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  • Carved Vegetables
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    Figure A

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    Figure B

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    Figure C

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    Figure D

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    Figure E

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    Figure F

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    Figure G

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    Figure H

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    Figure I

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    Figure J

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    Figure K







    Penguins



    You will need three squash. Cut off the bottoms so that they will sit level. Then, slice a portion off of each side to make the wings. Finish the wings by notching out a few feathers at the wide end. Attach to the body with a half of a toothpick (figure A). Use a carrot to make the feet. Slice a flat piece of carrot and cut a small triangle in the middle so that the bird is pigeon toed. Take a little off the backside of the feet and make some toes (figure B). Put a couple of toothpicks upright in the carrot (figure C) and stand the bird upright on its feet. Take the pointed piece of carrot and notch out a bill (figure D) and attach with a toothpick. Add whole cloves for the eyes (figure E) and you have a fine-feathered friend.

























    Radish Mouse



    Look for a nice radish with a curly tail -- round as opposed to an oblong radish. Choose one with a little bit of green left on the end. Cut a slice off (figure F) so that it will sit flat. Take another slice the same size off of another radish. Cut two slits in the top of the head and insert your two cut slices (figure G). Add whole cloves for the eyes (figure H) and you have a cute mouse.


















    Radish Rosette



    Remove 4 slices of skin from the sides of the radish. Make two very thin slices above the white area (figure I) on all four sides. Bend the petal slightly and pop out the center (figure J). Take the point of the knife to shape a rounded center in the middle of the rosette. Place in an ice bath (figure K) and your radish rosette will expand and blossom.



    We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.


    RESOURCES :
    How to Cook Garden Vegetables
    Model: 0936184345
    Author: Editors of Cooks Illustrated
    (1999)


    Boston Common Press
    Boston, MA 02445
    Phone: 617-232-1000
    Email: webmaster@bcpress.com

    Passion for Vegetables: Simple and Inspired Vegetarian Recipes from Around the Glove
    Model: 1585741639
    Author: Paul Gayler
    The Lyon's Press
    New York, NY 10011
    Phone: 212-620-9580
    Fax: 212-929-1836
    Website: www.lyonspress.com