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CUTTING BACON. (SEE PAGE 78.)
CROtjTONS AND CEOUSTADES. (SEE PAGE SI.)
1. Sippeta to use with boiled eggs. 2. Pyramidal Pieces lor Borders.
3, i, 6. Bread Boxes. 5. Triangles for Gariusliiag.
7. Croustade for Poached Egg, Creamed Meats, etc.
8. Croiitoiis for Soups.
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SOME USEFtTL UTENSILS.
I, 2. Small Pointed Knives for Vegetables, Boning, etc.
3. Fluted Knife for cutting potato straws, or cutting vegetables into fancy
i. Tuller Knife. Useful lor pastry and all work done on a board.
Broad-bladed Knife or Spatula, Small Wooden Spoons.
Saw.
Bread or Gate Knife.
