STRAINING, COOLING AND KEEPING STOCK.
Stock, when sufficiently cooked, should be carefully strained, and unless wanted for immediate use should be set where it will cool as rapidly as possible. The quicker it cools the finer will be its flavor, and the greater the length of time it can be kept. In cold weather stock will keep fresh and sweet for several days; but in summer, unless kept in a cold place, it will be necessary for its preservation, to put it over the fire and bring it to a boil, or “scald it” every day.