Page:The Century Cook Book.djvu/121



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.

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.