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Herbal and Oil Correspondances
Colour Correspondances
Fruits Nuts and Vegetables
Daily Correspondances
Fae Lore
Essential Oil Correspondances
Elements
Moon Lore
Glossary
Tools Of The Craft
Samhain
Yule
Imbolc
Ostara
Beltane
Litha
Lughnassadh
Mabon
The God
The Goddess
Divination
Oils
Incense
Incense 2
Brews
Bath Recipes
Incense Making
Miscellaneous Recipes
Ointment Recipes
Powders
Satches
Substitutions
Tinctures and More Brews
Deities
Chakras
Seven Bodies
Charms
Astrology
Astrology 2
Runes
Runes 2
Runes 3
Candle Magick
Celtic Tree Astrology
Celtic Tree Astrology 2
Celtic Animal Astrology
Auras
Palmistry
Palmistry 2
Palmistry 3
Palmistry 4
Astral Projection
Grounding and Centering
Casting and Banishing A Circle
Invocations
Herb Oil And Crystal Combos
Sabbat Correspondances
Sabbat Correspondances 2
Herbs By Use
Herbs By Use2
Herbs By Use3
Charms 2
Spells and Charms
Tree Correspondances
Rituals
Rituals 2
Numerology
Timing Correspondances
Spell Record Sheet
Animals and Familiars
Animals And Familiars 2
Tarot
Tarot 2
Tarot 3
Fae Garden
Kitchen Witchery
Kitchen Witchery 2
Recipes of Samhain
Recipes of Yule
Recipes of Imbolc
Recipes of Ostara
Recipes of Beltane
Recipes of Litha
Recipes of Lughnassadh
Recipes of Mabon
Recipes of Esbats
Crystals 2
Crystals 3
Types Of Wicca
Fae Dictionary
Fae Dictionary 2
Fae Dictionary 3
Divination 2
Divination 3
Herbal Remedies
Witch Supplies
Spells
Deities 2
Deities 3
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| Candied Violets After picking a large number of violets, spread them on a cookie sheet to dry for a few hours. Then beat an egg white to a froth, paint it on each flower with a fine brush, and (carefully!) pour fine white sugar over the flowers to coat them. You can color the egg white purple for variety if you wish. (Gum arabic can be substituted for the egg whites.) Feather Cake (Candied violets work beautifully for garnishes on this cake.) First, rub to a cream 2 tablespoons soft butter and a cup of sugar. Next, add a beaten egg yolk, half a cup of water and whole milk mixed, 1 and 1/2 cups of sifted flour, and a teaspoon each of baking powder and vanilla. Beat an egg white stiff as meringue and fold it gently into the mixed batter. Bake it at a low heat--325 degrees Farenheit--for 25 minutes. Don't jump up and down or jar the cake while it's baking or it'll fall and be full of holes. You can add chocolate glaze and/or candied violets when it comes out of the oven. Candlemas Oil from Myrriah's Home Page 1/2 dram Pine oil 1/4 dram lavendar oil 4 or 5 drops of Cinnamon oil 1/4 dram Sandalwood oil 1/4 dram Frankincense oil 1/4 dram Myrrh oil Mix well and bottle. Imbolc Incense 3 Parts Frankincense 2 parts Dragon's Blood 1/2 Part Red Sandalwood 1 Part Cinnamon few drops red wine To this mixture, add a pinch of the first flower (dry it first) that is available in your area around the time of Imbolc. |
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