Your Stock Pot

Bay of Plenty Beacon, Volume 12, Issue 95, 15 September 1948, Page 3

Your Stock Pot

, Your stock pot should never be empty at this time of the year. It should be the collecting point for every good, tasty scrap from each day’s meals. The contents of a well kept stock pot will make soup the moat nourishing part of your diet. If possible, give stock a foundation of- bones and meat scrapings, then add other items day by day. Add all the vegetable pieces you cannot use for the table. Gravy, gristle, meat trimmings and bacon rind can all be used. Outer leaves of celery and asparagus stalks are helpful as well as the moreordinary vegetables. Herbs improve -the flavour', but should be used sparingly particular-

ly dry herbs, as they are concentrated, Thyme, marjoram and parsley are good. If you have any haricot beans left over, they make a good addition. Vegetable water should never be thrown away. Strain it into the stock pot. Remember that what goes into the stock pot must be. sound or your' stock will become tainted and useless. All vegetables should be well washed and cleaned before they go in. Stock should be brought to the boil every few days and once a day in hot weather, especially when it contains onions and vegetables.