Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 6 · column 5 of 9 · from the scan, no model involved
By THERESA REYNOLDS
Rappahannock New* Staff Writer
Soaring food prices and plummeting temperatures this month mean that these are the days for soup. Cheap, nourishing, warming - soup can be made from almost anything you can find in your freezer or on your shelves.
Many recipes for soup start with some kind of meat or vegetable stock. Making stock is not as complicated or mysterious as cookbooks imply.
If you cook a turkey and skim the juices left over from making gravy, that’s stock.
Or if you boil leftover turkey or chicken bones for several hours with a carrot or
in. onion thrown in, that's stock.
rve pork neckkbones,
beef
pork or beef
them a long
the fat off.
Or if you se: bones or bae marrow bones tails and^ boil time and skirp that's stock.
If you're haven't butche1 or are in a big chicken brot substitute fo stock and is not Canned beef too salty for som An excellent! stock may be made by saving ends and pieces of vegetables, washing them, boiling them with onions and earlic. and
92.1%