Jellies
Jellies are made of cooked fruit juice and sugar, in nearly all cases the proportions being equal. Where failures occur, they may usually be traced to the use of too ripe fruit.
To Prepare Glasses for Jelly
Wash glasses, and put in a kettle of cold water; place on range, and heat water gradually to boiling point. Remove glasses, and drain. Place glasses while filling on a cloth wrung out of hot water.
To Cover Jelly Glasses
Cut letter paper in circular pieces to just fit in top of glasses. Dip in brandy, and cover jelly. Put on tin covers or circular pieces of paper cut larger than the glasses, and fastened securely over the edge with mucilage.
To Make a Jelly Bag
Fold two opposite corners of a piece of cotton and wool flannel three-fourths yard long. Sew up in the form of a cornucopia, rounding at the end. Fell the seam to make more secure. Bind the top with tape, and furnish with two or three heavy loops by which it may be hung.
Print recipe/article onlySource
The Boston Cooking-School Cook Book (1896).
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