A holder 6 inches square will be satisfactory for handling hot dishes.
It can be made of quilted padding bound with tape, or of two thicknesses
of outing flannel covered with percale or denim and bound with tape or
braid. If made of the outing flannel and covered, it should be quilted,
by stitching from the middle of one side to the middle of the opposite
side in both directions, in order to hold the outing flannel and the
outside covering together. The tape that is to be used for the binding
should be folded through the middle lengthwise; then, a beginning being
made at one corner of the padding, the edge should be basted, half on
one side and half on the other. Right-angled corners should be formed.
When basted all around, the tape should be sewn on each side with a
hemming-stitch.
If the holder is to be suspended from the apron band, a tape of from 27
inches to 36 inches in length should be attached to one corner. The raw
edge at one end of the tape should be turned in. The end should be so
placed that it overlaps the corner of the holder about half an inch and
it should be basted to the holder. The tape should then be secured
firmly to the holder, hemmed down on one edge, across the bottom, and up
the other edge. The other end of the tape should be finished with a
2-inch loop. The raw edge should be folded over, the tape turned 2
inches down for the loop, and basted in place. This should be hemmed
across the end. One quarter of an inch up from the end, the double
thickness of tape should be back-stitched together, and the edges of the
tape should be overhanded from there to the hemmed end.