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     Divide one leek into three parts and cut from the stem up. To this
piece of leek add

Four branches of thyme,
Two branches of parsley,
One piece of carrot, cut in a strip three inches long,
Two branches of celery,
One small pepper pod.

     Tie with a string and dry in a warm place. When dry put in a glass jar to be used as needed.

     Many varieties of soups may be made from the plain stock with just a few minutes’ work.

     Clear tomato soup: To one quart of stock add one cupful of canned tomatoes, rubbed through a fine sieve. Noodles, macaroni or any cooked vegetable may be added.

     For clear soup: Add one teaspoon of kitchen bouquet and any desired
vegetables to each quart of stock. When making cream soups, if you
will add one cupful of prepared stock to each cup of milk, your soup will have a delicious flavor.

     Stock may be made, filled into sterilized jars and then the rubber and lid adjusted; the soup may then be processed for three hours in a hot-water bath. Remove from the bath, fasten the lids securely, and then test for leaks and store in a dry cool place. Where there is a fire kept in the kitchen, it will not add to the costs to can soups, stocks, etc., for future use.

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