When the number of people to be provided for amounts to forty or fifty, it is a saving of labor to keep stock sauces on hand ;the most useful is that which has come to be called Spanish sauce, con- taining a small proportion of tomatoes.

It will have to be made every second or third day and kept cold until all is used. Take a large saucepan, pour into it about a cupful of the clear oil of melted butter and lay in some pieces of raw ham - the rough ends will do but no smoky outside. Throw in 6 or 8 onions or leeks or both, cut in large pieces, as much turnips and carrots, a tablespoon of cloves and some alspice and crushed black pepper, lay on these some soup bones, veal shank and neck, flank of beef and any small pieces that can be spared and set over the fire without any water but with a lid on to stew and slowly become light brown, stirring it frequently with a long wooden paddle. In about half an hour or an hour,accord-ing to the heat of the fire, put in a small can of tomatoes and 5 or 6 quarts of soup stock or part water, and a handful of salt. Let cook slowly for 2 hours then thicken with flour to be about like a tolerably thick soup, and presently strain it off through a fine gravy strainer and set it away to become cold. The fat can be taken off when cold. There should not be enough tomatoes used to make everything the sauce goes in taste of them. The uses of this Spanish sauce are to add to soups of several kinds. Mock Turtle, green turtle and other such soups are half made when this sauce is made,and a number of brown sauces need only certain other ingredients, such as fried minced onion or mushrooms to be added to the stock sauce, to bring them to an easy completion.