Page:The Century Cook Book.djvu/109



1.Sippets to use with boiled eggs. 2.Pyramidal Pieces for Borders. 3, 4, 6.Bread Boxes. 5.Triangles for Garnishing. 7.Croustade for Poached Egg, Creamed Meats, etc. 8.Croûtons for Soups.

1, 2.Small Pointed Knives for Vegetables, Boning, etc. 3.Fluted Knife for cutting potato straws, or cutting vegetables into fancy shapes. 4.Tuller Knife. Useful for pastry and all work done on a board. 5.Broad-bladed Knife or Spatula. 6.Saw. 8, 9.Small Wooden Spoons. 7.Bread or Cake Knife.