HOUSEHOLD. If it is desired to make a stock that may be kept on hand constantly and that may be used as a foundation for various kinds of soups, sauces, and gravies, or as a broth for making casserole dishes, household stock will be found very satisfactory. Such stock made in quantity and kept in a sufficiently cool place may be used for several days before it spoils. Since most of the materials used in this stock cannot be put to any other particularly good use, and since the labor required in making it is slight, this may be regarded as an extremely economical stock.

• 3 qt. cold water
• 3 lb. meat (trimmings of fresh
• meat, bones, and tough pieces
• from roasts, steaks, etc.)
• 1 medium-sized onion
• 4 cloves
• 6 peppercorns
• Herbs
• Salt
• Pepper

Pour the cold water over the meat and bones and put them on the fire to cook. When they come to a boil skim well. Then cover and simmer 4 to 6 hours. Add the onion, cloves, peppercorns, and herbs and cook for another hour. Add salt and pepper to taste. Strain and set aside to cool. Remove the fat.

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