Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Or 3 1 ea Or 2 bay leaves
3 ea Or 4 6 ea Peppercorns
1 ea Stalk celery, chopped 2 1/2 qt Water

----------------OPTIONAL VEGETABLES OR HERBS---------------------
Garlic cloves Leeks, including tough
Parsnips -green leaves
Scallions Mushrooms, whole or stems
Sweet potatoes -(add a distinctive
Be too acid) Flavor and dark color)
Winter squash Parsley, including stems
lg Potatoes, thinly sliced Tomatoes (in SMALL amounts,
md Onions, quartered -only, or stock may
md Carrots, thickly sliced Zucchini or summer squash
Apple OR pear, quartered

Scrub and cut the unpeeled vegetables and apple or pear to the sizes
indicated. Place in a stockpot along with the bay leaves,
peppercorns and water. Cover and bring to a boil; simmer for 1 hour
or more. Strain the stock through a colander or cloth, pressing out
the liquid from the vegetables (the remaining vegetables make good
compost material). The vegetable stock will keep refrigerated for 3
to 4 days; if frozen, it will keep indefinitely. Makes 2 quarts.
[Moosewood Restaurant Cooks at home; The Moosewood Collective] [A
Fireside Book; 1994; ISBN 0-671-87654-5 {0-671-67992-9 PBK}] Posted
by Fred Peters.

Submitted By FRED PETERS On 11-23-94

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