These articles are all nearly allied to each other, differing principally in degrees of strength. In extensive establishments, a large quantity of stock, both brown and white, is constantly kept. Stocks are distinguished by the names of first stock, or long broth, - in the French kitchen, "le grand bouillon" - second stock, in French, "jus de boeuf" - and jelly stock, in French, "consomme'." In preparing a regular dinner, they will all be found exceedingly useful. The materials for the making of stocks will not cost much, if the cook does her duty. In such case, she will take great care of all the trimmings of meat, and the necks, heads, gizzards, feet, etc, of game and poultry. Boiled and roast meat gravy not used ought to be carefully collected and kept. The author of "The Housekeeper"s Guide," says, "We should recommend the cook when she sets away after the dinner the meat on clean dishes, to collect in one basin every drop of roast meat gravy; in another, every drop of boiled meat gravy; and in another, every little bit of trimming of dressed meat, and pour over It some hot liquor, in which meat has been boiled, or hot water. Next morning, when she prepares meat for dressing, let her collect all the little trimming bits, and boil them with the liquor and bits set by the day before. This may be done before the fire is wanted tor other purposes. Thus she will always have gravy in store for every emergency. Then if she have white sauce to prepare, such as celery or oyster sauce, parsley and butter, or caper sauce, the cold boiled meat gravy (which she will most likely find a stiff jelly) will form an excellent basis for it, much more rich and relishing1 than water. If she wants good brown gravy for roast meat, or fried, the cold roast meat gravy will enrich and colour the stock or store gravy, with the addition of any flavouring that may be required. Good managers, who attend to this every day, do not know what it is to be distressed for gravy, or running to the butcher's for gravy beef." The cook, we must add, should be careful to have her broth or stock clear, and devoid of fat, which, eaten by itself, that is, unincorporated with farinaceous or vegetable substances, is very indigestible, yielding little or no nourishment, but when so incorporated, fat becomes very nutritious and wholesome - more so indeed, according to some writers, than lean meat.