Fig. 566.—Roll the clay back and forth.
roll it between your palms, lay it on the pastry board in front of you and with an even pressure of your hands roll it back and forth until it lengthens out and forms a snake-like piece a little more than half an inch in diameter ([Fig. 566]). Do not let the roll flatten, keep it as round as possible and of an equal size from end to end, then press it with your fingers and flatten the top just enough to take off its roundness. When this is done place one end of the roll narrow side up exactly in the centre of the saucer and make
A Close Coil
like [Fig. 567], bringing the edges of the coils together with your thumb nail. When you have coiled one roll make another roll and, cutting the end of each, like [Fig. 568], fit them together and make a smooth and even joint.
Fig. 567.—Make a close coil.
Continue to coil the clay until the saucer is filled to the edge, then build it up one coil higher on the edge and cut the last end of the roll as you did the first. Press this end down to join the roll beneath it, making the joint invisible. Now
Dip Your Fingers in Water