will keep for many days in cold weather.

Stock is the basis of many of the soups afterwards mentioned, and this
will be found quite strong enough for ordinary purposes. Keep it in
small jars, in a cool place. It makes a good gravy for hash meats;
one tablespoonful of it is sufficient to impart a fine flavor to a
dish of macaroni and various other dishes. Good soups of various kinds
are made from it at short notice; slice off a portion of the jelly,
add water, and whatever vegetables and thickening preferred. It is
best to partly cook the vegetables before adding to the stock, as much
boiling injures the flavoring of the soup. Season and boil a few
moments and serve hot.

[Illustration: FRANCES FOLSOM CLEVELAND.]


WHITE STOCK.

White stock is used in the preparation of white soups, and is made by
boiling six pounds of a knuckle of veal, cut up in small pieces,
poultry trimmings, and four slices of lean ham. Proceed according to
directions given in STOCK, on opposite page.


TO CLARIFY STOCK.

Place the stock in a clean saucepan, set it over a brisk fire. When
boiling, add the white of one egg to each quart of stock, proceeding
as follows: beat the whites of the eggs up well in a little water;
then add a little hot stock; beat to a froth and pour gradually into