Is made exactly as above.
You may heighten the colour of these ices by adding to the juice a little cochineal, which it is very convenient to keep in the house ready prepared. To do this, mix together an ounce of cochineal (pounded to a fine powder), a quarter of an ounce of powdered alum, and a quarter of an ounce of cream of tartar, adding a salt-spoonful of pearl-ash, and three ounces of pow dered loaf- sugar. Boil them all together for ten minutes or more. Then put the mixture into a clean new bottle, cork it tightly, and stir a little of it into any liquid you wish to colour of a fine red. With this you may give a red colour to calves' feet jelly, or blancmange, or to icing for cakes.