When jelly is wanted quickly, it may be bought in bottles, ready made, and beautifully transparent. In order to mould it, uncork the bottle, and put it into boiling water. Let it remain until the jelly can be poured out of the bottles. Flavour it according to taste, but do not add very much liquid, or it may interfere with the firmness of the jelly. Pour it into damp moulds, and put it in a cool place, to become stiff again. Time, a few minutes to dissolve; some hours to become firm again. Probable cost, from 1s. to 1s. 6d. per pint. Bottled jelly can be flavoured by adding essence of vanilla, various liqueurs. It is much improved by boiling a little with some coriander seeds (a teaspoonful) for a short time. One bottle will make two jellies. Suppose, for instance, it is lemon jelly; pour half into a basin with the juice of an orange and some sugar rubbed on the rind. Add cochineal and make it pink. As bought jelly is generally fairly firm, it will bear the addition of this amount of liquid. If you have no time to put it in a mould, break it up and put it into glasses. Bottled jellies bought are something like bought potted meats: very much alike in flavour. The orange jelly is as much like the lemon jelly as the potted ham is like the beef.

JELLY-BAG.