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The pastry-bag is a cornucopia-shaped pocket made of rubber cloth, of duck, or of any closely woven fabric like ticking. The point of the cornucopia is cut off and a tin tube pressed into the small opening. The bags made of rubber cloth are the best, as they do not allow moisture to come through, and are easily cleaned. They cost fifteen cents each, and can be bought at house-furnishing stores, but bags can be easily made at home.

The tubes cost ten cents each, are of graduated sizes, and have various-shaped openings.

The pastry-bag is easy to handle, and is of great utility where ornamental dishes are desired. It is used for mashed vegetables, meringues, whipped cream, drop cake mixtures, icing, etc.

A tube, with opening of suitable size, is fitted into the small end of the bag, the mixture is then put in, and the bag, gathered over close to the material, is held and pressed with one hand while the tube is guided with the other, leaving the material squeezed through it in the forms desired. It needs but very little practice to make ornamental designs. It is well to have at least two bags, one of them large, with a large tube, to hold mixtures used in quantity, and one small for decorating with icing.

1 cupful of flour, ½ teaspoonful salt, Yolks of 2 eggs, Milk or water.