LETTERS : Perfectly Clear

I liked the nice, reflective article by Schuyler Ingle on clear consomme (“In Pursuit of Clarity,” Oct. 21). My mother regularly tossed egg shells into the stockpot. And following Adele Davis (who maintained that bones left from a meal are de-germed from lengthy simmering, and thus, safe), but carrying the idea further, I put all bones, meat skins and egg shells as they collect into a freezer. When it’s time to make stock, broth or soup, it is all simmered for an hour or two.

--CLEO ROGERS, Burbank