This is one of those things that you prepare on your one major cooking day each week. It takes some time to concoct, but this soup stock is just basic to a properly and frugally run kitchen. It is used for soups, sauces and gravies. Carrots, unpeeled and chopped Yellow onions, unpeeled and chopped Celery, chopped

Tell your butcher that you need rendering bones. They should not have any meat on them at all, so they should be cheap. Have him saw them into two inch pieces.

Roast the bones in an uncovered pan at 400 degrees for two hours. Be careful with this, because you oven may be a bit too hot. Watch the bones, which you want to be toasty brown, not black.

Place the roasted bones in a soup pot and add 1 quart water for each pound of bones. For five pounds bones, add one bunch carrots, 1 head celery, and three yellow onions, chopped with peel and all. (The peel will give lovely color to the stock.)

Strain the stock, and store in the refrigerator. Allow the fat to stay on the top of the stock when you refrigerate it; the fat will seal the stock and allow you to keep it for several days.

MAKES FIVE QUARTS OF STOCK.