"Damsel in dis Dress" > wrote
>
> Yeah, I believe so. I've never knowingly made stock. Might have,
> accidently, in the process of making homemade soup. That's why I was
> asking about the stuff in cartons.

Stock is really easy and kind of cozy to make in the winter. I don't put
vegetable scraps in until the last two hours or so, as I agree with Fannie
Farmer, I think you can't simmer meat/bone/skin too long, but long-simmered
vegetables can turn the stock bitter.

>
> (I was terrified the first time I made Bechamel sauce. Terrified.
> Then I found out it was the same ol' White Sauce I'd been making my
> whole life.)
>

Remember Home Ec? White sauce and diapering babydolls.