The Pastry-Bag And Tubes

Pastry bags and tubes. Pastry bag with threaded ring, copper tubes tin tubes.

In filling moulds evenly and disposing soft materials, as chou paste, lady-finger mixture, purées, mayonnaise dressing and whipped cream, in small shapely portions, the best results can be obtained by the use of the pastry-bag, and tubes. Bags of duck or rubber cloth are purchasable, but they can be easily made at home and at less than one fourth the expense of boughten goods. Tubes of different shapes and sizes can be bought singly or in sets. A threaded ring, which fits into the smaller end of the bag, and to which the several tubes can be attached, accompanies the sets. Single tubes are not provided with thread or groove. The bag is made to fit the tubes.

The Bag

Fold a square of ticking, duck, or rubber cloth, to form a triangle; stitch and fell one of the open sides; cut off the small end of the bag thus formed, to make an opening, into which the shank, or tube, inserted at the larger end may be fitted closely; hem this end, also the top of the bag.