stock, as it is, will make a delicious foundation, with the addition of salt, for all kinds of clear soup or gravies. To reduce it to glaze proceed as follows: Pass the stock through a fine hair sieve or cloth into a pan; then fill up the pot again with hot water, and let it boil four hours longer to obtain all the glutinous part from the meat; strain, and pour both stocks in a large pot or stew-pan together; set it over the fire, and let it boil as fast as possible with the lid off, leaving a large spoon in it to prevent it boiling over, and to stir occasionally. When reduced to about three pints, pour it into a small stew-pan or saucepan, set again to boil, but more slowly, skimming it if necessary; when it is reduced to a quart, set it where it will again boil quickly, stirring it well with a wooden spoon until it begins to get thick and of a fine yellowish-brown color; at this point be careful it does not burn.

You may either pour it into a pot for use, or, what is more convenient for making gravies, get a sausage skin from your butcher, cut a yard of it, tie one end very tightly, then pour into it by means of a large funnel the glaze; from this cut slices for use. A thick slice dissolved in hot water makes a cup of nutritious soup, into which you may put any cooked vegetables, or rice, or barley. A piece is very useful to take on a journey, especially for an invalid who does not want to depend on wayside hotel food, or is tired of beef-tea.

The foregoing is the orthodox recipe for glaze, and if you have to buy meat for the purpose the very best way in which you can make it; but if it happen that you have some strong meat soup or jelly, for which you have no use while fresh, then boil it down till it is thick and brown (not burnt); it will be excellent glaze; not so fine in flavor, perhaps, but it preserves to good use what would otherwise be lost. Very many people do not know the value of pork for making jelly. If you live in the country and kill a pig, use his hocks for making glaze instead of beef.

Glaze also adds much to the beauty of many dishes. If roast beef is not quite brown enough on any one spot set your jar of glaze—for this purpose it is well to have some put in a jar as well as in the skin—in boiling water. Keep a small stiff brush; such as are sold for the purpose at house-furnishing stores, called a glazing brush, are best; but you may manage with any other or even a stiff feather. When the glaze softens, as glue would do, brush over your meat with it, it will give the lacking brown; or, if you have a ham or tongue you wish to decorate you may "varnish" it, as it were, with the melted glaze; then when cold beat some fresh butter to a white cream, and with a kitchen syringe, if you have one, a stiff paper funnel if you have not, trace any design you please on the glazed surface; this makes a very handsome dish, and if your ham has been properly boiled will be very satisfactory to the palate. Of the boiling of ham I will speak in another chapter.

I have a few more articles to recommend for your store-room, and then I think you will find yourself equal to the emergency of providing an elegant little meal if called upon unexpectedly, provided you have any cold scraps at all in the house, and maître d'hôtel butter.

To make the latter, take half a pound of fine butter, one tablespoonful of very fresh parsley, chopped not too fine, salt, pepper, and a small tablespoonful of lemon juice; mix together, but do not work more than sufficient for that purpose, and pack in a jar, keeping it in a cool place. A tablespoonful of this laid in a hot dish on which you serve beefsteak, chops, or any kind of fish, is a great addition, and turns plain boiled potatoes into pomme de terre à la maître d'hôtel. It is excellent with stewed potatoes, or added to anything for which parsley is needed, and not always at hand; a spoonful with half the quantity of flour stirred into a gill of milk or water makes the renowned maître d'hôtel sauce (or English parsley butter) for boiled fish, mutton, or veal. In short, it is one of the most valuable things to have in the house. Equally valuable, even, and more elegant is the preparation known as "Ravigotte" or Montpellier butter.

Take one pound in equal quantities of chervil, tarragon, burnet (pimpernel), chives, and garden cress (peppergrass); scald two minutes, drain quite dry; pound in a mortar three hard eggs, three anchovies, and one scant ounce of pickled cucumbers, and same quantity of capers well pressed to extract the vinegar; add salt, pepper, and a bit of garlic half as large as a pea, rub all through a sieve; then put a pound of fine butter into the mortar, which must be well cleansed from the herbs, add the herbs, with two tablespoonfuls of oil and one of tarragon vinegar, mix perfectly, and if not of a fine green, add the juice of some pounded spinach.

This is the celebrated "beurre de Montpellier" sold in Paris in tiny jars at a high price. Ravigotte is the same thing, only in place of the eggs, anchovies, pickles, and capers, put half a pound more butter; it is good, but less piquant.

Pack in a jar, and keep cool. This butter is excellent for many purposes. For salad, beaten with oil, vinegar, and yolks of eggs, as for mayonnaise, it makes a delicious dressing. For cold meat or fish it is excellent, and also for chops.

Two or three other articles serve to simplify the art of cooking in its especially difficult branches, and in the branches a lady finds difficult to attend to herself without remaining in the kitchen until the last minute before dinner; but with the aid of blanc and roux a fairly intelligent girl can make excellent sauces.

For roux melt slowly half a pound of butter over the fire, skim it, let it settle, then dredge in eight ounces of fine flour, stir it till it is of a bright brown, then put away in a jar for use.

Blanc is the same thing, only it is not allowed to brown; it should be stirred only enough to make all hot through, then put away in a jar.

If you need thickening for a white sauce and do not wish to stand over it yourself, having taught your cook the simple fact that a piece of blanc put into the milk before it boils (or it will harden instead of melt) and allowed to dissolve, stirring constantly, will make the sauce you wish, she will be able at all times to produce a white sauce that you need not be ashamed of. When the sauce is nearly ready to serve, stir in a good piece of butter—a large spoonful to half a pint; when mixed, the sauce is ready. Brown sauce can always be made by taking a cup of broth or soup and dissolving in the same way a piece of the roux; and also, if desired, a piece of Montpellier butter. If there is no soup of course you make it with a piece of glaze.

Brown flour is also a convenient thing to have ready; it is simply cooking flour in the oven until it is a pale brown; if it is allowed to get dark it will be bitter, and, that it may brown evenly, it requires to be laid on a large flat baking pan and stirred often. Useful for thickening stews, hash, etc.