Recipe by Wineaux
At one of the newspapers where I wrote hard news, I was responsible for a weekly feature called "Now You're Cookin' " During one Christmas season, recipes for clays were in the order of the week. I got the recipes from a complimentary copy of Homemade Good News, published by the Savanah Foods Company. This clay does indeed have the look, feel and texture of of authentic porcelain bisqueware! It can be used for cookie cutter designs and for free-form modeling as well as simple molding techniques. Because you don't bake them (they air dry), there is no color variation. They remain as white as the season's first snowfall! Cook time and "servings" listed are approximate, but close.
Directions See How It's Made
- Stir baking soda and cornstarch together with the cold water in a heavy guage saucepan.
- Bring mixture to a boil over medium heat, stirring constantly until mixture just until mixture begins to thicken.
- Remove from heat immediately. The dough should be limp and easy to stir.
- Do not overcook!
- Turn the mixture out into a large platter and cover with a damp cloth.
- Knead cooled dough until smooth.
- If dough becomes crumbly, add a little more water.
- Stored in an airtight plastic container or plastic bag at room temperature, this clay will keep indefinately.