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
- Themes
- Domestic Life Eating Cooking
