MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About Vegetable Stock
 Categories: Info, Soups, Vegetarian
      Yield: 1 servings
 
      1    Batch of information about
           -vegetable stock
 
  In most soup recipes "stock or water" appears on the list of
  ingredients. You can get delicious soups using plain water as the
  vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
  Stock making is an old-fashioned approach to soup; it enriches the
  atmosphere of our modern, expedient kitchens. Furthermore, it makes
  good use of vegetale scraps which would otherwise be thrown away.
  
  The best vegetable stock comes from discarded skins and innards of:
  
  * apples * beet parts * bell peppers * carrots * evacuated corn cobs *
  garlic * green bean strings * lettuce * melons * onions * parsley
  stems * pea pods * pears * pineapples * potatoes * scallion tips *
  spinach stems * tomato tops & bottoms * zucchini tips
  
  If you use cabbage-flavored vegetables or celery use just a little.
  Their flavors are too dominant. Eggplant will make it bitter. And
  don't use cigtrus rind or banana peels.
  
  Collect your scraps and refrigerate them in plastic bags or
  tightly-closed containers until you have enough to fill half a
  kettle. Cover the scraps in the kette with water, bring to a boil,
  and simmer, covered, one hour or so. Cool it and strain it. Give it a
  taste test before using. Occasionally a stock will be bitter, and the
  bitterness will carry through to the soup.
  
  Recipe by Moosewood Cookbook
 
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