The first thing necessary to the preservation of stock is the removal of the fat. Second, it must be cooled quickly after it is strained. In summer, it will keep much longer if the vegetable flavorings are omitted; add salt and pepper only. — Mrs. Chris. Worthington, Des Plaines, 111. WHITE STOCK.— White stock is used in preparation of white soups, and is made by putting 6 lbs. of a knuckle of veal or lean beef and veal gravy, ^ lb. of bacon or ham, cut up, with 4 onions and 4 heads of celery✪ White Stock, cut up fine. Stew gently until nearly done, when salt should be added. Cook 1 hr. longer; strain, and set to cool. When cold remove fat, and it is ready for use. — Mrs. E. D. Kelley, Winnetka,- 111 LEFT-OVER STOCK.— Have a crock in your refrigerator expressly for this. Collect for it the bones of cooked meats from which the meat has been carved; the carcasses of poultry, bits of gristly roasts and steaks, cold vegetables, or baked apple. Twice a week, "put all bones, cracking well into the stock-pot; cover deep with cold water, and cook slowly until the liquid is reduced 156 SOUP to Yi the original quantity. Season to taste, and strain, rubbing all that will pass through the colander. By addition of barley, rice, tomatoes, or, in fact, almost any vegetable or cereal, you may make excellent broths from this coimpound of "unconsidered tri- fles."—Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. POSSIBILITIES OF A SOUP BONE.— Wash a shankbone, place in the kettle, cover with cold water, and slowly boil until almost tender, then salt to taste, and use the best part of the meat for dinner. Take the meat th^t is left over, chop fine, put in a dish, pour enough hot broth over to cover, press with a heavy weight; when cold, turn out and slice for dinner. No. 3. NOODLE DINNER.— Break 3 eggs, add 3 tablespoons milk, pinch of salt, mix until light, add flour to make stifT✪ Noodle Dinner; roll very thin, flour well, cut in little strips and drop into boiling broth. If de- sired, part of the noodles can be kept for a time by wrapping in clean paper sack. If any 'broth and potatoes are left over they can ■be used for supper by adding 2- sliced onions, a little water, salt and pepper; put all in kettle and cook until tender, and serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago. 111. SOUP FROM LEFT-OVERS.- We have a little gravy from yesterday and a little onion; there was a deviled potato left and 1 stalk of celery; purchase a very small piece of soup meat, just Yi a lb., put it on with 6 cups cold water, and add 2 tablespoons of cut carrot, 1 tablespoon of cut onion; cut the celery and let it boil 2 hrs. Take out the meat, cut it up into small pieces, put back into the stock, add the gravy, the left-over onion, and the potato, also 1 tablespoon of salt, a little white pepper and 1 tablespoon of chopped parsley✪ Soup from Left-Overs. Many times you can use all the left-over vegeta- bles by putting them into the double boiler with 4 cups of milk, boiled and strained; thicken with 1 tablespoon of flour rubbed with 1 tablesipoon of butter; add and boH 2 minutes. Serve with croutons. — Mrs, Almond Case, Palatine, 111.

AI-modernized reading of the original text

The first thing necessary to the preservation of stock is the removal of the fat. Second, it must be cooled quickly after it is strained. In summer, it will keep much longer if the vegetable flavorings are omitted; add salt and pepper only. — Mrs. Chris. Worthington, Des Plaines, 111. WHITE STOCK.— White stock is used in preparation of white soups, and is made by putting 6 lbs. of a knuckle of veal or lean beef and veal gravy, ^ lb. of bacon or ham, cut up, with 4 onions and 4 heads of celery, cut up fine. Stew gently until nearly done, when salt should be added. Cook 1 hr. longer; strain, and set to cool. When cold remove fat, and it is ready for use. — Mrs. E. D. Kelley, Winnetka, 111 LEFT-OVER STOCK.— Have a crock in your refrigerator expressly for this. Collect for it the bones of cooked meats from which the meat has been carved; the carcasses of poultry, bits of gristly roasts and steaks, cold vegetables, or baked apple. Twice a week, "put all bones, cracking well into the stock-pot; cover deep with cold water, and cook slowly until the liquid is reduced to Yi the original quantity. Season to taste, and strain, rubbing all that will pass through the colander. By addition of barley, rice, tomatoes, or, in fact, almost any vegetable or cereal, you may make excellent broths from this compound of "unconsidered trifles."—Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. POSSIBILITIES OF A SOUP BONE.— Wash a shankbone, place in the kettle, cover with cold water, and slowly boil until almost tender, then salt to taste, and use the best part of the meat for dinner. Take the meat that is left over, chop fine, put in a dish, pour enough hot broth over to cover, press with a heavy weight; when cold, turn out and slice for dinner. No. 3. NOODLE DINNER.— Break 3 eggs, add 3 tablespoons milk, pinch of salt, mix until light, add flour to make stiff; roll very thin, flour well, cut in little strips and drop into boiling broth. If desired, part of the noodles can be kept for a time by wrapping in clean paper sack. If any broth and potatoes are left over they can ■be used for supper by adding 2- sliced onions, a little water, salt and pepper; put all in kettle and cook until tender, and serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago. 111. SOUP FROM LEFT-OVERS.- We have a little gravy from yesterday and a little onion; there was a deviled potato left and 1 stalk of celery; purchase a very small piece of soup meat, just Yi a lb., put it on with 6 cups cold water, and add 2 tablespoons of cut carrot, 1 tablespoon of cut onion; cut the celery and let it boil 2 hrs. Take out the meat, cut it up into small pieces, put back into the stock, add the gravy, the left-over onion, and the potato, aladd 1 tablespoon of salt, a little white pepper and 1 tablespoon of chopped parsley. Many times you can use all the left-over vegetables by putting them into the double boiler with 4 cups of milk, boiled and strained; thicken with 1 tablespoon of flour rubbed with 1 tablespoon of butter;add and boH 2 minutes. Serve with croutons. — Mrs, Almond Case, Palatine, 111.

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