As you prepare meals, wash all sound scraps of vegetables (skin and tops of carrots, ribs and stems of green peppers, etc.), place in plastic bag, close with rubber band, and pop in freezer. Do the same with meat trimmings and bones. When both bags are full, boil up a saucepan of water, add a teaspoon of salt and one of vinegar, put in meat scraps and bones, boil rapidly for 20 minutes, remove from heat, and allow to cool. Reheat, strain, cool, remove fat, bring back to boil, add vegetable scraps, and simmer for 30 minutes. Strain. You now have the base of any one of the "Humble Stomach" soups my family enjoy, and it really hasn't cost you anything. Don't forget to add scraps of left-over salads to the vegetable bag - lettuce in particular gives a lift to soup flavour.
Source: contributed by Mrs. A. V. Eszenyi, Clarence Park, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.5.
