SC - Jellies vs. aspics

[david friedman]

In a message dated 6/12/98 12:16:32 PM Eastern Daylight Time,
upsxdls at okway.okstate.edu writes:

<<  My regular pastry dough is 3 C. Flour, 1 C. Butter (or lard), pinch of 
      salt, beat one egg with 1 Tbsp vinegar and add cold water to make one
full 
      cup.  >>

This pastry sounds very nice and potentialy flakey but the pastry for coffins
was intended to be  a dish to hold food in rather than something that was
eaten in and of itself. Boiled pastry makes a very good "clay" for structuring
coffins especially since the sides acan be built up  rather thickly allowing
for the formation of rather large constructions. OTH, flaky pastry does not
allow for the stength needed for large free-standing vessels.

Just my .02.

Ras 
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