The new practical housekeeping

best, remove the cake of grease that forms on top and then clarify, if necessary, as described hereafter ; although as the cake assists in excluding the air it is well to let it remain on the stock till some of the latter is needed. If stock is wanted shortly after straining, add a little cold water and the grease will rise and can be readily skimmed off and then reheated. From this can be made all the various kinds of soups adding vegetables and flavoring as given in Making and Seasoning Soups. Where a Jelly Stock is made it is nice to put some in pint self-sealing glass cans, as it can be readily melted by placing can in hot water, and then poured in kettle and water, etc., added as needed. When the jelly is sliced off for use, after being kept in a crock, scrape off any sediment that may be at bottom. In using any stock, whatever is added in making the soup, as rice, tapioca, vegetables, etc., should first be cooked tender as much boiling injures the flavor of the stock and for that reason, the better way in making any Vegetable Soup, is to cook the vegetables tender in water, then add stock till as rich as wished and flavor and season as preferred. A Complex Stock is made of two or more kinds of meat, or fowl cooked together, and the flavor may be varied by using in it a little ham, anchovy, sausage, or a calf's foot. Sprigs of herbs, and whole spices may be used in seasoning, and afterwards strained out, and whole vegetables such as onions, turnips, carrots, tomatoes, etc., may be added when making stock after it has been skimmed, and cooked with it, skimming out before straining ; but they cause it to sour much more quickly and unless to be used soon are not advisable. Turnips should certainly be omitted in summer as they will cause sourness quicker than any other vegetable. White Stock is made as Plain Stock using veal, poultry or any light meats. As some make with vegetables we give a recipe or two. Fish Stock for soup is made in the same manner as that of meat : a good rule being two pounds of beef or veal, or if plenty of fisn omit the meat, any kinds of trimmings of White fish, cut up, when preparing them for table : put in two quarts cold water; skim and add two onions, bunch of sweet herbs, two carrots, and rind of half a lemon ; simmer two hours, strain and finish as any stock. When a richer stock is wanted fry the vegetables and fish before adding the water. Fish Stock sours much more quickly than any other stock, so do not make long before wanted. Ironing and baking day is the best time for making all stock and in making a' Complex Stock the Kitchen Queen may use anv combination of meats, bones, etc., at command and with care, will have the foundation of a savory dish with which to tempt the appetites of her subjects, furnishing them with something in which every particle of nourishment in the ingredients used has been extractea ; and they are at once refreshed almost as soon as one who depends upon his glass of wine as a stimulus. For Economical Stock, make of steak or roast beef bones