QUANTITY OF WATER.
Authorities differ somewhat in regard to the quantity of water that should be used in preparing stock and making soup.
If the simmering is to continue six or eight hours, as some recommend, a little more water is required than when it is to continue only half that length of time. But as the correct proportions are about one quart of water to each pound of meat and bones, it is absurd to use an additional quantity of water, and waste time and material in reducing the stock to the proper consistency by evaporation.