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Kitchen thrift - how to make the most of housekeeping money

1 Jan 1949

Kitchen thrift ONE OF the best ways of getting full value from every penny in the shilling is to be thrifty in the kitchen. Check over this list to be sure that you are getting every ounce of good from the foods you buy. VEGETABLES 1 Outer cabbage Ieaves—use for soups. Wash the leaves thoroughly, shred finely, and add to any vegetable soup or broth 20-30 minutes before serving. 2 Leeks—green parts are even more valuable than the white. Make use of the green in soups, stews and savoury dishes. 3 Outer celery stalks—scrub, cut up and use for soups, flavouring vegetable dishes or for celery cheese.
Collection ID
HATOM
Document Reference
HATOM/3/157
Document Types
Ephemera
File Reference
HATOM/3
Identifier
10.1080/wtss.hatom.000003.157
Keywords
Bread Butter Dairy Fats Food Preparation Food Supplies Fuel Margarine Meals Rationing Savings Vegetables
Language
English
Note
Advert located on right-hand side of page.
Pages
1
Published in
United Kingdom
Series
History of Advertising Trust: O&M wartime book no 3
Themes
Domestic Life Eating Cooking