first stock is strained off. More water is added to the remaining
material, and this is then cooked with vegetables, which supply the
needed flavor. Such stock serves very well for adding flavor to a
nutritious soup made from vegetables or cereal foods.

HOUSEHOLD STOCK is made by cooking meat and bones, either fresh or
cooked, with vegetables or other material that will impart flavor and
add nutritive value. Stock of this kind is used for ordinary soups.

BONE STOCK is made from meat bones to which vegetables are added for
flavor, and it is used for making any of the ordinary soups.

VEGETABLE STOCK is made from either dried or fresh vegetables or both.
Such stock is employed in making vegetable soups.

GAME STOCK is made from the bones and trimmings of game to which
vegetables are added for flavor. This kind of stock is used for making
game soups.

FISH STOCK is made from fish or fish trimmings to which vegetables are
added for flavor. Shell fish make especially good stock of this kind.
Fish stock is employed for making chowders and fish soups.

14. ADDITIONAL USES OF STOCK.--As has already been shown, stock is used
principally as a foundation for certain varieties of soup. This
material, however, may be utilized in many other ways, being especially
valuable in the use of left-over foods. Any bits of meat or fowl that
are left over can be made into an appetizing dish by adding thickened
stock to them and serving the combination over toast or rice. In fact, a
large variety of made dishes can be devised if there is stock on hand to