A LITTLE SALT.
When washing new coloured garments, always remember to soak them first in water to which one or two tabiespoonfuls of salt have been added, to prevent the colours running. A little salt and soda should always be used when cooking greens because" salt makes the -water hotter and gives a better taste to the greens and the soda by extracting the oil from the greens gives them a good colour. To cracked eggs from boiling out of the shells, rub the cracks with salt and put plenty of salt into the water in which they are boiled.
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Bibliographic details
New Zealand Herald, Volume LXIII, Issue 19382, 17 July 1926, Page 6 (Supplement)
Word Count
100A LITTLE SALT. New Zealand Herald, Volume LXIII, Issue 19382, 17 July 1926, Page 6 (Supplement)
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