8.—Why should the water for making stock be salted?
9.—How much salt should be used?
10.—Why should the scum that rises be removed?
11.—Why should meat for making stock be put to cook in cold water?
12.—Why should meat for soup be simmered rather than boiled?
13.—What should be the quality of the meat for making stock or soup?
14.—What is beef tea and how is it made?
15.—Upon what does the consistency of stock depend?
16.—What length of time should stock be simmered?
17.—When sufficiently cooked how should it be treated?