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Take six pounds of a knuckle of veal or leg of beef, cut it in pieces the size of an egg, as also half a pound of lean ham ; then rub a quarter of a pound of butter on the bottom of your pot, which should hold two gallons ; then put in the meat with half a pint of water, three middle-sized onions, with two cloves in each, a turnip, a carrot, and a small head of celery ; then place over a quick fire, occasionally stirring it round, until the bottom of the pot is covered with a thick glaze, which will adhere lightly to the spoon ; then fill up the pot with cold water, and when on the boiling point, draw it to the back of the stove, where it may gently simmer three hours, if veal, six if beef, carefully skimming it to remove scum. This stock, as it is, will make a delicious foundation, with the addition of salt, for all kinds of clear soup or gravies. To reduce it to glaze proceed as follows : Pass the stock through a fine hair sieve or cloth into a pan ; then fill up the pot again with Jiot water, and let it boil four hours longer to obtain all the glutinous part from the meat ; strain, and pour both stocks in a large pot or stew-pan together ; set it over the What to Have in Your Store-room. 31 fire, and let it boil as fast as possible with the lid ofE, leaving a large spoon in it to prevent it boiling over, and to stir occasionally. When reduced to about three pints, pour it into a small stew-pan or saucepan, set again to boil, but more slowly, skimming it if necessary ; when it is reduced to a quart, set it where it will again boil quickly, stirring it well with a wooden spoon until it begins to get thick and of a fine yellowish-brown color ; at this point be careful it does not burn. You may either pour it into a pot for use, or, what is more convenient for making gravies, get a sausage skin from your butcher, cut a yard of it, tie one end very tightly, then pour into it by means of a large funnel the glaze ; from this cut slices for use. A thick slice dissolved in hot water makes a cup of nutritious soup, into which you may put any cooked vegetables, or rice, or barley. A piece is very useful to take on a journey, especially for an invalid who does not want to depend on wayside hotel food, or is tired of beef -tea. The foregoing is the orthodox recipe for glaze, and if you have to buy meat for the purpose the very best way in which you can make it ; but if it happen that you have some strong meat soup or jelly, for which you have no use while fresh, then boil it down till it is thick and brown (not burnt) ; it will be excellent glaze ; not so fine in flavor, perhaps, but it preserves to good use what would otherwise be lost. Very many people do not know the value of pork for making jelly. If you live in the country and kill a pig, use his hocks for making glaze instead of beef. Glaze also adds much to the beauty of many dishes. If roast beef is not quite brown enough on any one spot set your jar of glaze — for this purpose it is well to have 32 Culture and Cooking.