JELLY-MAKING 41 
out in boiling water, and the ladles and various jugs 
used must be dipped into it before use. 
Preparation.— All fruit used for jelly-making should 
be quite sound. ‘The larger fruits are cut in pieces and 
put into a preserving pan on a slow fire, with just 
sufficient water to cover them. They are stirred 
occasionally with a wooden spoon, and when quite soft 
they will be ready for straining. The smaller fruits, 
such as currants, are better put into an earthen jar, 
which should be stood in a saucepan of hot water, and 
so their juices with all be extracted. 
The Jelly Bag.—lIf this is a new one it must be soaked 
for six hours before using. After each lot of jelly has 
run through it must be thoroughly cleansed. Before 
using for straining wring out in boiling water. This 
is easily done by putting it into a cloth and wringing 
out. Make quite sure that the bag is wrung quite dry. 
It may be hung between the backs of two chairs ona 
stand provided for the purpose, with a vessel underneath 
to catch the liquid. Always bear in mind that every- 
thing connected with jelly-making must be as hot as 
possible, and that the place chosen for it to run through 
in must be quite free from draughts and near a fire. 
As the liquid cools it jellies, and if it becomes jelly in 
the bag it will not run through, and the contents of the 
‘bag will have to be heated again. For the best jelly 
the bag should never be squeezed or pressed to make 
the liquid run through, but a small wooden spoon may 
every now and then be passed down the middle of the 
bag gently to dislodge the fruit which has gathered at 
the bottom. If the least pressure is used to get the 
fruit through cloudy jelly will be the result. 
General Recipe.—As in all other forms of preserving, 
the different kinds of fruit require slightly different 
treatment when being made into jelly, but generally 
speaking to every pint of juice 1 Ib. of sugar is allowed. 
