Choose a bag made of heavy duck. The necessary tubes are the Star, Rose Leaf tube, a small plain tube, and a large plain tube. More may be added as desired; or a pastry tube outfit may be purchased. This is a Swedish invention and is arranged so that the filling or a frosting, or whatever it is to be piped on, is put in a tin cylinder; the tubes fit tightly into place in the bottom, and the piston, which is easily operated by the hand, presses out the mixture evenly.

To use a bag and tube, adjust the tube firmly in position; make sure that it will not slip out of the opening at the base of the bag. To this end it is best to purchase a ring, which will fit into the end of the bag, into which the tube may be tightly fitted. Fill the bag a scant half full of the mixture, twist the top of the bag with the right hand and guide the tube with the left, forcing out the mixture by a gentle pressure with the right hand. It is impossible to give absolute directions for the making of the different shapes and designs with a pastry bag and tube. The best method, if a lesson cannot be taken from some expert in this line, is for the housewife to make up the recipe for Duchess potato. This can be experimented with over and over again as long as it is kept hot, and it is a very easy matter to find out just what can be done with the tubes.

Confectioner's Frosting

2 tablespoonfuls cream or boiling water 1 teaspoonful flavoring

Confectioner's sugar, about 1 1/4 cupfuls

To the liquid stir in enough sifted sugar to make of the right consistency to spread, and then add the flavoring. Fresh fruit juice may be used in place of the boiling water.

Raspberry Or Strawberry Frosting

1/4 cupful syrup from canned raspberries or strawberries

Sifted confectioner's sugar to spread, about 1 1/2 cupfuls 1/2 teaspoonful lemon juice

Heat the syrup, add the lemon juice and beat in the sugar until of the right consistency to spread on the cake.

Raisin Frosting

2 tablespoonfuls boiling water 1 1/2 cupfuls confectioner's sugar

1/4 teaspoonful vanilla or orange extract 1/2 cupful chopped raisins

Mix the ingredients in the order given and spread as directed.

Rich Chocolate Icing

1 1/2 squares (ounces) of chocolate (shaved) 2 tablespoonfuls hot cream Few grains salt

1 egg yolk

1 teaspoonful melted butter

Confectioner's sugar

1/2 teaspoonful vanilla

Melt the chocolate in the cream. Pour into the salt, egg yolk and butter, beaten together. Stir in confectioner's sugar until of the right consistency to spread, then flavor and beat well.

Cocoanut Icing

2 tablespoonfuls boiling water 1/4 teaspoonful vanilla

1 1/4 cupfuls confectioner's sugar 1/2 cupful shredded cocoanut

Mix the ingredients in the order given. If not sufficiently stiff, add a little more sugar. Spread on the cake as directed, and sprinkle immediately with more cocoa-nut.