DID YOU KNOW-
That when cooking rice for curry, the rice-Water strained, irom the grains mfty.be used for starching clothes? That- the juice of beetroot can be use'd;as a substitute for cochineal?
-That water in which you boil vegetables is a good foundation for soup ? That stale bread cut in neat pieces, dipped in milk, and baked in the oven until 'golden brown, is delicious with cheese instead of biscuits?
That when making soup from split green peas, if they are soaked for about twenty-four hours in water to which a little bicarbonate of soda has been added, the colour of the soup will be good,.and will only require a very little boiling? Dissolve the soila in boiling water. , . . v - .: -.■■
That lard or dripping used for deep fat- frying, if strained ■ after use, and brought to boiling point daily, will keep for at least, two months?." .■■'.<;.:
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NEM19270609.2.6
Bibliographic details
Nelson Evening Mail, Volume LXI, 9 June 1927, Page 2
Word Count
146DID YOU KNOW- Nelson Evening Mail, Volume LXI, 9 June 1927, Page 2
Using This Item
Stuff Ltd is the copyright owner for the Nelson Evening Mail. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.