Miss Corson's practical American cookery and household management

The first picture shows several forms of vegetable scoops, made of steel, and set in stout wooden handles. They are used for cutting vegetables for soups, garnishes, and salads. After- the vegetable is peeled, the inside of the scoop is laid against the rounded surface, the thumb of the left - hand presses the bowl of the scoop firmly into the vegetable, while with the right hand the scoop is held tightly and forced into the vegetable, first with a rocking and then with a circular motion. A little practice will soon enable one, with a strong hand, to cut the vegetables as shown on the upper line of the second picture, in the first four figures. The figures marked 5 and 6 are cut with a sharp vegetable knife ; and 7 and 8, with the cylindrical vegetable cutters, a picture of which is given elsewhere. TOMATOES WITH MAYONNAISE. Raw tomatoes, peeled and sliced, are delicious with mayonnaise, which is made by slowly mixing three parts of oil and one of vinegar with the yolk of a raw egg, and a palatable seasoning of salt and pepper ; the addition of mustard to mayonnaise is a question of taste. The egg and seasonings are put in the bottom of a bowl, with a very little vinegar, and mixed to a smooth cream ; the oil and vinegar are then added alternately, a few drops at a time, until the desired quantity of mayonnaise is made ; the stirring must be gentie and constant, and, after the mayonnaise is made, it must he kept in a cool place until it is used. I . ' Vegetable Scoops. h p s ■ Vegetables cut with Scoops and Cylinders. 38' COLD SLAW. Wash a firm head of white cabbage of medium size, in plenty of cold water, and cut it in thin slices. Put in a porcelain-lined saucepan over the fire, half a cupful each of vinegar and water, two tablespoonfuls of butter, half a saltspoonful of pepper, and a level teaspoonful of salt, and let them just begin to boil ; then draw the saucepan to the side of the fire, where its contents will not boil ; stir in the yolks of four raw eggs, and as soon as this sauce is stirred smooth pour it over the cabbage ; serve the cold slaw with roast meat or poultry. HOT SLAW. Carefully wash a head of firm cabbage, cut it in shreds, and put It. over the fire in salted boiling water, to boil only until tender, which will be in from five to twenty mmutes, according to the age of the cabbage ; then drain it, and serve it with a dressing made as follows : Melt together by gentle heat two tablespoonfuls of butter, half a cupful of rich cream, two tablespoonfuls of vinegar, and add them to the boiled cabbage ; season it palatably with salt and pepper, and serve it as soon as it is prepared, with any dish of fried poultry or meat. CHEESE SALAD. Use any dry, rich cheese, such as Edam, Rochefort, or Gorgonzola, about two heaping tablespoonfuls to a head of lettuce of medium size ; carefully wash the lettuce, tear the leaves apart, and lay them in a salad-dish ; break the cheese in small bits, and scatter it among the lettuce ; pour over it a plain salad-dressing, made as directed above, and serve the salad at once. SALADS OF COOKED VEGETABLES. These salads are made of different vegetables, which have been boiled and allowed to cool. When green vegetables