as most of the work is done by the fingers alone. A short, flat stick, sharpened on one side like the blade of a knife ([Fig. 321]), an old penknife, a piece of round stick sharpened at each end like [Fig. 322], and some emery-paper are all you will need at first.
Fig. [323].—Turn it lightly between your hands.
On the pastry-board place a large lump of clay, then take a handful of the clay and begin to make
The Roll
Fig. [324].—Begin to coil the clay.
by turning it lightly between your hands ([Fig. 323]). When the clay lengthens out lay it on the board, and roll under your hands, as perhaps you have done when making dough snakes. Keep your clay snake of an even size its entire length, be careful not to flatten any part, and continue to roll it with a light touch until it is about the thickness of your little finger. Place your square block on the stand before you, and in the centre begin
To Coil the Clay