(Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias
(food coloring? -K.M
Mix some sugar to a stiff paste with rose water; add a few drops of prepared cochineal to give it a pink tinge. Put part of the paste in a pastille sugar boiler, and stir it over the fire until it boils, then hold the sugar boiler in the left hand, inclining it over a baking sheet, and, with a wire held in the right hand, cut off the drops as then fall from the spout, they will then fall in even-sized drops on to the baking sheet. Put the drops to dry in the hot-closet for twenty minutes, and put them on a sieve to cool.