There was a problem when proofreading this page.
An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The Century Cook Book.djvu/121}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. |  |
PRINTANIÈRE AND JULIENNE SOUP VEGETABLES. (SEE PAGE 89.)
1, 2, 3. Cutters used for cutting vegetables for Printanière Soup.
4. Vegetables prepared for Printanière Soup.
5. Knife for cutting vegetables into Julienne. 6. Julienne.
An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The Century Cook Book.djvu/121}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. | |
NOODLES. (SEE PAGE 93.)
1. Sheet of Noodle Paste. 2. Noodles for Soup.
3. Noodles to serve as vegetable. 4. Noodle Balls.
5. Sheet of Noodle Paste Rolled. 6. Paste cut from Roll.
7. Noodle Paste cut for Balls before being fried.
An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The Century Cook Book.djvu/121}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. | |
RADISHES CUT TO IMITATE ROSES.
