nsure the best body which the best soul is to inhabit: nay,
temperance is all these, and more."

_PART II._

STOCK AND SEASONING.

The preparation called STOCK is for some inscrutable reason a
stumbling-block to average cooks, and even by experienced housekeepers is
often looked upon as troublesome and expensive. Where large amounts of
fresh meat are used in its preparation, the latter adjective might be
appropriate; but stock in reality is the only mode by which every scrap of
bone or meat, whether cooked or uncooked, can be made to yield the last
particle of nourishment contained in it. Properly prepared and strained
into a stone jar, it will keep a week, and is as useful in the making of
hashes and gravies as in soup itself.

The first essential is a tightly-covered kettle, either tinned iron or
porcelain-lined, holding not less than two gallons; three being a
preferable size. Whether cooked or uncooked meat is used, it should be cut
into small bits, and all bones broken or sawn into short pieces, that the
marrow may be easily extracted.

To every pound of meat and bone allow one quart of cold water, one even
teaspoon of salt, and half a saltspoon of pepper. Let the meat stand till
the water is slightly colored with its juice; then put upon the fire, and
let it come slowly to a boil, skimming off every particle of scum as it
rises. The least neglect of this point will give a broth in which bits of
dark slime float about, unpleasant to sight and taste. A cup of cold
water, thrown in as the kettle boils, will make the scum rise more freely.
Let it boil steadily, but very slowly, allowing an hour to each pound of
meat. The water will boil away, leaving, at the end of the time specified,
not more than half or one-third the original amount. In winter this will
become a firm jelly, which can be used by simply melting it, thus
obtaining a strong, clear broth; or can be diluted with an equal quantity
of water, and vegetables added for a vegetable soup.

The meat used in stock, if boiled the full length of time given, has
parted with all its juices, and is therefore useless as food. If wanted
for hashes or croquettes, the portion needed should be taken out as soon
as tender, and a pint of the stock with it, to use as gravy. Strain, when
done, into a stone pot or crock kept for the purpose, and, when cold,
remove the cake of fat which will rise to the top. This fat, melted and
strained, serves for many purp