Small Bell: Double a strip of crepe paper 10 inches x 8 inches lengthwise through the center. Paste short double ends together. Make a tongue by fastening a small ball of crepe to one end of a fine wire, leaving the wire as long as the depth of the bell. Wind with a narrow strip of crepe paper. With the fold for the bottom, gather the top of bell, enclosing the tongue wire, and fasten with wire. Stretch top and bottom into bell shape.

Poinsettia: Cut Red Crepe Paper No. 81 into strips of pointed petals as follows:

Strip 6 inches long, 4 inches deep, petals 1 1/4 inches wide and 3 inches deep Strip 9 inches long, 5 inches deep, petals 1 1/2 inches wide and 4 inches deep Strip 23 inches long, 6 inches deep, petals 2 inches wide and 5 inches deep

For center, cut strips of Yellow and Green (No. 63 and No. 45) Crepe Paper about 1 1/2 inches deep into fine fringe or buy ready made centers. Wind petal strips around center, graduating sizes. Fasten with No. 9 Wire and wind with strip of Green Crepe No. 46, adding leaves cut from Crepe No. 46. If stem is wanted firmer, add a No. 78 Wire about 6 inches from the top.

Extra Large Poinsettia: Cut across the grain strips of Dark Amber Crepe Paper No. 63 and Moss Green Crepe Paper No. 45, 24 inches long and 5 inches wide. Slash into fine fringe and gather closely for flower center. Cut three strips of Red Crepe Paper No. 81 2 1/2 yards long and 10, 15 and 18 inches wide into pointed petals 4 inches, 4 1/2 inches and 5 inches wide, cutting to within 3 inches of lower edge. Wire all 18-inch petals and every other one of the 15-inch and 10-inch petals through the center with No. 8 Red Wire. Gather the strips of petals, narrowest first, around the center and fasten with two No. 9 Wires, leaving two long ends for stem. Trim base of flower and wind down with strip of Green Crepe Paper No. 46. No leaves are used.

Festoon Ball or Pompon: Gather one-half the length of a festoon through the center. Roll tightly together and tie through middle with spool wire. Spread out fringed ends until ball is formed. In making a pompon, bring both ends together, then spread. Only one-third of a festoon is needed.

Snowball: Crush into a ball a piece of White Crepe Paper No. 11. Wind tightly around this narrow strips of white crepe paper until desired size is reached. Fasten end with paste.

Icicles: Slip White Crepe Paper No. 11 out from the packet the depth desired for icicles. Cut through the entire fold; unfold and refold into eight even thicknesses. Cut into irregular points, leaving a margin about 2 inches at top uncut. Unfold.