Fold a piece of strong cotton cloth (perhaps a foot square) from two opposite corners, so as to give it a triangular shape. On one side sew together the two edges, thus making a bag shaped like a "dunce's cap." Cut the cloth at the apex just enough to permit a short tin tube, somewhat like a tailor's thimble, to be pushed through. The tube for eclairs measures about three-fourths of an inch at the smallest opening; that for lady-fingers is three-eighths of an inch, and that for meringues and kisses, half an inch. The tubes for decorating with frosting are very small.

Fill the bag with the mixture to be forced through, and gather the cloth together at the top with the left hand. Hold the point of the tube close to the pan on which the mixture is to be spread. Press the mixture out with the right hand. If the cakes are to be large use a good deal of pressure, but if to be small, very little will do. At first, it will be hard to get the shapes, but with a little practice it will seem comparatively easy.