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Ice Colour

Ices are sometimes coloured simply with cochineal, but we append the following recipe, copied from good authority. Boil over a slow fire for five or six minutes in a pint of water, or clarified sugar if not to be used too quickly, equal quantities of cochineal (bruised) and salts of wormwood, an ounce of each. Add three ounces of cream of tartar, and an ounce of rock alum; but remove the saucepan from the fire before putting in the cream of tartar, etc., or it will boil over, and the whole mixture will be spoiled.