at the end of the streets and were picked up daily for the farms. My grandmother who was the cook, always washed her veg well before peeling and daily they were added to the big pot on the stove. The water was used to cook veg in and for soup. Toast was made via the fork method infront of the firer with a large dollop of Sundays meat drippings spread on top with a fight amongest the siblings on who was going to get the meat essence at the bottom of the dripping dish. Karen, this is such a great idea that you could start a whole new career and teach this to the youth of today, who are becoming more obese and having health issues that only much older adults would get, plus, it would not hurt for the younger generation to know some skills other than dialing for takeout. Thanks so much again for your interesting comments and memories from the war Alice, as ever, I love reading your comments. My mum still saves her vegetable water, as do I, for a base for soups and stocks......and my grandmother also used to boil the vegetable peelings to make vegetable stock, them the boiled peelings were fed to the pigs and sometimes the chickens. It was recycling and respect for food that we have lost nowadays. We still toast bread in the winter on a toasting fork, it always tastes better that way, don't you think? And although I