To Make Stock

Break up the bones; remove any fat from the meat, and cut both meat and vegetables into small pieces. Put meat and bones in the stockpot and cover well with cold water. There should be double the weight of water that there is of meat. Instead of plain water, the liquid in which meat or vegetables have been boiled may be used, but avoid using the water in which cabbages or potatoes have been cooked, or that to which soda has been added, or any liquid that is too salty. A few washed and crushed egg shells put into the stock will help to clear it.