jelly bag and strain off juice. This quanity yields about 7/8 cup of juice to which add enough water to make a cupful then add one tsp. lemon juice, 3/4 cup sugar and cook rapidly until juice jellies on a silver spoon. This will thin to a honey consistency when cold. It is delicious served on waffles, pancakes and as a cake filling.
Mrs. S. R. Savage of Overton, Texas, sent in two recipes and tells us that the following recipe was given her in England by a woman who had spent many years in Persia (now Iran): PERSIAN ROSE JAM
1 lb. clean rose petals 4 lbs. sugar
3 lemons

Rub the rose petals with about one pound of sugar, then put them into a saucepan with five tumblers of water, add the rest of the sugar, boil until the sugar thickens. Just before taking off the fire pour in the juice of three lemons. The Persians used a rose which blossomed only in May and June, but I believe any fragrant Hybrid Tea, such as Crimson Glory, would do equally well.

Rose Hip Jelly
Take one pint of rose-hips and peelings from two tart apples; cover with water and cook until tender. Crush and let drip through thin muslin bag for clearness. Measure two cups of juice and add two cups sugar and bring to the boiling point. Add 1/2 cup lemon juice and boil briskly for 12 to 15 minutes. Test for jell after 10 minutes, if boiled too long it will toughen. (Never make more than two cups at one time.) ROSE JELLY
(Mrs. Lewis H. Friedman, Rochester, New York)
Take two quarts washed, fragrant rose petals. Rinse last in salt water. One qt. water and two qts. rose petals must boil down to one pint in volume. Strain off petals, reserving two tablespoons of them and chop finely.
Rose petals must be picked at noon if you wish to store them for two or three weeks or until you have gathered enough petals to work with. Store in air-tight jar in refrigerator. Be sure to cover the kettle when boiling rose petals because of the pungent gas given off. If petals are gathered during or after rain, begin to work with them immediately. 1 pt. rose extract (made as above)
2 cups sugar
2 tablespoons white Karo syrup
2 tablespoons rose extract which should be reserved from pint. Food coloring as desired.

Boil the rose extract with the sugar until it forms a web over fork, mix Karo syrup with the two tablespoons rose extract and the coloring. Then add to jelly. Boil again for seven to nine minutes. Add the two tablespoons finely chopped rose petals, then pour into sterilized jars. This jelly will not hold its form as other jellies. This is used to flavor candies, frostings and served over meringues and ice cream, etc.


The following recipes were compiled by Robert Simpson, Cleveland, Ohio, for the Forest City Rose Society:


ROSE CONSERVE
Cut off white base of fragrant rose petals. Chop in wooden chopping bowl while fresh. To each cupful chopped petals add 13/4 cups granulated sugar. Put in jar and cover tightly to keep out all air. Let stand for one month. By that time clear liquid will have formed on top. Pour this off to be used as flavoring for sauces, custards and ices. The solid part is to be used in cakes, puddings, pies, etc. Two tablespoons of this pulp gives tang and aroma to special desserts, whipped jello, whipped cream, marshmallow, etc.

RED ROSE CONSERVE
1 lb. red rose petals (white removed)
11/2 pts. water
4 lbs. confectioners' sugar
Boil petals in water gently until tender, and color removed (one- half to one hour). Keep pot covered. Strain, pressing gently. Return liquor to fire, bring to boil. Add sugar one pound at a time slowly until dissolved. Bring to candy stage. Return rose petals to syrup. Remove at once, stir until uniform. Cool and then pot up. Keeps without sealing.

ROSE HONEY JELLY
Mix three cups strained honey and one cup hot water. Mix thoroughly and bring to quick boil. Add 1/2 bottle fruit pectin immediately. Bring to full rolling boil and remove from stove at once. Skim, add one teaspoon of extract of roses, stir thoroughly and pour quickly into sterilized jelly glasses and seal. Makes five glasses.

ROSE HONEY
Cut off white base of sweet-scented rose petals. Mash pound trimmed petals with wooden masher. Boil in one pint
water 15 minutes. Strain, add two pounds strained honey. Boil down to thick syrup. Pour into scalded glasses and seal. Pour one thin layer of paraffin and let set. Add a washed rose leaf or two and cover with another thin layer of paraffin.

ROSE BUTTER
In bottom of glass jar put a layer each of butter and washed rose leaves (sweetbriar). Build up with layers. When full, seal until used on hot biscuits with fruit salads, etc.

ROSE VINEGAR
To a cup fragrant rose petals (white removed) add one pint boiling white vinegar. Cover tightly, let stand 10 days, strain. Vary using rosemary, or lavender with roses.

