PREPARATION OF THE GLASSES FOR JELLY.
Sterilize the glasses; take from the boiling water and set them in a shallow baking pan in which there is about 2 inches of boiling water.
[COVERING JELLIES.]
Jellies are so rich in sugar that they are protected from bacteria and yeasts, but they must be covered carefully to protect them from mold spores and evaporation. The following methods of covering jellies are all good:
Have disks of thick white paper the size of the top of the glass. When the jelly is set, brush the top over with brandy or alcohol. Dip a disk of paper in the spirits and put it on the jelly. If the glasses have covers, put them on. If there are no covers, cut disks of paper about half an inch in diameter larger than the top of the glass. Beat together the white of one egg and a tablespoonful of cold water. Wet the paper covers with this mixture and put over the glass, pressing down the sides well to make them stick to the glass; or the covers may be dipped in olive oil and be tied on the glasses, but they must be cut a little larger than when the white of egg is used.
A thick coating of paraffin makes a good cover, but not quite so safe as the paper dipped in brandy or alcohol, because the spirits destroy any mold spores that may happen to rest on the jelly. If such spores are covered with the paraffin they may develop under it. However, the paper wet with spirits could be put on first and the paraffin poured over it.
If paraffin is used, break it into pieces and put in a cup. Set the cup in a pan of warm water on the back of the stove. In a few moments it will be melted enough to cover the jelly. Have the coating about a fourth of an inch thick. In cooling the paraffin contracts, and if the layer is very thin it will crack and leave a portion of the jelly exposed.
CANNED OR BOTTLED FRUIT JUICES.
Fruit juice is most desirable for drinking or for culinary purposes. Grape juice is particularly good as a drink. It may be canned with or without sugar but, except where the grapes have a large percentage of sugar, as is the case in California, some sugar should be added to the juice in canning.