| There have always been really strange recipes | | | | My darling Granddad would allow me to pick his |
| around that are passed from kitchen to kitchen until | | | | precious roses to make this. Some petals, especially |
| they fade and a new fad takes over. Usually they | | | | white ones need trimming at the end where they join |
| are perfectly edible, they may even taste quite | | | | the flower as this part of the petal can produce a |
| good, but at least one ingredient is strange or used in | | | | bitter taste. |
| a peculiar way. | | | | 2 mugs of rose petals packed fairly tightly, 2 |
| Bacon Mugs | | | | ½ mugs of sugar, 2 mugs of warm water, 2 |
| I found a version of this on Stumble. The resulting | | | | tablespoons of honey, 1 teaspoon of lemon juice. |
| mugs make great containers for salads, rice etc. Use | | | | Cut the petals into ¼ inch strips. Cover with |
| small ovenproof dishes upside down. These you | | | | the water and cook for about 10 minutes. Strain this, |
| cover with foil pressed well down. These you cover | | | | reserving the petals, and use the liquid to make a |
| with bacon. I t is best if you cross two rashers over | | | | syrup with the sugar and honey. Boil and then simmer |
| the upturned base and then wind one or two more | | | | for 5 minutes before adding the petals once more. |
| rashers in and out to make a bacon basket. Cook | | | | Then cook on the lowest possible flame for about 40 |
| these on a baking tray to catch drips. How long they | | | | minutes- an asbestos mat helps with this recipe. Add |
| take to become crisp will depend upon the bacon and | | | | the lemon juice and cook for a further 20 minutes. |
| your oven. A hot oven is best, but may produce | | | | Pour into sterile pots and seal. Some would want to |
| some smoke. The bacon will shrink of course, but | | | | add a little colouring, but I am a purist and never do. |
| removed carefully from the foil after cooling and | | | | Jelly Fruit - Americans would probably call these Jello |
| they should keep their shape. I must try this with | | | | Fruit. |
| vegetarian bacon, but these crisp up really quickly so | | | | I remember these as a great treat at birthdays |
| keep a careful eye on them. Another idea might be | | | | when I was a child. Somehow eating the jelly from |
| to create a basket in a long, shallow dish. | | | | out of a fruit shell made it taste better - at least in |
| Carrot Jam | | | | my imagination. |
| This comes from a Second World War time book, so | | | | Each fruit will give you 4 portions. Halve your oranges. |
| is really old. The fact that the recipe has survived this | | | | Remove all the flesh taking care not to damage the |
| long must mean that it is worth making. Next time I | | | | skins. Place the dry skins upright on a tray, or better |
| make carrot cake I will split it and spread it with | | | | still balance them in muffin tins which means that |
| some of this. I cannot give quantities as it depends | | | | they stay upright more easily. Make up your jelly/jello |
| upon how much mashed carrot you have. | | | | a little thicker than normal and pour into the empty |
| Wash and peel your carrots. Chop them small and boil | | | | shells as full as you can as it shrinks a little when it |
| in slightly salted water until soft. Drain and sieve or | | | | sets. Place the tray in fridge and let set. Then cut |
| chop finely in a food processor. To one pound of this | | | | each half shell once more so that the orange shell is |
| pulp add on pound of sugar , 1 teaspoon of | | | | now in quarters which make them much easier to |
| powdered ginger and the juice and grated zest of a | | | | eat. All you have to do now is to think of something |
| lemon. Boil all these together as when making any | | | | to do with all that orange flesh. Now that my family |
| other jam. Pot when it begins to get thick. | | | | is grown I wonder if it will work as jelly shots? |
| Rose Petal Jam | | | | |