Vegetable colorings are always to be used, the juice of blood beet for deepest red, cranberry juice tinging a delicate pink, and cochineal-the sole exception-giving a lovely rose. In coloring yellow, carrot juice or a very little yolk of egg answers better than gamboge. Spinach furnishes the best green, and is prepared by cutting fresh spinach into very small pieces and expressing the juice. A quarter oz. cochineal will color confectionery for a lifetime, and should be kept in a bottle closely corked. One bug is used at a time, pounding it and pouring on 2 or 3 teaspoonfuls of boiling water, after which the liquid is bottled and will keep three months, only a drop or two being needed for any common quantity of confectionery or frosting. Blue is rarely used, and the drop of indigo needed will not hurt any one. The petals of yellow roses, infused in boiling water, yield a delicate dye which is charming with old-fashioned rosewater desserts.