Marguerite Patten and Philip Harben show how to use the piping bag, how to make simple cake and pie decorations, and royal, gelatine, and water icing.

Recipe of the Week: Royal Icing
(using gelatine instead of egg-white) Soften 1 level teaspoonful powdered gelatine in 1 tablespoon cold water. Add 3 tablespoons very hot water, and stir until the gelatine dissolves. Use 1 tablespoon of this liquid, in place of an egg white, to 8 ozs. sieved icing sugar. Beat the icing sugar and gelatine liquid, add a few drops lemon juice and continue beating until very smooth and white. Royal icing made in this manner will pipe perfectly, but should be used almost immediately after it is mixed.
Marguerite Patten