te strong enough for ordinary purposes.

_Time_.--5-1/2 hours. _Average cost_, 9d. per quart.

ECONOMICAL STOCK.

106. INGREDIENTS.--The liquor in which a joint of meat has been boiled,
say 4 quarts; trimmings of fresh meat or poultry, shank-bones, &c.,
roast-beef bones, any pieces the larder may furnish; vegetables, spices,
and the same seasoning as in the foregoing recipe.

_Mode_.--Let all the ingredients simmer gently for 6 hours, taking care
to skim carefully at first. Strain it off, and put by for use.

_Time_.--6 hours. _Average cost_, 3d. per quart.

WHITE STOCK.

(_To be Used in the Preparation of White Soups_.)

107. INGREDIENTS.--4 lbs. of knuckle of veal, any poultry trimmings, 4
slices of lean ham, 1 carrot, 2 onions, 1 head of celery, 12 white
peppercorns, 1 oz. of salt, 1 blade of mace, 1 oz. butter, 4 quarts of
water.

_Mode_.--Cut up the veal, and put it with the bones and trimmings of
poultry, and the ham, into the stewpan, which has been rubbed with the
butter. Moisten with 1/2 a pint of water, and simmer till the gravy
begins to flow. Then add the 4 quarts of water and the remainder of the
ingredients; simmer for 5 hours. After skimming and straining it
carefully through a very fine hair sieve, it will be ready for use.

_Time_.--5-1/2 hours. _Average cost_, 9d. per quart.

_Note_.--When stronger stock is desired, double the quantity of veal, or
put in an old fowl. The liquor in which a young turkey has been boiled,
is an excellent addition to all white stock or soups.

BROWNING FOR STOCK.

108. INGREDIENTS.--2 oz. of powdered sugar, and 1/2 a pint of water.

_Mode_.--Place the sugar in a stewpan over a slow fire until it begins
to melt, keeping it stirred with a wooden spoon until it becomes black,
then add the water, and let it dissolve. Cork closely, and use a few
drops when required.

_Note_.--In France, burnt onions are made use of for the purpose of
browning. As a general rule, the process of browning is to be
discouraged, as apt to impart a slightly unpleasant flavour to the
stock, and, consequently, all soups made from it.

TO CLARIFY STOCK.

109. INGREDIENTS.--The whites of 2 eggs, 1/2 pint of water, 2 quarts of
stock.

_Mode_.--Supposing that by some accident the soup is not quite clear,
and that its quantity is 2 quarts, take the whites of 2 eggs, carefully
separated from their yolks, whisk them well together with the water, and
add gradually the 2 quarts of