Play Dough
1 cup flour
1/2 cup salt
2 teaspoons cream of tartar
1 cup water
1 Tablespoon vegetable oil
1 teaspoon food coloring
Combine flour, salt and cream of tartar in a large saucepan. Add water, oil and food coloring and mix well. Cook over medium heat until ball forms. Remove from heat and knead until smooth. Store in closed container in refrigerator.

Bakers Art Salt Clay
2 cups flour
1 cup salt
1 cup lukewarm water
Mix flour and salt together thoroughly in a big bowl. Add water. Stir until it forms a sticky mass. When the mixture becomes too stiff to stir, work it with your hands. Knead dough on breadboard sprinkled with flour. Roll dough into a ball and flatten with the heels of your hands. Continue rolling and flattening for about 10 minutes. The dough should feel like soft modeling clay.
Shape the dough into figures. Use a toothpick to add features to faces and details to clothes. Prick any large areas with a fork (or the toothpick) to let any air escape and them bake at about 275 degrees Farenheit for an hour or until the pieces are hard and golden.

Ideas:
Jewelery:
To make a necklace, leave a small hole in a dough figure. When you have baked and painted the figure, slip a string or chain through the hole. To make a pin, press a safety pin into the back of the figure before baking it. *You may spray your finished piece with lacquer for a glossy finish.
Ornaments:
Use cookie cutters to cut out shapes or roll dough into long "snakes" and form into desired shapes. The shapes should be lightweight so they won't pull down the branches of a Christmas tree. To make hanging easy, leave a hole in the top of each ornament for a string. You can also press an opened paper clip or an ornament hanger into the dough figure before baking it. After your shapes are baked, they can be painted with poster or water-color paints. Shellac or laquer finished pieces and your work will last for years!
Picture Frame:
Frame a faorite snapshot. Mold dough into the shape of the picture, bake and then decorate it. Glue the edges of the picture onto the underside of the frame. *You may cut out very small shapes with the extra dough to decorate your frame. Attach the shapes to the frame by scoring and wetting contact spots. Bake.
Magnets:
Design a small figure from the dough. Before baking, press a small, strong magnet into the bottom. Make sure that the one surface of the magnet has no dough on it. Bake and paint, put on the refrigerator and enjoy!
*Add some cocoa to the dough for brown color.
To make hair for people, press dough through a garlic press.

Paper Mache Pastes
There are many different recipes available for paper mache paste and pulp. No one recipe is better than another or the 'right' recipe. Just use the recipe that works best for you and what you are making!
Recipe #1
Stir two parts water into one part flour until the mixture is smooth and creamy.

Recipe #2
Put 4 cups of water into a large pot. Place the pot on the stove and bring the water to a boil. While you are waiting for the water to boil, mix together 1 cup of flour with 2 cups of water, stir well to get out as many bumps as possible. Once the water is boiling, carefully add your flour and water mixture. Simmer this mixture for 2-3 minutes, until smooth. Add a few tablespoons of salt to help prevent mold.

Recipe #3
You can use regular glue mixed with a bit of water. Mix using about 1 part water with 2 parts glue.

Recipe#4
Use wallpaper paste. Follow the directions from the manufacturer to mix this paste.

Once you have your paper mache paste mixed up and ready to use, you will need some newspaper. Always tear your newspaper into strips instead of cutting them. For some reason the torn paper lays better on paper mache creations. Dip each piece of paper in your mixture and apply it one piece at a time to form your shapes. Almost anything can be created using paper mache. You can make your own jewelry, vases, bowls, masks or even pinatas!
*To make the paste last longer, add a few drops of oil of Wintergreen. (optional) You can buy this oil at a drugstore.

Homemade Silly Putty
2 parts white glue
1 part liquid starch
Mix ingredients and let dry until workable. Add more glue or starch if necessary. May not work on humid days. Store in airtight container.

Bubbles
1/4 cup Liquid detergent, preferably Dawn
1/2 cup water
1 tsp sugar OR 3 Tbsp. glycerine (can be purchased in most pharmacies)
Mix all ingredients in a flat container such as a dishpan or baking pan. You can make bubbles with store bought wands, but it's much more fun to make your own bubble blowers from items you find around the house. For example, poke the bottom out of a paper cup and dip the end in the mixture; also try a slotted spoon, a plastic berry basket, and drinking straws.

Sidewalk Chalk
Plaster of Paris
Water
Colored Tempra paint OR food colors
Mix 2 parts Plaster of Paris to 1 part water. Mix in desired color. Pour into paper towel or TP tubes (about 3" high). Let dry thoroughly (may take several days). Remove from tubes and have fun!

