rose ice

    My husband is a worse book-wh*re than I am. He haunts both the town library and used book store for interesting bargains. This morning he brought me three small cookbooks -- don't laugh so hard -- including this one:
    I just have to share the recipe for "Rose Ice" from this little treasure.

Wash half pint of rose petals; pound them to a paste, adding granually four tablespoons og granulated sugar. When smooth, add a quart of water and a pound of sugar, boil ten minutes; do not strain. When the mixture is cold, add the juice of four oranges strained through chhese cloth. Freeze carefully and serve in punch or wine glasses, garnished with fresh rose petals. -- Mrs. S.T. Rorer, Dainty Dished for All the Year Round, 1908.