Place one pound of sugar in sufficient water to dissolve.
Boil to syrup. Cool.
Pick petals one-by-one. Place in cool water, then drain and add to syrup and let stand until sugar forms a coating around petals. Drain – separate on a paper. Let stand until perfectly dry. Keep in a cool, dry place.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.
