add for flavor. The convenience of a supply of stock will be apparent
when it is realized that gravy or sauce for almost any purpose can be
made from the contents of the stock pot.

15. SOUP EXTRACTS.--If a housewife does not have sufficient time to go
through the various processes involved in making soup, her family need
not be deprived of this article of diet, for there are a number of
concentrated meat and vegetable extracts on the market for making soups
quickly. The _meat extracts_ are made of the same flavoring material as
that which is drawn from meat in the making of stock. Almost all the
liquid is evaporated and the result is a thick, dark substance that must
be diluted greatly with water to obtain the basis for a soup or a broth.
Some of the _vegetable extracts,_ such as Japanese soy and English
marmite, are so similar in appearance and taste to the meat extracts as
to make it quite difficult to detect any difference. Both varieties of
these extracts may be used for sauces and gravies, as well as for soups,
but it should be remembered that they are not highly nutritious and are
valuable merely for flavoring.


THE STOCK POT

16. NATURE, USE, AND CARE OF STOCK POT.--Among the utensils used for
cooking there is probably none more convenient and useful than the stock
pot. It is nothing more or less than a covered crock or pot like that
shown in Fig. 1, into which materials that will make a well-flavored
stock are put from time to time. From such a supply, stock can be drawn
when it is needed for soup; then, when some is taken out, more water
and materials may be added to replenish the pot. The stock pot should be
made of either enamel or earthenware, since a metal pot of any kind is