The little tin tube A (one-third of an inch in diameter), or B, is put in the bottom of the bag. Meringue (whipped whites of eggs, sweetened and flavored), or frosting for cakes, is put in the bag, and squeezed through the tube on puddings, lemon or meringue pies, or on cakes, form-ing any design that may suit the fancy. If it is squeezed through the tube A, the line of frosting will be round; if through tube B, it will be scalloped, when leaves and flowers can easily be formed. The lady-fingers are shaped by pressing the cake batter through a tube half an inch in diameter. The bag is easily made with tightly woven twilled cloth. The little tin tubes can be made at the tinsmith's, or at home, with a piece of tin, a large pair of scissors, and a little solder. With this little convenience, the trouble of decorating dishes is very slight, and their appearance is very much improved.
Gravy and Sauce Strainer. -A sauce - strainer made of wire gauze of the form of cut presents so much surface for straining that the operation is much quicker accomplished than when using tin cups with a small circle of gauze or perforated holes at the bottom.