When you have stock such as Stock No. 1 (See Stock) or jelly made from gelatine, not quite bright, they can always be made so by means of one or two whites of egg. Clearing stock, however, I think takes away somewhat from its goodness. Suppose you have, say, three pints of stock, or a quart of jelly, which you wish to make very bright. Take a couple of eggs and separate the yolks from the whites (See No. 15) as the yolks had better be reserved for making a little custard or a pudding. Beat up the two whites and the shells with a little cold water very briskly with a fork, or, better still, a whisk. Have the stock or jelly on the fire hot, but not boiling, pour in the whisked whites and water and broken-up shells, and stir the whole up, and continue to stir till the whole boils. Let it boil gently for a quarter of an hour, and then strain it off through a flannel bag, called a jelly bag. After you have poured a little through the bag, take up what has gone through and pour it into the bag again. It will soon run quite bright; when it runs bright let it all run through.

This flannel bag should be made of new flannel that has been well scalded; it should be kept very clean, and washed thoroughly in hot water, but no soap or soda should ever be used in cleaning it.

In clearing first-class stock or soups, some cooks add gravy beef, and even the white meat of fowls that has been sent through a sausage-machine, but this is very extravagant.

In cold weather the operation of running it through the bag had better be done in a hot place, as, when the jelly begins to set it won't run through at all.