This also is very cooling and smoothing.
In Italy these tender stalks of Mallows are called _Mazzocchi_, and they
eat them (boiled tender) in Sallets, either hot or cold, with Vinegar and
Oyl, or Butter and Vinegar, or juyce of Oranges.
CONSERVE OF RED ROSES
Doctor Glisson makes his conserve of red Roses thus: Boil gently a pound of
red Rose leaves (well picked, and the Nails cut off) in about a pint and a
half (or a little more, as by discretion you shall judge fit, after having
done it once; The Doctors Apothecary takes two pints) of Spring water; till
the water have drawn out all the Tincture of the Roses into it self, and
that the leaves be very tender, and look pale like Linnen; which may be in
a good half hour, or an hour, keeping the pot covered whiles it boileth.
Then pour the tincted Liquor from the pale Leaves (strain it out, pressing
it gently, so that you may have Liquor enough to dissolve your Sugar) and
set it upon the fire by it self to boil, putting into it a pound of pure
double refined Sugar in small Powder; which as soon as it is dissolved, put
in a second pound; then a third, lastly a fourth, so that you have four
pound of Sugar to every pound of Rose-leaves.
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