4 pounds shin of beef, 4 pounds knuckles of veal, ½ pound lean ham, any poultry trimmings in pantry, 2 onions, 3 carrots, 3 turnips, 1 head of celery, 2 tomatoes or 4 tablespoons of canned, a bunch of herbs with parsley, salt to taste, 3 lumps of sugar, 6 cloves, 2 small blades of mace, 6 quarts of cold water. Simmer in stock pot for 8 hours, the first 4 on back of stove. Do not let boil quickly that the stock be not wasted and preserve its color. Strain through a fine hair sieve or cloth and set away until cold, then remove the fat that has formed on top and it will be ready for use.

K. T. R.