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Free Books / Cooking / Hand-Book Of Practical Cookery / | ![]() |
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Tin Tubes |
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This section is from the book "Hand-Book Of Practical Cookery", by Pierre Blot. Also available from Amazon: Hand-Book of Practical Cookery, for Ladies and Professional Cooks.
These tubes are put in the pastry-bag, at the smaller end of it, to make meringues, ladies' fingers, etc.; they are of tin, and can be made by any tinsmith.
They have the shape of a trapezoid or frustum. Two are enough for any purpose.
No. 1. One inch and a half long; one inch and three-eighths in diameter at one end, and nine-sixteenths of an inch at the other end.
No. 2. One inch and a half long; one inch and a half in diameter at one end, and six-eighths of an inch at the other.
 
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