Rose Leaf Cakes
| 1 cupful rose leaves | 3 eggs |
| 3 cupfuls flour | 1 cupful milk |
| 1 cupful sugar | 2 teaspoonfuls baking powder |
| 1/2 cupful Crisco | 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.