To many people the word stock is merely a culinary term, and they have only a vague idea as to its meaning. Stock, however, is a useful liquid that ought always to be ready for use in the kitchen. The foundation is water, into which the juices and flavour of meat, bones, and vegetables have been extracted by steady boiling. This liquid stock sometimes forms a strong jelly when cold; this depends on the amount of gelatinous substance present in the materials used. The inferior parts of meat are quite suitable for soup making, and to buy the ' choice cuts " for this purpose is merely extravagant.