ICE CUBES
Boil together for five minutes, two cupsful water and 1/2 cupful sugar. Pour this over 1/2 cupful finely minced sweetbriar rose leaves. Cool, add juice of three lemons. Strain, color light green. Freeze in cubes, use in fruit drinks and herb teas.

ROSE WATER BEVERAGE
Soak two cups fresh rose petals in water overnight or at least four hours. Petals should be under pressure while soaking. Add to sweetened fruit juice.

ROSE TEA
Boil five minutes: one heaping teaspoon of Rosa canina hips in one cup water, strain and serve as other tea. May also be made by steeping hips for ten minutes in boiling water.

[Hedgehogpie]

ROSE FROST
Twirl rims of beverage glasses in a mixture of egg white and a little rose water whipped to a froth. Sprinkle with granulated sugar, dry on wax paper.

CRYSTALLIZED FLOWERS AND LEAVES
Rose leaves (not petals), angelica stalk, mint or sage leaves and flowers, roots of lovage and violets. Make syrup of one pound sugar and one pint water, boil to ball stage when dropped in cold water. Remove from fire. Drop in selected, washed and dried leaves and flowers, pressing down without stirring. These should be thoroughly dry. Bring syrup to boil again, pour into flat container and set aside. The second day drain flowers, etc., and add 1/4 pound sugar to syrup and boil
to ball stage. Put in flowers, etc., again bring to boiling point and set aside. The third day repeat the process but when syrup comes to boil after flowers are added, stir flowers lightly until syrup granulates, then pour on sheets of wax paper. Breakage can best be avoided by separating flowers with fork. Use for cake and dessert topping.

CANDIED SUGARED ROSE PETALS (Mrs. Ralph Lane, Morrison, Illinois)
Rose petals must be dry and clean. Dip both sides in slightly whipped white of egg or brush with camel-hair brush, then coat both sides of the petals immediately with granulated sugar and lay carefully on waxed paper. Allow to dry thoroughly before packing in boxes. To hasten drying, turn the petals once. They will keep for a year.

CANDIED ROSE PETALS (Mrs. George Kubis, Rivera, California)
Prepare a cooked fondant one day in advance. (Do not make fondant on damp or rainy day as moisture affects the sugar.) Use a clean enamel or agate sauce pan. Put in two cups granulated sugar and 1/2 cup boiling water. Stir only till dissolved! Take out spoon and let sugar and water come to boil. Have ready a soft linen cloth tied to a stick. As the grains of sugar are thrown against the sides of the pan use the swab to wipe them off. (It can be moistened in cold water, but not be dripping.) If sugar grains fall in syrup it will granulate.
When it forms a soft ball it is done; (10 minutes). Remove from fire and lift carefully (if it is handled roughly it will granulate instead of being creamy.) Carefully pour into shallow bowl and cool. Do not jar it. If jellylike film spreads over top, fondant is all right. When fondant is cooled to lukewarm, stir with a spoon until it is stiff paste. Knead it till soft and smooth. Store in bowl and cover with damp cloth. The next day add to one cup of fondant 3 drops of lemon juice and stir over hot water or in a vessel set in a pan of hot water until thoroughly melted. Have fine perfect rose leaves or petals which you have spread out and allowed to become dry but not crisp. Dip each leaf or petal in fondant and take it out carefully with a toothpick and lay on a sheet of waxed paper to dry. Violets and strawberries may also be candied this way.

Recipes:
~~~~~~
Turkish Princess Rose Cake
Pre-heat oven to 375°F.

Into a mixing bowl, combine:
1½ cups cake flour,
2 tsp. baking powder,
2 Tbsp. finely ground almonds
½ cup Rose Otto Sugar (recipe follows)
2 Tbs. Rose Syrup (recipe follows)
¾ cup + 1 Tbsp. milk,
5 Tbs. Unsalted butter,
1 egg,
1½ tsp. vanilla extract,
Pinch of salt.
Another 2 Tbsp. Rose Syrup

Blend all ingredients, except additional 2 Tbsp rose syrup. Mix about 4 minutes at medium speed with electric mixer. Turn into 2 - 8" lightly buttered and floured round cake pans. Bake in oven (375°F) until a toothpick, when inserted into the center of the cake, comes out clean - about 25 - 30 minutes. Let cool ten minutes before removing from the pan.

Remove from pans, place cakes on a rack, and let completely cool. Spread 2 Tbsp. Rose Syrup on top of the bottom cake layer. Then frost with Rose-Almond Frosting (recipe follows).
Place top cake layer atop frosted lower layer.
Complete frosting top and sides of the cake.
Garnish with fresh and candied rose petals (optional).

