Meat Stock
Instruct the butcher to deliver all bones and trimmings removed from roasts; and save all meats and gravies left over from previous meals. By so doing soup may be at once economical and good. To every pound of meat and bone use one quart of cold water. Cut the meat into pieces and ask the butcher to crush the large bones, so that the gelatine and fat may be fully extracted. Put all in a covered kettle on the back of the stove. When the water becomes red bring the kettle forward and let it heat slowly. Keep the water below the boiling point for three or four hours. If more water is needed, add boiling water. It is not necessary to remove the scum that rises.
Stock should be prepared at least one day before it is to be used, so that the fat on the top may harden and be removed. Do not remove the fat until it is necessary, however, as it aids in keeping the stock sweet. 1 carrot 1 onion 1 stalk celery 2 turnips 2 tomatoes