To Cut Roots with a Spoon and a Vegetable Cutter

Peel or scrape carrots, peel turnips, celery roots, turnip-cabbage or kohl-rabi, sweet potatoes or common potatoes; wash and keep them in cold water until needed; all of these vegetables including peeled truffles can be cut olive shaped or in rounds large or small according to requirements. The rounds should be from a quarter of an inch to one inch in diameter; the long ovals from half an inch to one and a quarter inches. The oval spoons for this purpose may be either plain or channeled. When cutting vegetables with a spoon into either balls or olives dip the sharp end of the spoon into the thickest part of the root all through the depth and endeavor to remove the pieces as whole and perfect as possible.

Vegetable Cutter.—This utensil is simple, practical and useful. It is used for cutting vegetables and roots into various shapes for soups or garnishing; having them pass by pressure through the deep cutters made of steel and movable so they can be easily changed when so desired. To proceed, first cut the roots into thin slices, all of equal thickness; place one of these on any one of the selected cutters; put this under the press and bear heavily on it. The pieces will fall through; pick out the imperfect ones; the others are ready to use.