HOW TO MAKE A JELLY-BAG.
The very stout flannel called double-mill, used for ironing blankets, is a good material for a jelly-bag. Take care that the seam of the bag be stitched twice, to secure the jelly against unequal filtration. The bag may, of course, be made any size, but one of twelve or fourteen inches deep, and seven or eight across the mouth, will be sufficient for ordinary use. The most convenient way of using the bag is to tie it upon a hoop the exact size of the outside of its mouth, and to do this tape should be sewn round it at equal distances.
If there is no jelly-bag in a house, a good substitute may be made thus: Take a clean cloth folded over corner-ways, and sew it up one side, making it in the shape of a jelly-bag. Place two chairs back to back, then take the sewn-up cloth and hang it between the two chairs by pinning it open to the top bar of each chair. Place a basin underneath the bag. Here is another substitute: Turn a kitchen stool upside down, and tie a fine diaper broth napkin, previously rinsed in hot water, to the four legs, place a basin underneath and strain through the napkin.
CREAMS.
The careful housekeeper of modern times has been accustomed to class creams among the luxuries which can only be given on special occasions, both because they take so much time and trouble to make, and because the materials are expensive. It is, nevertheless, possible to have excellent creams made on a simple plan and at a moderate cost. Cream of a superior kind is now everywhere to be had in jars, condensed milk answers well, and by the use of Nelson's Gelatine, and any flavouring or syrup, excellent creams can be made. Our readers will find that the method of the following recipes is simple, the cost moderate, and the result satisfactory. A hint which, if acted on, will save time and trouble, may be given to inexperienced persons intending to make creams similar to Lemon Cream, which is light and frothy. Do not add the lemon-juice until the mixture of cream and lemon-juice is nearly cold, and do not commence whipping until it is on the point of setting.
Delicious and inexpensive creams can be made by dissolving any of Nelson's Tablet Jellies in half the quantity of water given in the directions for making the jelly, and adding cream, either plain or whipped, in the same way as directed for Orange Cream and Cherry Cream.