and let it run through once more.

149. +Jelly Bag.+-- Take 3/4 yard of white flannel and make a bias bag;
this is done by taking the flannel on the bias, sewing the bottom
and side together to a point; cut it even on top and hem; then sew a
string on each end of hem. In using the bag lay a broom with one end
on the back of a chair and the other end on a table; tie the bag
onto the broom, in the center, so that it hangs between the table
and chair; set a bowl underneath the bag; then pour in the jelly;
pour that which runs through first back again into the bag; repeat
this once or twice more until the jelly runs through clear. When all
the jelly has run through fill it into a mould and set either on ice
or in a cool place.

150. +Orange Jelly.+-- Clarify 2 ounces of gelatine as directed (see
Clarifying Gelatine), dissolve 1 pound sugar in 1 pint water, add
the thin peel of 2 oranges and let it stand 1 hour; then remove
orange peel and strain the sugar syrup through a napkin; remove the
peel from 4 oranges, divide them into small quarters and remove the
pits without breaking the fruit; next pour the juice of 8 oranges
and 2 lemons through filtering paper (see Clarifying Fruit Juice);
as soon as the gelatine, fruit juice and sugar are clarified mix the
three together, place a jelly form into cracked ice, pour in a few
spoonfuls jelly and when firm lay in one-third of the orange
quarters, which should be wiped dry with a napkin; add sufficient
jelly to cover the fruit and when hard lay over another third; cover
again with jelly and continue until all is used up; cover the form,
lay some ice on top and let it stand till firm; when ready to serve
dip the form into hot water, wipe it dry, remove cover, turn the
jelly into a dish and serve with vanilla sauce or sweet cream.
NOTE.--If the inside of jelly mould is brushed with pure almond oil
the form need not be dipped in hot water, as the jelly will slip out
without any trouble. Fine olive oil may also be used, but care
should be taken to use only the very best, as otherwise the flavor
of the jelly will be spoiled.

151. +Plain Orange Jelly.+-- Dissolve and clarify 1 ounce gelatine in
1/2 pint water as directed, dissolve 1 cup sugar in 1/2 pint water, add
the thin peel of 1 orange and let it stand 1 hour; then strain
through a napkin; let the juice of 5 oranges and 1 lemon run through
filtering paper or a fine napkin; mix the gelatine, fruit juice and
sugar syrup together,