Publisher's Synopsis
Excerpt from Hamilton Cook Book: Compiled by the Women of the First Methodist Episcopal Church, Hamilton, Ohio, 1914
The shin bone or the neck make more nutritious soup than any other part of the animal. Always put meats for soup on in cold water and Simmer Slowly for several hours. Salt, should never be added until soup is done, as it hardens the water.
Conso-mme or stock forms the basis Of all meat soups. The best stock is made from fresh, uncooked beef, with the addition Of cracked bones, which contain glutinous matter that adds strength and thickness to the soup. Boiling water only dis solves the surface O-f the bones, but by breaking them the gela tine which they contain may easily be dissolved.
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