HOW TO PACK YOUR SWEETS

Dominion, Volume 25, Issue 69, 15 December 1931, Page 22 (Supplement)

HOW TO PACK YOUR SWEETS

♦ * * Here are a few novel ways of packing your home-made sweets. First of all, you can make a eon® of thick sliver paper such as is used for packing tea. (This can be obtained from any stationer’s.) Yon will need an oblong of silver paper, ten by eight inches, over whfch should be placed a larger oblong of coloured crepe paper.

Roll the paper from corner to crosswise corner to form a cone. The crepe paper makes a frill. Home-made crackers can be filled

? with sweets. These are made of brigM, red or green crepe-paper, lined with; grease proof paper, and thick paper’ for stiffening, and finished off with > stamped holly ribbon. Take an oblong of crepe paper (thio e should be fringed at the narrower 1 edges) and some grease proof paper 1 one Inch shorter. In between these 1 sandwich a piece of the thick paper at t the same width but only four Inches 1 long. Now place two or three sweet® in the centre and roll up the cracker, Tie each end of the thick paper with ribbon and stick a scrap of crepe paper on the front. A packing that does not require much time to make but looks very pretty is made by using two paper serviettes—one white, and one coloured. Lay the serviettes out flat, the white one on top, and put your sweets in the centra. Now tie up the serviettes with coloured ribbon. Pretty Little Baskets. Little baskets can be made of jefly cartons (these can be obtained tn all colours from any big stationer’s). Stick on to these a handle of thick paper or plaited ribbon in a matching colour so that they form little baskets. Fin the little cartons with sweets and fasten a tiny artificial flower at the side of the handle. These make a charming table decoration as weH as a pretty Christmas gift. o=3!