COLORINGS

As a matter of precaution the COLORINGS. home candy maker should make his own colors. He will then be sure that there is nothing but vegetable mat­ter in their concoction. Unscrupulous manu­facturers oftentimes use minerals in their products, and there is no question that deleterious effects follow their use. So, in order to make sure that the colors are pure, we give the following formulas for the principal ones.

AMBER COLORING

In two ounces of deodorized alcohol put a half ounce tur­meric; then shake until the tur­meric is dissolved, strain through a cheese cloth and bottle. Carmel is a light brown color, and will answer the same purpose.

BROWN COLORING

Beat the white of an egg, add a little crushed maple sugar; then mix it with Caramel Coloring.

CARAMEL COLORING

Into a granite kettle put a cupful of sugar and a teaspoon of water, set it over a fire, stir con­stantly while it melts. When it begins to smoke add a cupful of hot water, and stir and bail until it is reduced to a thick syrup; then cool and bot­tle it when cold.
 
CARMINE COLORING

From a drug store purchase a half ounce of No. 40 carmine and to it mix a half ounce of am­monia and two tablespoonfuls of boiling water; shake well, bottle, and seal the bottle airtight. Prepared Cochineal may be used instead of the foregoing formula.

CHOCOLATE COLORING.

Dissolve the chocolate or cocoa in boiling water, add a little sugar and bottle. This is also a flavor.

COCHINEAL

Take a teaspoon of powdered COLORING alum, a teaspoonful of cream of tartar, two teaspoonfuls of pow­dered cochineal, a grain of bicarbonate of soda, and dissolve them in a cupful of hot water; set over a fire and boil for ten minutes; then strain through a cheese cloth and bottle.

GREEN COLORING

Trim the leaves from a quart of young spinach, wash them, mash them to a pulp, add a little water, set over a fire and boil till the mixture curdles, take it off the fire, and strain through two folds of cheese cloth. To this juice add a sufficient amount of pulverized sugar to make a thin paste; then bottle it for use.

PINK COLORING

Use the Cochineal Flavoring for this shade. Cranberry, raspberry or strawberry juice is also used for this color.

RED COLORING

Take a good sized beet, pare it, slice it, and add enough water to cover it, and boil it until it is soft, then squeeze through a cloth and use the extract.

SAFFRON COLORING

In a pint of water put an ounce of saffron, boil it until it is reduced about a half; then strain and bottle for use. By using more or less of this coloring a good many tints may be obtained.

YELLOW COLORING

Grate the yellow rind of an orange and mash it to a pulp and add a teaspoonful of water. This will make only a small quantity, but it is enough but as for ordinary purposes. Saffron is sometimes used for this color, but as it requires a large amount to produce of the bitter is objectionable on account of the bitter taste it will impart to the candy.

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