How To Preserve Children
1 large grassy field
1/2 dozen children
2 or 3 small dogs
a pinch of brook
small pebbles
Mix the children with the dogs and put them in a field, stirring constantly. Pour the brook over the pebbles, sprinkle the field with flowers. Cover all ingredients with a deep blue sky and bake in a hot sun.
When thoroughly browned, remove and set to cool in a bathtub.

Yummy Recipes

Frozen Banana
1 banana
honey
wheat germ
chopped nuts
2 popsicle sticks
Peel one firm, ripe banana. Cut in half. Insert one popsicle stick lengthwise through the center of each piece. Wrap in plastic and place in the feezer. When ready to eat, dip in honey and roll in toasted when germ or chopped nuts

Yogurt Icicles
1 cup plain yogurt
3/4 cup frozen juice( orange, grape or lemonade)
3/4 cup milk
6 - 8 paper cups
6 - 8 popsicle sticks
Combine all ingredients in a bowl. Mix well. Divide mixture evenly among popsicle moulds or paper cups. If you are using paper cups, freeze mixture until partially firm and insert a popsicle stick into center. Freeze until firm. To serve, peel off paper.

Fudge-sicles
1/2 cup sugar
2 Tablespoons cornstarch
3 Tablespoons cocoa
2 1/2 cups milk
Combine all ingredients in heavy saucepan. Cook over low hat, stirring occasionally until thickened. Add:
1 teaspoon vanilla
1 Tablespoon butter
Mix well. Divide mixture evenly among popsicle moulds or paper cups. If you are using paper cups, freeze mixture until partially firm and insert a popsicle stick into center. Freeze until firm. To serve, peel off paper.

Popsicles
1 package Kool-Aid (any flavor)
1 package Jello
1 1/4 cups sugar
3/4 cup hot water
3/4 cup cold water
Mix all dry ingredients together. Measure approximately 6 tablespoons of the dry ingredients into a mixing bowl - add hot water and cold water. Pour into popsicle moulds and freeze. The remaining dry ingredients may be stored in an airtight container to make more popsicles at a later date.

Creamsicles
6 ounces orange juice
8 ounces nonfat vanilla yogurt
a little honey or sweetener of choice
Put all ingredients into a blender and blend well. Freeze in popsicle molds or paper cups.

Lollipops
1/4 cup butter
3/4 cup sugar
1/2 cup light corn syrup
Food coloring
Popsicle sticks
Evenly space 16 popsicle sticks on a buttered cookie sheet (or non-stick pan). In a saucepan, heat butter, sugar and corn syrup over medium heat; stir until boils. Reduce heat and cook until reaches 270 degrees on a candy thermometer, stir often. Add food coloring of your choice. Drop mixture by tablespoon onto the end of each popsicle stick. When lollipops are cool, remove from sheet and wrap in plastic wrap.

Dirt in a Cup
Chocolate pudding
Oreo cookie crumbs
Gummy worms
Clear plastic glasses
Prepare chocolate pudding mix as instructed on package. Fill each glasse 3/4 full of pudding. Sprinkle Oreo crumbs on pudding. Stick gummy worms in crumbs.

Jello Jigglers
2 1/2 cups boiling water (do not add cold water)
2 pkgs. (8oz size) Jello - any flavor
Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Pour mixture into 13 x 9 inch pan. Refrigerate 3 hours or until firm. To remove Jello from pan, dip bottom of pan in warm water about for about 15 seconds. Cut Jello into decorative shapes with cookie cutters or cut into 1 inch squares. Makes approximately 24 pieces.

Creamy Jigglers
2 1/2 c Boiling water
2 pk (8 oz)Jello - any flavor
1 c Cold milk
1 pk (4 serv. size) Vanilla Instant Pudding
Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour into 13 x 9 inch pan. Refrigerate 3 hours or until firm. To remove Jigglers from pan, dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with cookie cutters all the way through gelatin or cut into 1 inch squares. Makes approximately 24 pieces.

Fruity Chews
3 cups apple, grape, orange OR pineapple juice
5 each - Gelatin envelopes
Soften gelatin in 1 cup fruit juice in medium mixing bowl. Bring one cup juice to a boil and stir in gelatin/juice mix. Continue stirring until gelatin is dissolved. Add remaining cup of juice. Pour into 8 inch square pan and refrigerate until firm. Cut into rectangles or cut with cookie cutters.

Orange Julius
6 oz. frozen orange juice
1 cup milk
1 cup water
1/2 cup confectioners sugar
1 tsp. vanilla extract
10 to 12 ice cubes

Put all ingredients in a blender and whip it good :o)

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