This confectioner’s bag and tin nozzle with parchment interliner is much like the confectioner’s bags of today used today.

The bag would be filled with frosting through the open end and then twisted shut. The bag would then be squeezed, forcing the frosting out through the tin nozzle on the end.

Through practice and skill a cook could learn to create decorative shapes, such as flowers, out of the flowing frosting. These shapes were applied to cakes.

The bag pictured at left is from a set still containing the illustrated instruction page.