Stock Recipe

Take, for instance, the bones and small trimmings from steaks, chops or

a roast, and the remnant of a chicken. These, with a five-cent soup

bone, will make the stock, which is the foundation for a great many

kinds of soup. If part of the scraps have been fried or roasted, so much

the better, as then the stock will be a delicate brown and have even a

richer taste. The meat, cut in small cubes, with the bones well cracked,

should be covered with twice the quantity of cold water and allowed to

stand for several hours.

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