Salt Lake Tribune | 1906-07-22 | Page 8 | Food We Throw Away

Food We Throw Away The French, with more good sense than ourselves, our-selves, often cook peas in the shell, either boiling them whole, or boiling after cutting into strips as we r-t scarlet runner beans. Pea shells aro as nutritious and in every way as wholesome as many other green foods for which we pay away hardly earned money. Why do we throw away tender cabbage stumps? Why do we throw away apple peelings and apple cores? Apple cores and peelings make a splendid jelly, but it is well to get rids of most of the pips. Cabbage stumps, when young, arc a valuable addition addi-tion to stews. They, should be sliced.