a cloth and beat it in a mortar with a pint of water, pour
.this off and repeat the same operation until you have
used four or five pints, when the whole of the colour
will be extracted ; then boil it for ten minutes, and add
one ounce of alum dissolved in a pint of water, and one
ounce and a half of oil of tartar ; let it settle, and wash
the sediment with water ; pour this off and dry it, and
mix some of it with a little spirits of wine or gin.
A tincture made by pouring hot water over sliced
beet-root, will give a good red for ices and jellies.
BLUE.
Dissolve a little indigo in warm water, or put a little
warm water into a plate, and rub an indigo stone on it
till you have sufficient for your purpose. This will do
for ices &c. But to use indigo for sugars, you must
first grind as much as you will require as fine as you
can on a stone, or in a mortar, and then dissolve it in
gin or spirits of wine, till of the tint you wish.
You may also make a good blue by grinding Prus-
sian or Antwerp Blue fine on a marble slab, and mixing
it with water.
YELLOW COLOUR.
You may get a yellow by dissolving turmeric, or
saffron in water or rectified spirits of wine. Tincture
of saffron is used for colouring ices, &c. The roots of
barberries prepared with alum and cream of tartar, as
for making a green, will also make a transparent yellow
for sugars, &c. Saffron or turmeric, may be used in
like manner.
GREEN COLOUR.
Put an ounce of fustic, a quarter of an ounce of tur-
meric, two drams of good clear alum, and two drams of
cream cf tartar, in half a pint of water, over a slow fire,
till one third of the water is wasted; add the tartar first,
and lastly the alum ; pound a dram of indigo in a mor-
tar, till quite fine, and then dissolve it in half an ounce
MADE EASY.
89
of spirits of wine. When the ingredients you have
boiled (and which make a bright yellow) are cold, strain
the solution of indigo, and mix it with them. \ ou
will have a beautiful transparent green, strain it, and
put it iuto a bottle, stop the bottle well, and put it by
for use. You may make it darker or lighter by using
more or less indigo. This may be used for colouring
boiled or other sugars, or any preparation in ornamen-
tal confectionary.
A good green for colouring ices, &c. may be made as
follows: Carefully trim the leaves of some spinach,
and boil them in a very little water for about a mi-
nute, then strain the water clear off, and it will be fit
for use.
BROWN COLOUR.
Burnt umber ground on a marble slab with watei,
will make a good brown colour, and you need not use
much to obtain the tint you require. Burnt sugar will
also answer the same purpose.
FANCY BREAD, TEA CAKES, HOUSEHOLD
BREAD, &c.
COTTAGE BREAD.
Put a quarter of a pound of German yeast into a quart
of warm water, just so warm that you can keep your hand
in it without feeling any inconvenience, and work the
yeast up soft, until it is quite mixed with the water ; then
sprinkle into this about half a handful of flour, which
mix up as you did the last, when you will have a very
thin substance like thin batter.
90
CONFECTIONARY
✪ Cottage Bread
Page 45 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
a cloth and beat it in a mortar with a pint of water, pour .this off and repeat the same operation until you have used four or five pints, when the whole of the colour will be extracted ; then boil it for ten minutes, and add one ounce of alum dissolved in a pint of water, and one ounce and a half of oil of tartar ; let it settle, and wash the sediment with water ; pour this off and dry it, and mix some of it with a little spirits of wine or gin.
A tincture made by pouring hot water over sliced beet-root, will give a good red for ices and jellies.
BLUE.
Dissolve a little indigo in warm water, or put a little warm water into a plate, and rub an indigo stone on it till you have sufficient for your purpose. This will do for ices &c. But to use indigo for sugars, you must first grind as much as you will require as fine as you can on a stone, or in a mortar, and then dissolve it in gin or spirits of wine, till of the tint you wish.
You may also make a good blue by grinding Prussian or Antwerp Blue fine on a marble slab, and mixing it with water.
YELLOW COLOUR.
You may get a yellow by dissolving turmeric, or saffron in water or rectified spirits of wine. Tincture of saffron is used for colouring ices, &c. The roots of barberries prepared with alum and cream of tartar, as for making a green, will also make a transparent yellow for sugars, &c. Saffron or turmeric, may be used in like manner.
GREEN COLOUR.
Put an ounce of fustic, a quarter of an ounce of turmeric, two drams of good clear alum, and two drams of cream of tartar, in half a pint of water, over a slow fire, till one third of the water is wasted; add the tartar first, and lastly the alum ; pound a dram of indigo in a mortar, till quite fine, and then dissolve it in half an ounce
of spirits of wine. When the ingredients you have boiled (and which make a bright yellow) are cold, strain the solution of indigo, and mix it with them. \ ou will have a beautiful transparent green, strain it, and put it iuto a bottle, stop the bottle well, and put it by for use. You may make it darker or lighter by using more or less indigo. This may be used for colouring boiled or other sugars, or any preparation in ornamental confectionary.
A good green for colouring ices, &c. may be made as follows: Carefully trim the leaves of some spinach, and boil them in a very little water for about a minute, then strain the water clear off, and it will be fit for use.
BROWN COLOUR.
Burnt umber ground on a marble slab with watei, will make a good brown colour, and you need not use much to obtain the tint you require. Burnt sugar will also answer the same purpose.
FANCY BREAD, TEA CAKES, HOUSEHOLD
BREAD, &c.
COTTAGE BREAD.
Put a quarter of a pound of German yeast into a quart of warm water, just so warm that you can keep your hand in it without feeling any inconvenience, and work the yeast up soft, until it is quite mixed with the water ; then sprinkle into this about half a handful of flour, which mix up as you did the last, when you will have a very thin substance like thin batter.
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Cottage Bread