Stock Jelly
Once making of stock jelly serves for 2 or 3 meals. For 6 quarts take: 6 1/2 quarts of water. 3 pounds of sugar. 8 ounces of gelatine. 10 lemons--juice of all, thin shaved rinds of 5. 1 or 2 ounces of whole spices--cloves, mace, cinnamon. 10 whites of eggs.
Put the water in a bright brass kettle, add all the other ingredients--the lemon juice squeezed in without the seeds, the yellow rind pared very thin, and the white of eggs beaten a little with some water mixed in first. The clean egg shells may be put in also to assist in the clarification. Use the sheet gelatine that floats, for preference. Then set the kettle on the side of the range and let it slowly come to a boil with occasional stirring. Let it boil about half an hour and above all, to avoid the trouble and waste of having to boil it again, be sure that the white foam of egg on top becomes thoroughly cooked so that it will go down and mix with the jelly again like so much meal. Sometimes to accomplish this it is necessary to set the kettle in the oven a few minutes to get heat enough on the top. Then run it through the flannel jelly bag suspended from a hook. The boiling having been properly attended to there should be not the slighest difficulty in getting it to run through not only clear but bright and transparent as glass. The first pouring coats the inside of the filtering bag with the congealed white of egg and every succeeding running through brightens the jelly.
The above makes jelly of good quality. It can be made cheaper with less sugar and lemons. It may be set down as a rule that jelly cannot be made this way without more or less lemon juice or some acid equivalent--it will not run through a filtering bag without.