Jellies are made of cooked fruit juice and sugar, in nearly all cases the proportions being equal. Where failures occur, it is generally due to the use of too ripe fruit.

To Prepare Glasses for Jelly. - Wash glasses and place in a saucepan 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 Soyer paper bags in circular pieces just to 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. Some prefer to cover jelly with melted paraffin, then to adjust covers.

To Make a Jelly Bag. - Fold two opposite corners of a piece of cotton and wool flannel three-fourths of a 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 strong loops by which it may be hung.