Dale Neese on thu 13 dec 01
When I make oval baking dishes I throw the whole thing with a little =
thicker bottom on a bat. Then cut, for the lack of a better descriptive =
term, a "cats eye" or "bay leaf" shape from the middle of the bottom. =
Usually this cut-out extends almost to the sides diagonally across the =
inside bottom. Remove the cut clay shape and sponge a small amount of =
water on the outside edge of the bat and pull some of the water with a =
wire under the bottom as you cut under the dish. The water under the =
dish will help the form "float". Apply a little slip to the cut in the =
bottom of the dish and press equally on opposite sides on the outside of =
the dish until the "cat's eye closes", forming an oval baker. Then place =
the piece of cut clay from the bottom on top of the seam and rib it =
smooth. Then cut under the dish again. Repeat, do another until you get =
the hang of it.=20
I find this process of throwing is more efficent that trying to roll a =
slab and add thrown sides. I place all of the days work under plastic =
until the following day when I remove them from the bat and add the =
handles. If you press hard enough when you are ribbing the bottom the =
seam is not visible underneath when you cut it off the bat. Place on =
newspaper, back under plastic to dry slowly.
Dale Tex
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