The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

on a cold cloth, or warm on a warm cloth. Fill to the brim, as the jelly shrinks. When the jelly is soft, set in the sun for a day or two, covered with panes of glass. When ready to set away, turn hot melted paraffine over the jelly. The heat destroys any germs which may have settled on the top. Cover with paper or with tin covers and set in a dark place. When using the jelly, wash and save the paraffine. If jelly is to be moved or shipped, use a covering of ¼ inch of powdered sugar instead of the paraffine. Or, cut rounds of toilet paper, two for each glass, large enough to overlap an inch; dip one at a time into a saucer of cold boiled milk, cover glass and press down, then put on the second piece quickly. One thickness of Manila paper may be used instead of the toilet paper. When dry, a thick parchment-like cover will be formed and the jelly will keep well. Some housewives cover jelly while hot, thinking it keeps better. =To Make Jelly Tumblers= Soak a cord in turpentine, tie it tight around bottles and set fire to the cord. =Currant Jelly= Wash and drain currants. They are usually left on the stems but strain more easily if stemmed. Crush the berries, a few at a time and throw into the preserving kettle. Do not add any water. Set on back of range and heat slowly to nearly, not quite, boiling. Strain, measure juice, return to kettle and set over fire. At the same time put into a moderate oven in broad bottomed pans, sugar in the proportion of ¾-1 pt. to each pint of juice (¾ is sufficient). After juice begins to boil, boil 20 m., skimming as the scum rises. Add hot sugar, stir until sugar is dissolved, remove from fire and put at once into glasses. ⅓ white currants may be used with red. A thinner jelly to be used with meats and over puddings underneath the meringue, may be made with ½ pt. of