WHITE STOCK
One onion, 1 carrot, 1 small turnip, a few pieces of celery, a thick slice of parsnip, 2 artichokes, a little bunch of parsley, a little piece of lemon-thyme, 1 clove, a little piece of mace, salt, pepper, ¹⁄₂ pint milk, ³⁄₄ pint water or Plasmon stock, 1 oz. of crumbs from a milk loaf.
Method.—Slice the vegetables and put them into a saucepan with the water, bread, herbs, and seasoning; let the water or stock reach boiling point, and then simmer for half an hour; at the end of the time add the milk and simmer again for twenty minutes, when the stock should be strained and put aside until it is required.
LETCHWORTH
THE TEMPLE PRESS
PRINTERS