Save all bones left from roasts, steaks, and the carcasses of poultry; also the liquid in which they have been boiled. Crack the bones, place in a soup kettle, cover with cold water and let simmer gently for 4 hrs. When they first boil, skim. At the end of the 3rd hr., add the flavoring, the same as in plain stock. The delicate flavor of each vegetable depends upon the volatile material they contain. This is easily dissipated if the stock is boiled hard or long after they are added; therefore, add the flavoring an hr. before the stock is strained. Stock made from the left-over meats or bones is not as clear as that made from fresh meats. When wanted perfectly clear, it must be clarified. To clarify remove the fat from the surface; turn the stock carefully into the soup kettle,, allowing the sediment to remain in the bottom of the bowl. Beat the whites of 2 eggs with the washed shells and 1/2 cup of cold water. Add this to the cold soup; mix carefully; bring to boiling point, and add a tablespoon of lemon juice. Boil hard for 5 minutes. Let stand a moment to settle, strain carefully through 2 or 3 thicknesses of cheesecloth, wrung from cold water. The albumen in the white of egg acts mechanically, entangling the floating particles in a sort of fine membrane, which is formed by the boiling, and leaves the soup perfectly clear. Stock may be kept in warm weather, under favorable circumstances, for 4 or 5 days; in winter, for 10 or 12 days. The first thing necessary to the preservation of stock is the removal of the fat. Second, it must be cooled quickly after it is strained. In summer, it will keep much longer if the vegetable flavorings are omitted; add salt and pepper only. - Mrs. Chris. Worthington, Des Plaines, 111.

White Stock

White stock is used in preparation of white soups, and is made by putting 6 lbs. of a knuckle of veal or lean beef and veal gravy, 1/4 lb. of bacon or ham, cut up, with 4 onions and 4 heads of celery, cut up fine. Stew gently until nearly done, when salt should be added. Cook 1 hr. longer; strain, and set to cool. When cold remove fat, and it is ready for use. - Mrs. E. D. Kelley, Winnetka,- 111

Left-Over Stock

Have a crock in your refrigerator expressly for this. Collect for it the bones of cooked meats from which the meat has been carved; the carcasses of poultry, bits of gristly roasts and steaks, cold vegetables, or baked apple. Twice a week, put all 'bones, cracking well into the stock-pot; cover deep with cold water, and cook slowly until the liquid is reduced to 1/2 the original quantity. Season to taste, and strain, rubbing all that will pass through the colander. By addition of barley, rice, tomatoes, or, in fact, almost any vegetable or cereal, you may make excellent broths from this compound of "unconsidered trifles." - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.