Stock for soups may be made by saving all the bones and tough pieces from roasts and broiling meats. Put them in a kettle, allowing about 3 pts. of water to 2 lbs. of meat and bones. When it comes to a boil, skim, and set back to simmer for 5 or 6 hrs. Great care should be taken that every particle of meat and bones used should be perfectly sweet. When done, put in a stone jar, kept for the purpose, and keep in a cool place. - Mrs. F. C. Winters, Winnetka, 111.

A Good Soup Stock

1 lb. of lean beef, 1 qt. cold water, 1 teaspoon pepper corns, 2 cloves, 2 allspice berries, 1 sprig parsley, 1 teaspoon mixed herbs, 1 tablespoon each kind chopped vegetables. The meat should be cut in small pieces and soaked in cold water for 1/2 an hr., heat slowly, and simmer 3 hrs., add vegetables and seasoning, simmer 1 hr. longer, then strain. Remove the fat next day. - Mrs. E. G. Harris, Winnetka, 111.

Variation I

Allow 1 qt. of cold water to a lb. of meat. Let it stand awhile before putting it on the back of the stove. Cover and simmer slowly. Five hrs. are required for boiling a good sized bone. When done, pour into an earthen vessel, and skim when cold. Salt the stock when 1/2 done. vegetables can be added to the stock in the proportion of 1 pt. cut vegetables to every gallon. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation II

"Stock" is made from cheap, tough cuts; the meat should be cut in small pieces, soaked 1/2 an hr. in cold water to draw out the juice. Bone is added for the sake of the gelatine it contains, and to give body to the soup. A good portion is 1 lb. each of meat and bone to 1 1/2 qts. of water. Use a kettle with a very tight cover and simmer slowly for a number of hrs. Stock is best when made the day before it is to be used. - Mrs. Almond Case, Palatine, 111.