ough a colander, and return meat and vegetables to the pot; put to
them four quarts of _hot_ water, and let it boil four hours longer. The
importance of this second boiling, which may at first sight appear
useless economy, will be seen if you let the two stocks get cold; the
first will be of delightful flavor, but probably quite liquid; the last
will be flavorless, but if the boiling process has been slow enough it
will be a jelly, the second boiling having been necessary to extract the
gelatine from the bones, which is indispensable for the formation of
glaze.

Strain both these stocks through a scalded cloth. (If they have been
allowed to get cool, heat them in order to strain.) Put both stocks
together into one large pot, and let it boil as fast as possible with
the cover off, leaving a large spoon in it to prevent it boiling over,
also to stir occasionally; when it is reduced to three pints put it into
a small saucepan, and let it boil more slowly. Stir frequently with a
wooden spoon until it begins to thicken and has a fine yellowish-brown
color, which will be when it is reduced to a quart or rather less. At
this point watch closely, as it quickly burns. When there is only a pint
and a half it will be fit to pour into small cups or jars, or it may be
dried in thin sheets, if required for soup in travelling; to do this,
pour it into oiled tin pans an inch deep. When cold it can be cut out in
two-inch squares and dried by exposure to the air till it is like glue.
One square makes a cup of strong soup if dissolved in boiling water and
seasoned. If, however, it is put into pots, it must _not be covered_
until all moisture has evaporated and the glaze shrinks from the sides
of the jar. This may take a month.

The most convenient of all ways for preserving glaze is to get from your
butcher a yard of sausage-skin. Tie one end very tightly, then pour in
the glaze while warm by means of a large funnel. Tie the skin just as
you would sausage as close to the glaze as possible, cut off any
remaining skin, and hang the one containing the glaze up to dry. When
needed, a slice is cut from this.

Of course any strong meat and bone-soup can be boiled down in the same
way, and where there is meat on hand in danger of spoiling from sudden
change of weather it can be turned into glaze, and kept indefinitely. I
have found glaze five years old as good as the first week.

II.

SAUCES.

In addition to the glaze, for which t