Vegetable spoons are used to cut potatoes, carrots, and turnips; there
are different shapes, round, oval, carrot-shape, plain, and scalloped.
We give here only two, being sufficient to explain their use.
The first (_a_) is of an oval shape, and makes the cut _c_; the second
(_b_) is round, and makes the cut _d_.
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When the vegetable is peeled, place the spoon on it, the convex side up;
holding the vegetable in your left hand, press on the spoon with your
left thumb, and in order to cause it to cut the vegetable while turning
it with the right hand, first half way or rather when the half of it is
inside of the vegetable, stop, turn it the other way, causing it to cut
the vegetable also, then raise it up without turning at all and you
have in the spoon a piece of vegetable of the shape of the spoon, and as
seen in the cuts.