Stock is the basis of many of the soups afterwards mentioned, and this will be found quite strong enough for ordinary purposes.  Keep it in small jars, in a cool place.  It makes a good gravy for hash meats; one tablespoonful of it is sufficient to impart a fine flavor to a dish of macaroni and various other dishes.  Good soups of various kinds are made from it at short notice; slice off a portion of the jelly, add water, and whatever vegetables and thickening preferred.  It is best to partly cook the vegetables before adding to the stock, as much boiling injures the flavoring of the soup.  Season and boil a few moments and serve hot.

[Illustration:  FRANCES FOLSOM CLEVELAND.]

WHITE STOCK.

White stock is used in the preparation of white soups, and is made by boiling six pounds of a knuckle of veal, cut up in small pieces, poultry trimmings, and four slices of lean ham.  Proceed according to directions given in STOCK, on opposite page.

TO CLARIFY STOCK.

Place the stock in a clean saucepan, set it over a brisk fire.  When boiling, add the white of one egg to each quart of stock, proceeding as follows:  beat the whites of the eggs up well in a little water; then add a little hot stock; beat to a froth and pour gradually into the pot; then beat the whole hard and long; allow it to boil up once, and immediately remove and strain through a thin flannel cloth.

BEEF SOUP.

Select a small shin of beef of moderate size, crack the bone in small pieces, wash and place it in a kettle to boil, with five or six quarts of cold water.  Let it boil about two hours, or until it begins to get tender, then season it with a tablespoonful of salt, and a teaspoonful of pepper; boil it one hour longer, then add to it one carrot, two turnips, two tablespoonfuls of rice or pearl barley, one head of celery, and a teaspoonful of summer savory powdered fine; the vegetables to be minced up in small pieces like dice.  After these ingredients have boiled a quarter of an hour, put in two potatoes cut up in small pieces, let it boil half an hour longer; take the meat from the soup, and if intended to be served with it, take out the bones and lay it closely and neatly on a dish, and garnish with sprigs of parsley.

Serve made mustard and catsup with it.  It is very nice pressed and eaten cold with mustard and vinegar, or catsup.  Four hours are required for making this soup.  Should any remain over the first day, it may be heated, with the addition of a little boiling water, and served again.  Some fancy a glass of brown sherry added just before being served.  Serve very hot.

VEAL SOUP. (Excellent.)