AN ECONOMY HINT.
Id these times, when we are anxious to make the most of our food supply (writes a correspondent), it may interest many housekeepers to know that the peelings, outside leaves, and green tops of vegetables have much nutriment, and are a great help in the making of soup. Potatoes and all peel vegetables should be soaked and thoroughly washed before being peeled, and all others very carefully cleansed. Rub them down with any bones or scraps of meat, bacon, ham, etc., that you may have (being careful to chop the bones quite sm.all), add pepper and salt to taste and a spoonful of sugar. Cover with water, and boil till quite soft, adding more water if necessary. Then strain, stirring well, through a colander or coarse sieve.
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https://paperspast.natlib.govt.nz/newspapers/SUNCH19141205.2.24.5
Bibliographic details
Sun (Christchurch), Volume I, Issue 259, 5 December 1914, Page 6
Word Count
130AN ECONOMY HINT. Sun (Christchurch), Volume I, Issue 259, 5 December 1914, Page 6
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Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
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