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Artistic Piping, with Diagrams

For the benefit of those who wish to excel in the art of ornamenting bride or other cakes with icing (technically called "piping,") I give a sheet of diagrams, which will almost explain themselves, and will require but little study by those having a taste for artistic work (which most ladies have) to master it; and I promise you that if you will master this sheet of diagrams before attempting any thing more elaborate (on the same principle as you first perfect yourself in the scales for music before attempting the playing of a piece), that you will succeed beyond your expectations, and will soon be able to ornament a cake equal to an expert. I would here remark that this applies to all kinds of ornamenting, as it is all done in the same manner, no matter whether the material used be butter, lard, or savory jelly for the decoration of tongues, roast chicken, hams, etc., or sweet jelly, chocolate or sugar for the ornamentation of all kinds of cakes. Learn one, and you have learned all.

For example, if you wish to decorate a tongue, ham, or roast chicken, use either butter, lard, or savory jelly, instead of sugar, and in precisely the same manner as you would icing. This ornamentation, with the addition of a little parsley, and a cut root flower or so, completes the operation of decorating the above-named articles. They are sometimes further, or even altogether decorated or garnished with "tippets," cut diamond or triangular form, and consisting of toasted bread, "aspic" jelly, etc.; but this style of garnishing is usually adopted only by those who are not competent 1