~~~~~~
Rose-Almond Frosting

8 Tbs. Unsalted Butter
1 tsp. vanilla extract
2 Tbsp. Rose Syrup
1 Tbsp. finely ground almonds
4½ cups (1 box) powdered sugar
Rose hydrosol (have a few tablespoons handy)

In a mixing bowl, beat butter and vanilla extract, until the butter is softened. Add 2 Tbsp. Rose Syrup and continue to beat until mixture is fluffy. Slowly add powdered sugar, blending on a slow speed at first to combine ingredients. Add Rose hydrosol, a tablespoon at a time, until frosting reaches proper consistency.
~~~~~~
Rose Otto Sugar

1-2 cups sugar
2 drops of Rose Otto
Blend well in a food processor.
~~~~~~
Rose Syrup (Easy)

4 heaping Tbsp. Rose Petal Jam
2 Tbsp. Water
Combine jam and water in a small pan. Warm slightly over low heat while stirring.
~~~~~~
Asure (Turkish Wheat Pudding)
This is one of the oldest and most traditional deserts in Turkish cuisine. Legend says "When the Flood finally subsided and Noah's Arc
settled on Mount Ararat in Agri, those on the vessel wanted to hold a celebration as an expression of the gratitude they felt towards God, but alas, the food storages of the ship were practically empty.
So they made a soup with all the remaining ingredients they could find and thus ended up with 'Asure'.

Following that legend, today Asure is prepared by cooking together at least fifteen ingredients which vary slightly by region.

For example, in the Çorum region, known as "Pekmezli Hedik" molasses is used and replaces sugar. In Gaziantep anise is added to that version.

Servings: 10 Ingredients:

Dövme (dehusked wheat for Asure) 1 cup (180 grams ) Chickpeas 1/3 cup (60 grams)
Dry white beans 1/3 cup (60 grams)
Rice 2 tablespoons (15 grams)
Water 12 ½ cups (2.5 kg)
Dried apricots 10 (60 grams)
Dried figs 5 (125 grams)
Raisins (seedless) ½ cup (50 grams)
Orange 1 small size 1(20 grams)
Sugar 1 2/3 cups (300 grams)
Rose water 2-4Tbsp (20-40 grams)
Walnuts (not crushed) 2/3 cup (65 grams)
Pomegranate ½ small size (50 grams)

Preparation :
Rinse the wheat, chickpeas and dried beans.
Soak beans and chickpeas, separately, each in 1 cup of water, overnight.

Soak the Dövme and rice together in 2 cups of water, overnight.

Add 3 cups of water to the Dövme and 2 cups of water each to chick peas and beans and place them individually on the burner.

Cook the Dövme until the grains are dissolved and the starch comes out. If necessary boil the
chickpeas in a pressure cooker. Rinse dried fruit and soak them for 2 hours in 1 ½ cups of water.

Mix the cooked ingredients and the dry fruit in a pan and cook for 15 minutes. Peel the orange and cut the rind, including the white inner part into 3-4 cm long and 1 cm wide strips. Divide the orange slices into 4-5 pieces. Add them to the mixture altogether and cook for another 5 minutes. Add the sugar and cook for 1-2 minutes and turn off the heat.

Add the rosewater and stir. Pour into dessert cups. Garnish with walnuts and pomegranate seeds.
~~~~~~
For more information of the history and production of rose oil and rose hydrosol, visit
"Rosa Damascena - Anatolian Rose Production" by Butch Owen
http://www.av-at.com/distillation/ rosadamascena1.html

Step by step instructions on how to make rose petal jam
http://www.av-at.com

Candied Rose Hips
These make a healthful snack the kids should love! A nicely wrapped sample, with the recipe attached, also makes a good holiday gift.

You will need:
1 Cup Ripe* Rose Hips
1 Cup Sugar
1/2 Cup Water
1 or 2 Pieces Crystallized Ginger
Additional Water (for simmering)
*Rose Hips are ripe in the fall when they have turned bright colors.

Snap off the stems and tail of the rose hips you have gathered. Discard any imperfect ones. Split the hips open. With a teaspoon turned over, force the seeds out of the hips and throw the seeds away. Cover the hips with cold water in a saucepan and bring to a boil. Reduce the heat and simmer slowly for 10 minutes. Drain well.
In the same saucepan, bring 1/2 cup water, 1 cup sugar, and the crystallized ginger to a boil. Add the drained rose hips (not more than a cupful at a time). Cook slowly, until the hips just begin to appear translucent. Using a skimmer, remove the hips from the syrup and spread them on a platter to cool. If you have more hips, cook them the same way until all are cooked, but never add more than a cupful at a time.

