Pour water that feels quite hot to the finger over the gelatine and
let it stand covered in a warm place for an hour or longer. When ready
to use, drain and to the hot water drained off add sufficient boiling
water to make 4 cups (1 qt.) for each ounce of gelatine. Pour over
gelatine and cook (taking care that it does not boil over) in covered
vessel until clear, which will be in not over 2 or three minutes if the
gelatine was well soaked.
For fruit juices and nearly all liquids, 1 oz. is sufficient for
16 cups (4 qts.), including the water in which it was boiled. The
exceptions will be noted in the recipes. This proportion makes that
delicate, quaking jelly always so desirable.
In warm weather a little more gelatine may be required, and the
proportions vary slightly with different qualities of gelatine.