Miss Corson's practical American cookery and household management

To two quarts of consomme or bouillon add a half-pint of vegetables such as carrot, turnip, and Jerusalem artichoke, cut in small dice, cylinders, or cubes after they are peeled, and a gill of any green vegetable boiled until tender in salted boiling water ; as soon as the vegetables are tender, and before they begin to break at all, drain them from the boiling water, throw them into cold water, and after they are cold, and their color is set, add them to the soup, which should be boiling hot, and then serve it. The large vegetables may be turned or cut with any of the small vegetable scoops shown in the proper illustration ; the green vegetable, such as lettuce, green cabbage, celery or spinach leaves, or sorrel, should be cut in shreds, and boiled as directed above, before putting it into the soup. SOUPS {potage). CASE OF VEGETABLE CUTTERS. The accompanying cut shows a case of cylindrical vegetable cutters, made of tin, the smallest being withdrawn from the case ; the tubes are used for cutting various garnishes and salad vegetables, and for making little rounds of pastry and bread to be fried for , garnishes; the medium sizes are useful for taking out the cores of fruit, and the smallest for cutting small pieces of vegetables for soups. Vegetables cut with these cylinders are shown in another illustration. OX-TAIL SOUP. Cut an ox-tail in pieces about an inch long, wash it well in plenty of cold water, put it over the fire in fresh cold water enough to cover it, and let it slowly reach the boiling-point ; then drain and dry it, roll it in flour seasoned with salt and pepper, put it over the fire in a saucepan containing two tablespoonfuls of butter made smoking hot, and brown it ; while the ox-tail is being browned, peel and cut in small dice a carrot, a turnip, and an onion ; when the ox-tail is brown, add the vegetables to it, together with three quarts of boiling water and a palatable seasoning of salt and pepper, and boil the soup slowly for three hours, keeping the saucepan covered ; then add a tablespoonful of any good table-sauce, and serve the soup. If, when the soup is done, Case of Vegetable Cutters or Cylinders. it is not as thick as ordinary cream, make it so by boiling with it a little browned flour ; if it is too thick, thin it with a little boiling water ; see that it is palatably seasoned, and serve it. MOCK TURTLE SOUP. Thoroughly wash a fresh calf's head ; cut off the skin without mangling it, so that the best parts may be reserved for different dishes after it is boiled in the soup-stock ; cut out the tongue whole, and take out the brains without breaking them. Full details of this operation have already been published in several of this author's works, and any accommodating butcher will perform it carefully for a customer. After the head is skinned, have it split so that the different passages and mouth can be thoroughly cleaned, and then wash the entire head in plenty of cold water. Put the bones of the head in the bottom of the soup-kettle, lay the skin and tongue upon them, cover them with cold water, and place the kettle over the fire where its contents can slowly reach the boiling-point ; remove all scum as it rises, and when the stock is clear put in a carrot, a turnip, and an onion peeled, a bouquet of herbs made by tying together a handful