Clarify it and use it for frying, plain cakes, and pastry.
Scraps of Cheese.
Grate them, and use for Welsh rare-bit, macaroni cheese, cheese sandwiches, pâtés, &c.
Cold Vegetables.
If any quantity, re-warm them, or make into French salads. Any scraps can be put into the stock-pot.
Water in which Vegetables have been boiled.
Use this, if possible, for vegetable soups, as it contains to a great extent the valuable salts of the vegetables.
Boilings from Meats.
These, if not too salt, can be used to make pea, lentil, and other vegetable soups.