In a message dated 05/15/2000 0:28:24 AM EST, kerric at pobox.alaska.net writes: <snip> << What I'd like to know is what type of pastry would work best for a free standing coffin? Or would a dough be a better idea? >> Would it not be hot water pastry? Just like is used for British pork pies, and veal and ham pies nowerdays? Elysant