3 doz. violets with stems
1 (4 oz.) frozen egg substitute, thawed or 1 egg white plus 1/2 tsp. water
1/4 c. superfine sugar

Wash flowers, pat dry on paper towels. Brush each flower with egg substitute. Cover each petal. Use a toothpick to separate petals. Sprinkle both sides with sugar. Place on a baking sheet and let dry in a cool dry place until sugar has dried and hardened. Snip off stems, store layered with waxed paper in an airtight container in the refrigerator. Yield: 36 crystallized violets.