Show A A 11 in 11 it iho lil a stork stock pot is ii not only an economical econom icil line 11 0 1 LI L ariy riy I y convenient addition to lu tile lh kitchen it ingbar t he holles bones of 0 cooked joint r lik h bould othet ie tic lye ili rown awn without any to ti extract the 4 sub siti stan chev contain con liun biml ili ii ill t the lie cook coo wit it it cot con tant supply of malt rial for IUT her giavis i nihl hold dices it biml not IM be ft large 1 iru nor 1101 till one rot fur tins abete an tit kit clien I 1 diwi ile ia i bell the tLe stuck put int inay be it 11 roin coon j or ir provided provide 1 atti it 1 I i of tile kanii size and 1 fillipe that can ii lii ili 11 iiii tile ir ovin cover into li coohil juin poultry and ganie K of nl in I 1 coukis coo kool or mil lilt iv e pul riv r il with cola water mid left tu to simmer tur for some hour ii 1 I hie lie wile i buit iju be split and or broken into pieces an acs in in or der that the lie which tiley aln y conta nicy y be by br conling coming in cout let avith tile water italio if the lonis bouts are unbroken tile go intine of the outer burlace only I 1 in dib soled load and a great portion is wasted noi lian it tile lie oven i lien teil for or pastry or cakes etc the jar should lie be taken out as tile the stock not boil but fit at a temperature a few degrees below boiling point if aliis ahli is attended to the 1 I 11 grenable agreci gre cable ible cdo of t the lie ili day v before i 3 ester dayle i soup will v ill not pervade llie file house this thib stock nhen strained from froin tile the bones etc and allowed to be collie thor thoi auld in that the elie la ft may COTI coil geal and alius be easily removed is quite good criona enough it for ordinary gravy sauces or vegetable soups the fat which I 1 ii taken from the surface of 0 aliv stock bli could be addad tot lie fat fur cl |