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Jellies in Variety

The stock having been made it can now be divided into as many kinds as may be desired, thanks to the flavoring extract makers.

But the stock jelly is already good and mildly flavored and care should be taken not to over season it, or injure its bright appearance. Jelly is quite as much for ornament as use. It can easily be made to attract notice at the finest table for its lustre and rich colors even if never tasted, therefore its appearance is the main consideration. Lemon extract cannot be put in jelly because it makes a milky appearance and dims its brilliancy. Orange extract the same. Most of the other extracts can be used to flavor. Use wine in small proportion to mix with some of the stock and color deep red, but run through the jelly bag again while it is yet warm. Flavor some with vanilla and color it either amber or brown with burnt sugar, and run it through the jelly bag again. Flavor some with strawberry and color it pink, and leave some plain, pale yellow.