If the quantity is small, put them all together. Crack the bones, put them
in the bottom of a large soup kettle, cover with cold water, bring slowly
to boiling point and skim. Push the kettle to the back part of the stove,
where the stock may simmer for at least three hours, then add an onion
into which you have stuck twelve cloves, a bay leaf, a few celery tops, or
a little celery seed, and a carrot cut into slices; simmer gently for
another hour and strain. Tuesdays and Saturdays are the best days for
making stock, as they are the days on which you have long, continuous
fires; Tuesdays for ironing purposes; Saturdays for bread baking; in this
way you will economize in coal, heat and time.

In making tomato soup, to each pint of tomatoes add a pint of this stock
instead of water; or the stock may be simply heated, nicely seasoned and
used as clear soup. By adding a little cooked rice or macaroni, you will
have a rice or a macaroni soup.

In cream soups, where stock takes the place of water, less milk gives
equal, perhaps better, results. For instance, in cream of celery soup,
cover the celery with cold stock instead of water, using a quart instead
of a pint of water, and then use only a pint of milk, having in the end
the same quantity of a much more tasty soup at a less cost. One soon
learns that all made-over dishes are more savory where stock is used in
place of water. If peas, beans or cabbage are being cooked, this water may
be added to that in which beef or mutton has been boiled, the whole
reduced carefully by rapid boiling, strained and put aside for use.




COOKED FISH