Once cool, roll the hips in granulated sugar and spread thinly on waxed paper to dry. Store in an airtight container.

Rose Hip Soup
Ingredients
1 quart rose hip juice or puree (fresh or canned)
2-4 tablespoons honey
1-3 tablespoons lemon juice or homemade cider vinegar, optional (Omit if using canned juice or puree.)
1 tablespoon potato starch, cornstarch, or tapioca granules
6 (about) tablespoons sour cream or yogurt, optional


Instructions
Heat the rose hip juice or puree, honey, and Iemon juice or vinegar. Adjust amounts of honey and Iemon juice or vinegar to give a lively sweet tart flavor. Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears. Float a spoon of sour cream or yogurt in each bowl of soup when it is served.

Yield: 5-6 medium bowls

Variations
Using Dried Rose Hips:
Soak l/2 cup dried rose hips in a quart of water for a few minutes, then cook till soft. Mash with a fork and strain, reserving liquid. Add another cup of water to the pulp. heat to a boil, then strain. Combine the juice from both strainings and use for making the soup.

Rose Hip Pudding:
Add honey to taste, and increase starch or tapioca to 5-6 tablespoons. After it has thickened pour the pudding into individual dishes or into a serving dish to cool. The flavor is brisk and very fruity.

Rose Hip Jam
4 qt rose hips with black ends removed (about 5 pounds)
3 1/2 c Sugar
Water (Wine or sherry)
Gather the rose hips after the first frost. Wash the rose hips well in case there is any insecticide residue. Cover with water and simmer until the hips are very soft and falling apart. Press through a food mill or colander to remove the seeds and larger particles. Press through a finer sieve to remove the smaller fibers and seed bits.

Cook the pulp down until it is quite thick, (thicker than heavy cream). Add about a pound of sugar for every pound of pulp. Check the taste to see if its sweet enough. Rose hips have enough pectin to jell and enough ascorbic acid to make it a little tart. Cook over high heat until the mixture has a thick jam-like consistency. Put in jars and process.

Makes 4 half-pint jars.



Rose Hip Jelly
4 quarts ripe rose hips
2 quarts water
1 package pectin crystals 5 cups sugar
1/2 cup lemon juice

Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice. Add to juice, the lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove jelly from heat and skim off foam with metal spoon. Pour into hot sterilized jars.



Rose Hip Tea
1 tea bag
1 tablespoon dried rose hips
3 to 4 whole cloves Sugar or honey to taste
1 cup boiling water

Steep tea bag, rose hips and cloves in boiling water for five minutes. Remove hips and cloves. Reheat if desired. Sweeten to taste with sugar or honey. Makes one serving.


Rose Hip Nut Bread
Juice of 1 orange plus water
to make 1 cup
1/2 cup chopped raisins
3/4 cup seeded and chopped
wild rose hips
2 Tbsp melted butter
1 tsp vanilla 1 egg, beaten
1-1/2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup nuts or sunflower seeds



In a large bowl, mix the first six ingredients. Sift together and then
add the dry ingredients. Mix until well blended but do not overmix or
bread will be dry and heavy. Gently stir in nuts or sunflower seeds.
Spoon batter into a well-greased 5 x 8-inch loaf pan and bake at 350 degrees F. for one hour.



Rose Hip Syrup
4 cups rose hips
2 cups water
1 cup sugar
Wash rose hips thoroughly. Remove stems and flower remnants.Boil hips and water for 20 minutes in a covered saucepan.

Strain through a jelly bag. Return clear juice to kettle. Add sugar. stir well and boil five minutes. Refrigerate until used.



Rose Hip Leather
Use soft ripe rose hips (the riper they are, the sweeter they are).
It takes about 4 cups of rose hips to make 2 cups of puree. Remove stalks and blossom ends. Rinse berries in cold water. Put them into a pan and add enough water to almost cover. Bring to a boil and simmer 10 to 15 minutes. Press through a sieve or strainer. All that does not go through the sieve is placed in the pan again. Add a little water, enough to almost cover, if you want a thicker puree, add slightly less. This time heat but do not boil so vigorously. This will dissolve a little more of the fruit so that it will go through the sieve. Press again and then repeat the process one more time. By now, most of the fruit should have gone through the sieve leaving only seeds and skin to discard.
Line a cookie sheet, 12 by 17 inches, with plastic wrap. This size cookie sheet holds approximately 2 cups of puree. Spread puree or fruit leather evenly over the plastic but do not push it completely to the sides. Leave a bit of plastic showing for easy removal. Place on a card table or picnic table in the hot sun to dry. If the plastic is bigger than the cookie sheet and extends up the sides, anchor it with clothes pins so it will not flop down and cover the edges of the leather. Puree should dry in the sun six to eight hours.



