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Classic
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page 395
COLORING FOR FRUIT, ETC.
RED OR PINK COLORING.
Take two cents' worth of cochineal. Lay it on a flat plate, and bruise it with
the blade of a knife. Put it into half a teacupful of alcohol. Let it stand a
quarter of an hour, and then filter it through fine muslin. Always ready for
immediate use. Cork the bottle tight.
Strawberry or cranberry juice makes a fine coloring for frosting sweet puddings
and confectionary.
DEEP RED COLORING.
Take twenty grains of cochineal, and fifteen grains of cream of tartar finely
powdered; add to them a piece of alum the size of a cherry stone, and boil them
with a gill of soft water, in an earthen vessel, slowly, for half an hour. Then
strain it through muslin, and keep it tightly corked in a phial. If a little
alcohol is added, it will keep any length of time.
YELLOW COLORING.
Take a little saffron, put it into an earthen vessel with a very small quantity
of cold, soft water, and let it steep till the color of the infusion is a bright
yellow. Then strain it, add half alcohol to it. To color fruit yellow, boil the
fruit with fresh skin lemons in water to cover them until it is tender; then
take it up, spread it on dishes to cool, and finish as may be directed.
To color icing, put the grated peel of a lemon or orange in a thin muslin bag,
squeezing a little juice through it, then mixing with the sugar.
GREEN COLORING.
Take fresh spinach or beet leaves, and pound them in a marble mortar. If you
want it for immediate use, take off the green froth as it rises, and mix it with
the artile you intend to color. If you wish to keep it a few days, take
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