word stock comes from an Anglo-Saxon word meaning to stick, and that
while it has many different uses, the idea of fixedness is expressed in
every one of them. As is generally known, a stock of anything means a
reserve supply of that thing stored away for future use. When applied to
soup, stock is similar in meaning, for it refers to material stored or
prepared in such a way that it may be kept for use in the making of
certain kinds of soup. In a more definite sense, soup stock may be
regarded as a liquid containing the juices and soluble parts of meat,
bone, and vegetables, which have been extracted by long, slow cooking
and which can be utilized in the making of soups, sauces, and gravies.

12. Soups in which stock is utilized include all the varieties made from
beef, veal, mutton, and poultry. If clear stock is desired for the
making of soup, only fresh meat and bones should be used and all
material that will discolor the liquid in any way carefully avoided. For
ordinary, unclarified soups, the trimmings and bones of roast, steak, or
chops and the carcass of fowl can generally be utilized. However, very
strongly flavored meat, such as mutton, or the fat from mutton should be
used sparingly, if at all, on account of the strong flavor that
it imparts.

13. VARIETIES OF STOCK.--Several kinds of stock are utilized in the
making of soup, and the kind to employ depends on the soup desired. In
determining the kind of stock required for the foundation of a soup, the
housewife may be guided by the following classification:

FIRST STOCK is made from meat and bones and then clarified and used for
well-flavored, clear soups.

SECOND STOCK is made from the meat and the bones that remain after the