Soup Stock
In planning to keep soup stock on hand it is necessary to keep a careful eye on the left-overs from each meal and utilize every scrap. Good meats, when not otherwise needed-pieces from roast, chops, etc.-should be cut in small pieces, or, better yet, be put through the food chopper that it may yield the richer return. Bones from fresh or cooked meats should all be saved.
When a mixed stock is to be made, all kinds of meat may be used indiscriminately, the long cooking blending their flavors together; the one point to be noted is that such high-flavored meats as ham or bacon should not predominate. Bits of raw meat are very desirable and add greatly to the finished result. To each pound of meat and bone (not over 1/2 of the latter) add I quart of cold water and I teaspoonful of salt, heat slowly and boil very gently for at least three hours. Add I or 2 onions stuck with 6 cloves, a small bay leaf, I dozen peppercorns, a stalk of parsley, I or 2 stalks of celery and such cooked vegetables as are on hand and will harmonize with the general flavor, such as carrots, celery, a little parsnip or turnip; such green vegetables as peas or string beans are always in order. Let all simmer for another hour, then strain through a wet piece of cheese-cloth and set away over night; in the morning the fat is taken off carefully and the stock is quite ready for use.