Bather purple violets after he morning dew has left. Remove all of the stem portion and carefully dip each blossom into an egg white beaten until foamy with 1-1/2 t water. Sprinkle each violet with granulated sugar, being sure to coat petals evenly. Air-dry the violets on a cake rack in warm, dry place. When completely dry and brittle, store the violets in a covered tin with waxed paper between layers. Store until needed, but use them soon.

Source: Mary Glass