A Beautiful Red, to Stain Jellies, Ices or Cakes
Boil fifteen grains of cochineal in the finest powder, with a drachm and a half of cream of tartar, in half a pint of water, very slowly, half an hour. Add in boiling a bit of alum the size of a pea. Or use beetroot sliced, and some liquor poured over.
For white, use almonds, finely powdered, with a little drop of water; or use cream.
For yellow, yelks of eggs, or a bit of saffron steeped in the liquor and squeezed.
For green, pound spinach leaves or beet leaves, express the juice, and boil in a teacupful in a saucepan of water, to take off the rawness.