|Tightly packed violet blossoms||1 Pint|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Tablespoon|
|Sugar||2 Cup (32 tbs)|
|Lemon gelatin||3 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Confectionery sugar||2 Tablespoon|
Pour 1 1/2 cups boiling water over violet blossoms and let infuse in covered jar 48 hours.
Strain liquid, discarding spent blossoms.
Add sugar and lemon juice to violet liquid.
Bring to boil and boil 2 minutes.
Add 1 cup boiling water to gelatins which have been mixed together.
Stir until dissolved.
Pour in 1 cup chilled violet mixture and mix well.
Pour into shallow square glass baking dish and chill overnight.
Cut into small cubes and roll in confectioner's sugar.
Store in dry place.