evaporation; do not fill it up,
even if you take out a little stock, unless the meat is exposed; in
which case a little boiling water may be added, but only enough to cover
it. After six hours' slow and gentle simmering, the stock is done; and
it should not be continued on the fire, longer than is necessary, or it
will tend to insipidity.

_Note_.--It is on a good stock, or first good broth and sauce, that
excellence in cookery depends. If the preparation of this basis of the
culinary art is intrusted to negligent or ignorant persons, and the
stock is not well skimmed, but indifferent results will be obtained. The
stock will never be clear; and when it is obliged to be clarified, it is
deteriorated both in quality and flavour. In the proper management of
the stock-pot an immense deal of trouble is saved, inasmuch as one
stock, in a small dinner, serves for all purposes. Above all things, the
greatest economy, consistent with excellence, should be practised, and
the price of everything which enters the kitchen correctly ascertained.
The _theory_ of this part of Household Management may appear trifling;
but its practice is extensive, and therefore it requires the best
attention.

[Illustration]

RECIPES.

CHAPTER VI.

FRUIT AND VEGETABLE SOUPS.

[_It will be seen, by reference to the following Recipes, that an
entirely original and most intelligible system has been pursued in
explaining the preparation of each dish. We would recommend the young
housekeeper, cook, or whoever may be engaged in the important task of
"getting ready" the dinner, or other meal, to follow precisely the order
in which the recipes are given. Thus, let them first place on their
table all the INGREDIENTS necessary; then the modus operandi, or MODE of
preparation, will be easily managed. By a careful reading, too, of the
recipes, there will not be the slightest difficulty in arranging a
repast for any number of persons, and an accurate notion will be gained
of the TIME the cooling of each dish will occupy, of the periods at
which it is SEASONABLE, as also of its_ AVERAGE COST.

_The addition of the natural history, and the description of the various
properties of the edible articles in common use in every family, will be
serviceable both in a practical and an educational point of view._

_Speaking specially of the Recipes for Soups, it may be added, that by
the employment of the_ BEST, MEDIUM, _or_ COMMON STOCK, _the quality of