Mix flour and salt; cut in shortening until crumbly. With fork,
gradually mix in just enough water (about 1/2 cup) until dough holds
together. Divide dough into 3 equal portions. On lightly floured
surface, roll out each portion into an oval 1/8-inch thick and 8-
to 10-inches long. Cut lengthwise into 1-inch wide strips.
In an ovenproof 5-quart pot, combine vinegar, sugar, vanilla extract
and 4 cups water. Bring to boil over high heat.
Reserve 8 pastry
strips; tear the remaining strips into 1/2-inch long pieces. Drop
pieces into boiling liquid; boil 5 minutes.
Remove pot from heat.
Crisscross remaining 8 strips on top of the cooked dough pieces.
Bake at 425 degrees F for 25 to 30 minutes or until pastry on top
is golden brown.