SC - Strong flour and shortcrust pastry

[Andrea Pionek]

Good gentles,
	I am currently trying to test recipes that I hope to use in an
upcoming feast and have come across some terms that are puzzling me.
	A white bread recipe calls for strong flour.  Is this special in any
way, or is it all purpose?
	A pastie and a great pie recipe call for a short crust, or
shortcrust pastry.  I was watching "Two Fat Ladies" the other night and
Clarrisa referred to using short crust for a lamb pie that she was making.
Is this a standard pie crust made with shortening or lard?  for those of you
confused by "Two Fat Ladies," it is an English cooking show.  I borrowed the
videos of it from my college library, but I have been told that it is, or
was, on the Food Network.
	Back to the issue.  If any of you would have the answers to these
questions, I would greatly appreciate it. 
	One more question.  There has recently been some discussion on the
list about taffy.  Could someone please tell me if it was decided to be
period or not, and if so, what flavors.  We are going to have a dessert
table after out feast full of little goodies.  I am a novice sugar candy
maker and taffy is my latest experiment.  Did you know that if you get the
mixture too hot, your taffy will be hard enough to use in self defense.  It
was still edible, but not very chewy.

Thank you for all of you help in these matters,
Magdalena 
from Deodar

mka. Andrea J. D. Pionek
Chemistry Teacher

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