Rose Hip Candy
Wash the rose hips with a spray or under running water. Drain and pat dry gently with paper towel or a clean cloth towel. Remove the seed from each rose hip with a small coffee spoon or pointed knife. For each 1 cup rose hips, dissolve 1/3 cup sugar in 2 tablespoons plus 2 teaspoons water. Add rose hips to the sugar-water and cook over medium heat. Be sure all hips are coated on the inside. This is easiest done by tilting the pan and spooning the syrup over and around them. Shake pan occasionally. Cook until rose hips are just about to burn, about 5 to 10 minutes. Remove hips as quickly as possible from pan - but individually, if you can - dropping each onto a sheet of waxed paper that is covered with granulated sugar. (two forks work well for this process. ) The syrup thickens fast. Separate any nested hips. Sprinkle sugar over them, then roll in the sugar until the hips are well coated on all sides. While they are drying, break off any hard bits of sugar. Add more sugar and toss the hips gently with two forks. Store in a glass jar.


Rose Hip Crumble Pie
Pastry for single-crust 9-lnch pie
1 cup dried rose hips
1/4 cup milk
1-1/2 cups sifted all-purpose
flour
2 teaspoons baking powder Dash of salt
1/2 cup shortening
1-3/4 cups brown sugar
2 egg yolks, beaten
2 egg whites
Pecan halves (optional)

Prepare pastry and line a pie pan. Soften rose hips in milk. Sift together flour, baking powder and salt. Cream in shortening and brown sugar, mixing well. This makes a crumbly mixture - reserve 1 cup for topping. To the remainder add the egg yolks, milk and rose hips. Beat the egg whites until peaks hold form. Fold into the berry mixture. Spoon into pie pan and sprinkle with the crumbly topping. Garnish with pecan halves, if you wish. Bake at 350 degrees F. for 35 to 45 minutes or until pie appears well done.

Rose Hip Chutney
Ingredients and Directions
1/2 pt Dried rose hips, seeds

-removed or 1 pt Fresh hips, seeds removed

1 pt Cider vinegar or wine

-vinegar 1/2 lb Raisins or sultanas, chopped

1 1/2 lb Cooking apples, peeled,

-cored and chopped 2 ts Ground ginger

3/4 ts Cayenne pepper

1 ts Ground cloves

1 lg Clove garlic, minced

1/2 lb Brown sugar

1/8 c Fresh lemon juice

1/8 c Fresh orange juice,

-unsweetened 1/2 ts Grated orange rind

Needed: large, heavy saucepan; canning jars, parafin, cellophane, plastic-lined lids or jars with hinged lids and rubber seals. Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight. After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil oveer high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened. Leave to cool, then place chutney in clean, dry jars and cover with parafin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids). Store chutney in a cool place. Keep for at least a month before using. Like all chutneys, this one improves with age. It goes well with, turkey, ham, or game and is good during the winter holidays.

[ellie12022]

Wow! Thank you.

[Islay]

You star, thank you very much for all of that!

[eccentric_emma]

Thats brilliant! Now I need to make space somewhere to grow tons and tons of roses!

[Hedgehogpie]

I heartily recommend planting rosa rugosa if you do. It's not the showiest rose but it smells lovely and the hips are massive, fleshy and very tasty.

[Millymollymandy]

Thanks for that, that's worked out fine the way you've posted it.

Now I'll come back later to have a read when I have a bit more time!

[jim]

Dear Hedgehogpie,

I'm astounded. Amazing amount of research, enough for a booklet in its own right! Well done. And the best bit is that you shared the information freely, shows the way forward after all the Arrogance Indifference and Greed of bankers and MPs.

Love and Peace
Jim

[Millymollymandy]

Process in hot water bath for 15 minutes at 5,000 feet. (< I suspect this refers to pressure rather than height!)

I think it does refer to altitude, or at least I've always thought that's what it means because American bottling recipes often give the bottling time according to altitude as apparently it makes a difference. And they have lots of mountains in America!

[Hedgehogpie]

I hadn't thought of that. I guess that's because I'm from Kent & we don't get many mountains round here!

[thesunflowergal]

Wow thanks very much!!

I always have more hips than I know what to do with, now I will have a go at a few more recipes!! Last year I just made jam!!

If any of the Swindon people would like some, please let me know and I will give you a shout when they are ready.