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Hawke's Bay Tribune, Volume XXV, Issue 136, 25 May 1935, Page 14

Plain household stock can be continually made from the supply of bones that eery household gets with its daily meat. The bones should be used again and again for stock until each bone becomes porous and easily breakable and crumbly. As one porous bone is removed it will usually be found that there are others available, so a stock-pot should really be inexhaustible, and should cost nothing except when clear soups are needed. Certain things should never be put in a stock pot:— (1) Any form of starch. Therefore, if a chicken has been served with white sauce, any sauce clinging to the bones should be carefully washed off before the bones are put in the stock-pot. Bread and toast, potato (raw and cooked), rice, macaroni, etc., are also starch, and must not be added. (2) Cabbage, cooked or uncooked. (3) Any excess of fat. (4) Milk or cream in any form. Good stock may also be made by boiling two pounds of shin meat, cut small, in water for four hours. Strain and when cool remove the fat and use as required.