STARCH-SUGAR

See Corn-sucar. STOCK (for soup). As a culinary term, the word ‘‘stock’’ signifies a strong soup or broth which serves as the foundation of most soups and sauces in all profe ional and many home kitchens. It is made variously of meats, vegetables, and other appropriate articles, Tean meats only should be used and a fair proportion of hones is e ential, as these supply the gelatinous ingredient which acts as a natural thickening. The trimmings of roast and baked meats ave especially desirable additions because of their rich, meaty flavor.