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Around the edge of this cap was a stiff bandeau of leather, cut at the top into open work, resembling a coronet, while a prolonged bag arose from within it, and fell down on one shoulder like an old-fashioned nightcap, or a jelly-bag, or the head-gear of a modern hussar.
Also two thick linen pudding or dumpling-cloths, a jelly-bag made of white flannel, to strain jelly, a starch-strainer, and a bag for boiling clothes.
"And they call me Bell, and sometimes Jelly-bag and Currant-jelly," said Miss Fosbrook, laughing and sighing, for she would have liked to have heard those funny names again. "Then it is no good to you!" exclaimed Elizabeth. "I don't know that we talk of good in such a matter. I like my name because of the reason it was given to me." "Oh, why?" eagerly asked the little girl.
Then pour it by small quantities into the Jelly-bag, and let it drop or run into some Receiver; but it will be apt to run thick at first: then take that which is first run, if it be thick, and pour again into the Jelly-bag, and you will find it come clear.
The main body then remained stationary, and a certain portion of it continued bellying down until it had assumed the form of an enormous jelly-bag. From the end of this bag a thin, wiry, black tongue of vapour continued to descend until it had arrived half way between the cloud and the sea.
The fruit must be picked when just ripened, as when too old it will not form jelly. Look over, and then put stems and all in a porcelain-lined kettle. Crush a little of the fruit to form juice, but add no water. As it heats, jam with a potato-masher; and when hot through, strain through a jelly-bag. Let all run off that will, before squeezing the bag.
Pare off the yellow rind of nine large lemons, and steep it for twenty-four hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf-sugar, two grated nutmegs, and a quart of water. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly-bag. It will keep several months.
Strain them through a jelly-bag, till all the juice is squeezed out. Allow a pound of loaf-sugar to a pint of juice. Put the sugar and juice into a preserving kettle, and boil them twenty minutes, skimming carefully. Put the jelly warm into your glasses, and when cold, tie them up with brandy paper.
Let them boil, closely covered all day, then put in a jelly-bag and let them drip all night. Boil a pint of juice at a time, with a pound of sugar to every pint of juice. Boil five minutes steadily, each pint exactly five minutes. Now weigh another pound of sugar and measure another pint of juice. Keep on in this way and you will be through before you realize it.
Wash them, and to six quarts of cranberries allow nine pounds of the best brown sugar. Take three quarts of the cranberries, and put them into a stew-pan with a pint and a half of water. Cover the pan, and boil or stew them, till they are all to pieces. Then squeeze the juice through a jelly-bag.
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