---------- Recipe via Meal-Master (tm) v8.04
  Categories: Flowers, Candies, Holiday, Info/tips
       Yield: 1 servings
       1 c  Flowers
       1 oz Gum arabic
       1 c  Water
       1 tb Corn syrup
       1 c  Sugar
   Dry the flowers. Dissolve gum arabic in 1/2 cup hot
   water and cool. Carefully coat the petals with this
   mixture.  Put them on wax paper so they will not touch
   and mix the corn syrup and sugar in 1/2 cup water and
   cook to a soft ball.  Dip petals into syrup and dry.
   Sprinkle with finely granulated sugar.
   * Source: Flower Cookery (The Art of Cooking with
   Flowers) * by Mary MacNicol * Fleet Press Corporation
   ~ New York * Library of Congress Catalogue Card No.
   67-24072 * Typed for you by Karen Mintzias