Place a wooden kitchen chair upside down on the table, that is, with the seat of the chair on the table, and the back hanging down. Lay the cloth over the legs, twisting and tying the four corners securely to the four legs with string. Arrange the cloth so that it dips down in the centre after the fashion of a jelly bag. Put a clean, heated basin under the cloth, on the upturned seat of the chair. Pour some boiling water through the cloth into the basin to heat both, empty the basin, put it back, and pour all the jelly into the middle of the cloth.

When a little has run through, slip a second basin in the place of the first, and pour back any jelly from the first into the cloth, to re-strain it. Keep re-straining it until that in the basin is quite clear, but rinse out the basin with warm water each time before putting it back under the cloth. Be very careful not to touch or stir the sediment in the cloth, and give the jelly plenty of time to run through.

Chartreuse of bananas

It is wise to put the filtering apparatus in a warm place and out of a draught, and in cold weather it is a good plan to lay something over the legs of the chair to keep in the heat, so as to prevent the jelly cooling, and setting in the cloth.

Should, however, the jelly set in the cloth, half fill a tin mould or mug with boiling water, and place it very gently in the jelly in the cloth. It is best to use a tin vessel, as heat penetrates quicker through it than through pot or china.

In very cold weather use two or three sheets less of gelatine than that given above, and in very hot, three or four more.

When all the jelly is clarified, it can be used as desired.

For a plain wine jelly, rinse out a pretty mould first with boiling water, to make sure it is not greasy, then with cold, for this prevents the jelly from sticking. Pour in the jelly, and leave it until cold and set.