COLORING FOR CANDIES

Candies may be colored beauti- fully with such harmless prepara- tions as Cochineal, Carmine (when properlj'- prepared). Spinach, Indigo, Saffron or Burnt Sugar. Cochineal. Coohenille. 1 Pound of Powdered- Cochineal. 1 Ounce of Burnt Alum. 2 Ounces of Salts of Tartar. 2 Ounces of Cream of Tartar. 12 Ounces of Su^ar.

2 Quarts of Water. Cochineal is an extremely harm- less coloring matter, which is used extensively by the Creoles. It is made from the Cocus Cacti, an in- sect indigenous to Mexico, and which is found on several species of flg trees. The color is crimson, and wHen diluted in water it has a deep reddish-brown color,, and makes a beautiful coloring for Pralines and other preparations which demand it. It is sold by confectioners and drug- gists in preparations for the purpose of coloring candies, liqueurs and bonbons.

Take one ounce of powdered Coch- ineal, one ounce .of salts of tartar, one ounce of burnt alum, two ounces of Cream of Tartar, twelve ounces of sugar, and two quarts of soft water. Boil the water in a' por- celain-lined vessel, and add the other ingredients. Remove from the Are, and then strain at once through a sieve or cloth, and bottle for use.

2 Gallons of Water.

3 Drachms of Powdered Alum.

2 Drachms of Bismuth.

2 Drachfns of Nltro-Murlate of Tin.

2 Drachms of Nitric Acid.

Carmine is made by pulverizing

Cochineal in a stone mortar and put- ting it into water at pearly a boil- ing point. One ounce of Brazil wood, obtained from the druggist, and one ounce of powdered Cochi- neal are put into separate vessels with one quart of water each. The Cochineal is always put in the wa- ter in a linen bag.

To make half a pound of the Car- mine used so extensively in Creole homes, simply pound the Cochineal in a mortar, add two gallons of wa- ter, and let it boil for an hour and a quarter. Then add about three drachms of nitro-muriate of tin, made by taking two drachms of ni- tric acid, two drachms of muriatic acid and one drachm of bismuth, and dissolving under a gentle heat. Con- tinue boiling the Cochineal ten min- utes longer, and strain the mixture through a tine cloth, and let it stand for eighteen hours. Pour off the water, and add the solution of tin, in three pints of water, and let it stand for five days longer, chang- ing the water every twenty-four hours. When free from any taste or smell the Carmine has been suf- ficiently washed, and is ready for use. Put into china saucers and dry in the stove.

It is exceedingly dangerous to purchase Carmine, and often it is nothing more than a red lead mix- ture, and poisonous. The Creoles always make their own preparations of Carmine.

Green (Splnacb.)

Vert (Bpinards.)

1 Pound of Young Spinach.

A Few Grains of Powdered Alum,

Pound one pound of young Spin-

■aoh to a pulp, and then carefully

squeeze all the juice out of it. Set

to boil, and the moment it begins to

curdle remove from the fire, and

strain all the juice from it. Then

add to the curd the same weight in

sugar, a few grains of powdered

alum, and a little alcohol, and bottle

for use. Keep in a cool place.

Yellow (Saffron.)

Jaune (Saffran.)

3 Ounces of Saffron.

1 Ounce of Alum.

20 Ounces of Sugar.

1 Pint of Water.

Take three ounces of Saffron, one

ounce of powdered Alum, twenty

ounces of sugar, and one pint of

water and boil all together. Strain

and add a little alcohol, and bottle

1 Ounce of Yellow (Saffron.)

1 Ounce of Cochineal.

This color is obtained by mixing

equal quantities of yellow and red

(Cochineal.)

1 Pound of SB;ar.

1 Pint of Water.

jL Ounce of Indlso.

1 Tablespoonful of Alcohol.

Take one pound ot sugar, one pint of water and boil to a syrup. Add one ounte of Indigo, powdered very fine. Let all coil. Then add a lit- tle alcohol, and strain and bottle.

Burnt Sugar.

Sucre BrQl§.

1 Pound of Granulated Suffar. 1 Quart of Water.

Take one pound of granulated su- gar, and set it on the fire, and stir with a wooden spoon until thorough- ly dissolved and burnt black. Add one quart of water, and let it boil until thoroughly dissolved. Bedvc<> to half the quantity and strain and bottle for use. To make colored su-

gar, add- a little coloring and mix thoroughly. Then dry in an oven, and keep in a jar.

Taniila Sugar.

Sucre a. la Vanille.

2 Pounds of Loaf Suzar. 3 Vanilla Beans. Take three vanilla beans and cut them into shreds. Uet them dry, and then pound them with about two pounds of fine loaf sugar. When reduced to a very fine powder, sift, put in a jar and cork tight.

Liemon Sngar.

Sucre au Citron.

Tlie Zest of 3 T.emoDS. 1 Pound of Loaf tjugar.

Grate the zest or outer rinds of the lemons on pieces of loaf sugar, and then set to dry. When dry, pound very fine, sift, and put in a jar and cork tight. Orange Sugar is prepared in the same manner.