Cookery for every household

In order to extract all the goodness from the bones they should be broken in small pieces. This is best done by the butcher when buying them, especially if they are large. Wash the bones in warm water, trimming away any discoloured-looking meat or fat, and dry them in a coarse cloth. Melt the dripping in a large saucepan, and when smoking hot put in the bones and brown them on all sides, turning them over and over with a long iron spoon. When brown, add the water gradually and bring slowly to the boil. Simmer slowly for ½ hour, carefully removing all scum that rises. Then add the vegetables, herbs, and other seasonings, and boil all together for 7 or 8 hours until reduced to about half the original quantity. This stock should cook more rapidly than meat stock, in order to extract all the goodness from the bones. The bones will be white and dry and full of little holes if all the nutriment has been extracted from them. When ready, strain and stand till cold. Note. — If a light-coloured stock is required, omit the preliminary browning of the bones and do not use any dripping, Vegetable Stock 2 qts. cold water. J lb. carrot. 6 oz. turnip. | lb. onions. J lb. leeks. A small parsnip. | lb. celery. \ lb. trimmings of cauliflower or lettuce. A bunch of herbs. 2 oz. dripping or butter. A pinch of sugar. Salt. Vegetable stock is useful as a basis for many vegetable soups and also for vegetarian dishes of different kinds. It can be made of almost any kind of vegetable, and the more variety the better. The above quantities are only given as a guide as to what can be done. The trimmings and even the parings of vegetables can be utilised in this way, only care must be taken to see that they are thoroughly clean and fresh. About the usual proportion to allow is 1 lb. of cut-up vegetables to 1 qt. water. Instead of plain water, the liquid in which any vegetable has been boiled may be used for making the stock. There must, of course, be no soda in it. The water in which rice or macaroni have been cooked can also be utilised. Prepare the vegetables and cut them in pieces. Melt the butter or dripping in a saucepan, put in the vegetables well drained and dried, and stir them over the fire until brown. Then add a small cupful of water and cook again until all the liquid is absorbed. Pour on the remainder of the water, stir well and bring to the boil. Then skim, add the herbs with seasoning to taste, and simmer at least 2 hours. More water must be added if the liquid becomes too much reduced. When ready, strain and cool off quickly if not required for immediate use. Another Way 2 qts. cold water. I lb. lentils. | lb. haricot beans. lib. assorted vegetables. A bunch of herbs. Pepper and salt. Wash the lentils and beans and let them soak overnight in some of the water. Next day turn them into a saucepan with the water in which they have been soaking and add more water to make up the quantity required. Bring to the boil, skim well and simmer for A hour, then add the vegetables prepared and cut in pieces, with a bunch of fresh herbs and seasoning to taste. Simmer about 2 hours longer and strain ready for use.