Other vegetables, as peas, asparagus, etc. may be used in the season.  Sometimes the vegetables are cut into dice or fancy shapes with a vegetable cutter.  It makes little difference about the shape, so that the pieces are small and uniform in size.  Such vegetables as potatoes, carrots, or turnips, when used for soups, are easiest cut, after paring in the usual manner, by taking the vegetable in the left hand, holding it on the table or board between thumb and finger, and with the right hand cutting downward in even slices not over one third of an inch wide, to within a quarter of an inch of the bottom.  Turn the vegetable and repeat the process, cutting across the first slices.  Again lay the vegetable on its side, and make a third series of cuts, which will divide it into cubes.  If several kinds of vegetables are used, those which require a longer time for cooking should be cut into smaller pieces.

TOMATO SOUP.—­Into two quarts of boiling beef stock stir a teaspoonful of cornstarch well braided with a little cold water, and a pint of strained, stewed tomatoes.  Boil a few minutes, and serve.  A teaspoonful of sugar may also be added, if desired.

WHITE SOUP.—­White soups are made from veal or chicken stock, seasoned with cream, flavored with onion or celery, and thickened with cornstarch or flour.

VERMICELLI OR MACARONI SOUPS.—­Drop into boiling water and cook the macaroni about one hour, the vermicelli ten minutes.  Drain well, dash cold water through them to separate the pieces, which are apt to stick together, and add to boiling stock (beef and veal are preferable) in the proportion of a pint of cooked macaroni or vermicelli to a quart of soup.  Salt to taste and serve.

PUREE WITH CHICKEN.—­Take a quart of chicken stock from which the fat has been removed.  Add a stalk or two of celery cut into finger-lengths, and a slice of onion, and put to boil.  Beat together the mashed yolk of two hard boiled eggs, and a half cup of sweet cream.  Chop the white meat of the chicken until fine as meal and beat with the egg mixture.  Add slowly a cup and a half of hot milk.  Remove the celery and onion from the hot stock, and stir all together.  Boil up, salt to taste, and serve.  If too thick, a little more stock or milk can be added.

TAPIOCA CREAM SOUP.—­Soak two tablespoonfuls of tapioca over night.  Heat a quart of stock prepared from the white meat of chicken, to boiling, in a saucepan.  Then stir the tapioca in gradually.  Move the saucepan to the side of the range where it will simmer till the tapioca is transparent.  Have ready in a large dish a mixture prepared by beating together very thoroughly the yolks of three eggs and four tablespoonfuls of sweet cream.  When the tapioca is clear, remove the stock from the range and pour it very gradually onto the egg mixture, stirring briskly all the time, so that the egg will not curdle.  Season with salt if desired.  The soup may be returned to the stove and warmed before serving if necessary, but it must not be boiled or allowed to stand a long time.