| AND USE OF STOCK.--In order that soup-making | | | | material that will impart flavor and add nutritive value. |
| processes may be readily grasped by the housewife, | | | | Stock of this kind is used for ordinary soups. |
| she should be thoroughly familiar with what is meant | | | | BONE STOCK is made from meat bones to which |
| by stock, which forms the foundation of many soups. | | | | vegetables are added for flavor, and it is used for |
| In looking into the derivation of this term, it will be found | | | | making any of the ordinary soups. |
| that the word stock comes from an Anglo-Saxon | | | | VEGETABLE STOCK is made from either dried or |
| word meaning to stick, and that while it has many | | | | fresh vegetables or both. Such stock is employed in |
| different uses, the idea of fixedness is expressed in | | | | making vegetable soups. |
| every one of them. As is generally known, a stock of | | | | GAME STOCK is made from the bones and |
| anything means a reserve supply of that thing stored | | | | trimmings of game to which vegetables are added for |
| away for future use. When applied to soup, stock is | | | | flavor. This kind of stock is used for making game |
| similar in meaning, for it refers to material stored or | | | | soups. |
| prepared in such a way that it may be kept for use in | | | | FISH STOCK is made from fish or fish trimmings to |
| the making of certain kinds of soup. In a more definite | | | | which vegetables are added for flavor. Shell fish make |
| sense, soup stock may be regarded as a liquid | | | | especially good stock of this kind. Fish stock is |
| containing the juices and soluble parts of meat, bone, | | | | employed for making chowders and fish soups. |
| and vegetables, which have been extracted by long, | | | | ADDITIONAL USES OF STOCK.--As has already |
| slow cooking and which can be utilized in the making | | | | been shown, stock is used principally as a foundation |
| of soups, sauces, and gravies. | | | | for certain varieties of soup. This material, however, |
| Soups in which stock is utilized include all the varieties | | | | may be utilized in many other ways, being especially |
| made from beef, veal, mutton, and poultry. If clear | | | | valuable in the use of left-over foods. Any bits of meat |
| stock is desired for the making of soup, only fresh | | | | or fowl that are left over can be made into an |
| meat and bones should be used and all material that | | | | appetizing dish by adding thickened stock to them and |
| will discolor the liquid in any way carefully avoided. For | | | | serving the combination over toast or rice. In fact, a |
| ordinary, unclarified soups, the trimmings and bones of | | | | large variety of made dishes can be devised if there is |
| roast, steak, or chops and the carcass of fowl can | | | | stock on hand to add for flavor. The convenience of a |
| generally be utilized. However, very strongly flavored | | | | supply of stock will be apparent when it is realized that |
| meat, such as mutton, or the fat from mutton should | | | | gravy or sauce for almost any purpose can be made |
| be used sparingly, if at all, on account of the strong | | | | from the contents of the stock pot. |
| flavor that it imparts. | | | | SOUP EXTRACTS.--If a housewife does not have |
| VARIETIES OF STOCK.--Several kinds of stock are | | | | sufficient time to go through the various processes |
| utilized in the making of soup, and the kind to employ | | | | involved in making soup, her family need not be |
| depends on the soup desired. In determining the kind of | | | | deprived of this article of diet, for there are a number |
| stock required for the foundation of a soup, the | | | | of concentrated meat and vegetable extracts on the |
| housewife may be guided by the following | | | | market for making soups quickly. The meat extracts |
| classification: | | | | are made of the same flavoring material as that which |
| FIRST STOCK is made from meat and bones and | | | | is drawn from meat in the making of stock. Almost all |
| then clarified and used for well-flavored, clear soups. | | | | the liquid is evaporated and the result is a thick, dark |
| SECOND STOCK is made from the meat and the | | | | substance that must be diluted greatly with water to |
| bones that remain after the first stock is strained off. | | | | obtain the basis for a soup or a broth. Some of the |
| More water is added to the remaining material, and this | | | | vegetable extracts, such as Japanese soy and English |
| is then cooked with vegetables, which supply the | | | | marmite, are so similar in appearance and taste to the |
| needed flavor. Such stock serves very well for adding | | | | meat extracts as to make it quite difficult to detect |
| flavor to a nutritious soup made from vegetables or | | | | any difference. Both varieties of these extracts may |
| cereal foods. | | | | be used for sauces and gravies, as well as for soups, |
| HOUSEHOLD STOCK is made by cooking meat and | | | | but it should be remembered that they are not highly |
| bones, either fresh or cooked, with vegetables or other | | | | nutritious and are valuable merely for flavoring. |