Take two cents’ worth of cochineal. Lay it on a flat plate, and bruise it with the blade of a knife. Put it into half a tea-cup of white brandy. Let it stand a quarter of an hour, and then filter it through fine muslin. _YELLOW COLOURING._ Take a little saffron, put it into an earthen vessel with a very small quantity of cold soft water, and let it steep till the colour of the infusion is a bright yellow. Then strain it. The yellow seeds of lilies will answer nearly the saffron’s purpose. _GREEN._ Take fresh spinach or beet leaves, and pound them in a marble mortar. If you want it for immediate use, take off the green froth as it rises, and mix it with the article you intend to colour. If you wish to keep it a few days, take the juice when you have pressed out a tea-cup full, and adding to it a piece of alum the size of a pea, give it a boil in a sauce-pan. _WHITE_ Blanch some almonds, soak them in cold water, and then pound them to a smooth paste in a marble mortar; adding at intervals a little rose water. Thick cream will communicate a white colour. These preparations may be used for jellies, ice creams, blanc-mange, syllabubs, icing for cakes; and for various articles of confectionary. CAKES, ETC. GENERAL OBSERVATIONS. Unless you are provided with proper and convenient utensils and materials, the difficulty of preparing cakes will be great, and in most instances a failure; involving disappointment, waste of time, and useless expense. Accuracy in proportioning the ingredients is indispensable; and therefore scales and weights, and a set of tin measures (at least from a quart down to a jill) are of the utmost importance. A large sieve for flour is also necessary; and smaller ones for sugar and spice. There should be a marble mortar, or one of lignum vitae, (the hardest of all wood;) those of iron (however well, tinned) are apt to discolour the articles pounded in them. Spice may be ground in a mill kept, exclusively for that purpose. Every kitchen should be provided with spice-boxes. You should have a large grater for lemon, cocoa-nut, &c., and a small one for nutmeg. Butter and sugar cannot be stirred together conveniently without a spaddle or spattle, which is a round stick flattened at one end; and a deep earthen pan with sides nearly straight. For beating eggs, you should have hickory rods or a wire whip, and broad shallow earthen pans. Neither the eggs, nor the butter and sugar should be beaten, in tin, as the coldness of the metal will prevent them from becoming light.