 | 1860 - 458 Seiten
...CAKES, ETC. For a beautiful red, boil fifteen grains of cochineal in the finest powder with a dram and a half of cream of tartar in half a pint of water,...in boiling a bit of alum, the size of a pea, or use beet root sliced, and some liquor poured over.. For white, use almonds finely powdered, with a little... | |
 | John Smith (of Malton.) - 1860 - 294 Seiten
...rather stiff ponr it into a mould. COLOURING FOR JELLIES AND CREAMS. 408. Red. — Boil fifteen grains of cochineal in the finest powder, with a drachm and...cream of tartar, in half a pint of water, very slowly for half an hour ; add whilst boiling a bit of alum, the size of a pea. Or, red beet sliced, and some... | |
 | Robert Kemp Philp - 1861 - 1210 Seiten
...— For a brilliant /»¡. boil tiftwn grains of cochineal in the finest powder, with a drachm and & half of cream of tartar, in half a pint of water, very slowly, for half an hour. Add, in boiling, a piece of alum the size of a pea ; or substitute beet-root sliced,... | |
 | John Smith - 1866 - 264 Seiten
...JELLIES AND CREAMS. 373. Red.—Boil fifteen grains of cochineal in the finest powder, with a drachui and a half of cream of tartar, in half a pint of water, yery slowly for half an hour; add, whilst hoiling, a bit of alum, the size of a pea. Or, red heet sliced,... | |
 | Daniel R. Shafer - 1876 - 638 Seiten
...then add four table spoonfuls of brandy. JELLY, To Color.— To color jelly red, boil fifteen grains of cochineal, in the finest powder, with a drachm...Add, in boiling, a bit of alum the size of a pea. JELLIES, To Preserve from Mold. — Cover the surface one-fourth of an inch deep with fine pulverized... | |
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... half an hour. Add in boiling a bit of alum the size of a pea. Or use beet-root sliced, and some liquor poured over. For mhite, use almonds finely powdered, with a little drop of water : or use cream. 
