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Vegetables, Dried, for Julienne and Clear Soups

As vegetables for soup are rather troublesome to cut, especially for those unaccustomed to the work, and as fresh choice vegetables are not always to be had, the cook will find it both convenient and economical to have at hand a small quantity of dried vegetables, which may be bought at various foreign warehouses. These vegetables are light in weight, and in appearance something like chips. They need only to be soaked in cold water for three-quarters of an hour, then put into a saucepan over the fire, still in cold water slightly salted, and boiled like fresh vegetables. The clear soup should then be poured over them, and the whole boiled together for a quarter of an hour. They will have the flavour and appearance of fresh turned vegetables. Probable cost, 1s. 6d. per pound. Sufficient, a table-spoonful of dried vegetables for a quart of soup.