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Show W WHEN STOCK IS NEEDED. Stock is needed in so many recipes that everybody wants to use, and yet V. etock Is often not on hand. But the It Tesourceful cook Is never at a loss to B make up for this deficiency. Jfjjjj The resourceful cook falls back on pjW, compressed beef in the form of paste w or pellets. This is dissolved in boil- Iwf lug water, and behold, stock of a very If good sort is the result. These forms Ryl of compressed beef can be kept always tftfl on hand, as they do not deteriorate tj -with keeping, and they are very con- K'h venient to use. 4V; Moreover, the resourceful cook utli-$JyU utli-$JyU i7es all scraps of meat for the mak-lI mak-lI lng of stock. Suppose there are triiu-IK!1 triiu-IK!1 mings from a roast and perhaps bones IKlI of a beefstake on hand. The reBource-IKl reBource-IKl "ful cook simmers them slowly in cold Hmj "water, adding perhaps a little onion W or a very small bit of celorj' or car-JH car-JH xot, and perhaps a little bag of herbs. nil. Then she strains the resulting stock, ill adds some caramel, iand stores 1t ml away for use "when stock is called for, life Caramel gives added flavor and col-Ill col-Ill or to stock and Is simply burned 3u-Sl 3u-Sl gar. So when you have weak stock on u V "hand, Improve it with a tablespoonful ly of caramel. mm fll Stock, a little of It, improves the flavor of tomato sauce sometimes. A delicious sauce is made by simmering tonmtoes until soft in stock, then 3training and thickening a little. Many vegetables can be copked in a little Btock to give variety to their flavor. Carrots, peas and beans of all sorts cooked, and then reheated in stook, are delicious. Spinach, too, is good mixed and reheated re-heated in rich and well-seasoned stock. Stock, a cupful of It, added to some sorts of vegetable soup, improves thorn, or at least gives them an unusual un-usual and good flavor. |