slb@drutx.UUCP (Sue Brezden) (10/27/85)
>Tena Standish writes: >I would like a recipe and instructions for the >dough Christmas ornaments. Also, what is the >glaze used? I have a book from the Morton Salt Company, Chicago, Ill. 60606. It is possible they still send it out free; it is called the Dough-it-yourself Handbook. It has not only the recipe, but lots of hints, ideas and examples. Anyway, the recipe is: 2 cups flour 1 cup salt 1 cup water. Combine the flour and salt. Add the water a little at a time and mix. Knead 7-10 minutes. Put in a plastic bag to keep it moist. You can air-dry the results, or bake at 325-350 degrees, 1/2 hour for each 1/4" of dough thickness, or until brown. Bake them soon after making them, so they don't crumble. Reduce the oven temperature if they puff up. You can use paints and varnishes to finish it, or use of glaze of whole, beaten egg or canned milk after the first 15 minutes of baking. They point out that even if you do this, you must varnish or otherwise seal the object anyway--or it will be affected by humidity. Have fun! -- Sue Brezden ihnp4!drutx!slb ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I march to the beat of a different drummer, whose identity, location, and musical ability are as yet unknown. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~