1 cupful rose leaves
3 cupfuls flour
1 cupful sugar
1/2 cupful Crisco
3 eggs
1 cupful milk
2 teaspoonfuls baking powder
1 lemon
1/2 teaspoonful salt
Cream Crisco and sugar thoroughly together, then add eggs well beaten,
flour, baking powder, salt, milk, grated rind and 1 tablespoonful
lemon juice, and fresh rose leaves. Divide into Criscoed and floured
gem pans and bake in moderate oven from twelve to fifteen minutes.
Sufficient for thirty-five cakes.