Other foods, such as vegetables, bacon, etc., can be cooked by this method.
Small Economics
In the preparation and cooking of food there should be very little for the garbage can, and only cabbage or egg water for the drain.
| Rinds and bones of bacon. | Flavor soup or stock. | |
| Outside stalks of celery. | ||
| The young green parts of vegetables. | ||
| Pieces of gristle, skin and bone. | ||
| Pea pods. |
Thick stems of cabbage or cauliflower leaves may be served with the vegetables or separately, if given sufficient time to cook.
Water from boiled cauliflower makes a good soup.
Apple skins—stones from jam—the surplus water from bottled fruit—boiled with a little sugar and water make a very good fruit syrup to serve with milk or suet puddings.
The sugar from candied peel will sweeten and flavor a rice pudding.
Water from boiled rice makes a thin stock for soups, or can be used to stiffen articles of clothing in place of starch.
The grease-proof paper from margarine, etc., will cover steamed puddings.
Salt removes stains from enamel.
Tissue paper cut into rounds and dipped in warm milk
