To Color Ice Cream or Water-ices

Ingredients

• juice of spinach or beet leaves (for green)
• saffron soaked in warm water (for yellow)
• 1 ounce cochineal
• ½ pint boiling water
• 1½ ounces cream of tartar
• ¼ ounce alum
• ⅛ ounce salt of tartar
• powdered chocolate (for brown)
• ultramarine blue (for purple)

Directions

1. For green, use juice of spinach or beet leaves.

2. For yellow, use saffron soaked in warm water.

3. For red, pound 1 ounce of cochineal and add ½ pint of boiling water, 1½ ounces of cream of tartar, ¼ ounce of alum, and ⅛ ounce of salt of tartar.

4. Let the mixture stand until the color is extracted, then strain and bottle.

5. For purple, mix a small quantity of cochineal and ultramarine blue.

6. For brown, use powdered chocolate.