hello there, once again, will you please let me know what your quote saids at the end of your e mails? I am just curious. thank you. Syl
When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. Jesus Loves You! -Sylvia C. Lopez ----- Original Message ----- From: "Angel Luvs Tags" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[email protected]> Sent: Wednesday, November 15, 2006 4:59 PM Subject: [RecipesAndMore] Colored Almonds Colored Almonds The same coloring matters used to color these almonds was also used to color other foods when needed. These were considered a confection for a special occasion and were sometimes used as a table favor wrapped in white paper and tied with a ribbon. Almonds Vegetable liquid (broth) with coloring Blanch almonds and cut in small pieces (slivers). Put them on a baking plate and pour on them a little of any coloring infusion. Then rub them in your hands to mix them well with the color. When all are so done, dry them in a slow oven (about 200-250F). Watch that the coloring, when done, is light and delicate. Serve with colors either mixed or separate in paper cases. Coloring: Infuse (steep) vegetable liquid with the appropriate coloring ingredient for as long as it takes to get the degree of coloring you desire. For rose color: Infuse cochineal or carmine (both red dyes from cochineal, purchased at an apothecary) For violet: Infuse a little cochineal with indigo (dark blue dye, purchased at an apothecary) dissolved in water. Use only a small quantity in water as it is very strong. For green: Take 2 handfuls of fresh spinach, Wash it well, drain and pound very fine, and press through napkin. Let the juice drip on a dish; then place the dish on a hot stove. When the juice begins to boil, take it off and stir constantly until the green curdles. Then pour it through a very fine sieve. When well drained, strain through a tammy (silk sieve). The juice thus obtained will give the almonds a clean and even green color. For blue: Dissolve a little indigo in water and strain it through a cloth. For orange: Infuse a little liquid red and a little infusion of saffron together. For yellow: Infuse a small quantity of saffron in nearly boiling water for a few minutes; strain. For chocolate color: Dissolve chocolate in hot water and strain. On ne meurt qu'une fois, et c'est pour si longtemps! - ~Angelique~ -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.1.409 / Virus Database: 268.14.6/535 - Release Date: 11/15/2006 --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
