A STOCK POT.
Any ordinary pot or kettle can be used for preparing stock, but as a “digester” or stock pot is one of the most useful utensils known to the culinary art, and can be obtained at almost any hardware store, no kitchen should be without one. The cook, who is provided with a stock pot, and habitually uses it two or three times a week, can utilize all available scraps, and generally has a supply of stock on hand from which an acceptable soup, or delicious sauce can be improvised in a short time, and with very little trouble.
The stock pot should not remain on the stove or range, and fresh material be added from time to time to that which is partly or wholly cooked; but whenever a quantity of scraps accumulate they should be carefully prepared and put to cook.