Craft Recipes 1 -- PLAY DOUGH 1 c. salt 1 1/2 c. flour 1/2 c. water 2 tbsp. oil A few drops of food coloring (optional) Mix thoroughly and store in plastic bag or covered jar. Children can pull and pound it and cut out shapes with cookie cutters. If left to dry will harden and then it can be painted. Non-toxic. Hint: If kids dust their hands with a little flour before play, the dough won't stick to their hands. ------------------------ 2 -- SOAP BUBBLES 1 c. soap flakes or 1/4 c. liquid dish soap 1 c. water 1/2 tsp. cooking oil Mix in cup or old juice can. Give kids a plastic drinking straw. This makes a good bathtub toy or outdoor play idea. ------------------------ 3 -- NO COOK PASTE A handful of flour Water (a little at a time) until gooey It should be quite thick, so it won't run all over the paper. Add a pinch of salt. Non-toxic. Great for pasting scraps of paper, old Christmas cards. Its not too sticky. ------------------------ 4 -- SHAVING-SOAP FINGER PAINTS Use 1 can non-mentholated shaving soap Powdered paint, sprinkled on will give delightful colors This can be played with on paper, the kitchen table or counter. Be sure to dress the kids in washable paint shirts or aprons. Keep soap out of eyes. Not recommend for little ones who put everything in their mouths. ------------------------ 5 -- FLOUR AND WATER FINGER PAINT 1 c. flour 1 c. water 2 tsp. salt Mix to consistency of thick gravy. Food coloring as desired Sm. margarine tubs work well for the individual colors. Mix flour, water and salt to make the paste the consistency of thick gravy. Sprinkle in the food coloring. Be sure to dress little ones in an old apron or shirt. Put spoonfuls of paint on kitchen table or sheets of butcher paper and let them create. Cleans up fairly easily. ------------------------ 6 -- CLAY 1 c. cornstarch 2 c. salt Enough water to make a thick paste Stir while cooking, and cook until stiff. Allow this to cool, and cover with a damp cloth until ready to use. Coloring may be added before cooking or when molded; let dry, then paint with water color. --HOW TO CARE FOR CLAY:-- Clay can always be broken up, dampened, and used again - even after it has been painted. When it has been used, but has not been allowed to become hard, poke holes in the clay with your finger or with a pencil, fill these with water (to restore the original dampness) and place in an airtight crock or in a galvanized pail with a tight cover. A damp cloth placed over the clay will help to keep it moist until the next time. ------------------------ 7 -- SPOOL KNITTER Get an empty thread spool and draw center lines across the end. Drive four small-headed brads or common pins that have been cut with pliers, making them about 3/4-inch long into the spool. The illustration on the craft divider page shows the location for the pins. ------------------------ 8 -- KNITTER PICK The knitter pick can be made by driving a fine brad into a handle that has been whittled round. File brad sharp, and bend slightly. A finer one can be made by driving a good-sized sewing needle into a stick, pulling it out, and forcing the eye into the hole. Heat point over flame, and when needle point is red hot, bend slightly. ------------------------ 9 -- SPRING POTPOURRI 4 oz. rosebuds 2 oz. lavender flowers 2 oz. deer's tongue herb 2 oz. peppermint 2 oz. calamus root 1 oz. black malva flower 1 oz. marigold flowers 1 oz. peony flowers 1 oz. bay leaves 20 drops orris root oil 10 drops blue lilac oil Mix all dry ingredients, then add the essential oils, which have also been pre-mixed. Mix and store away from direct sunlight. Store in cool dry place. Use only glass, wooden or ceramic container and utensils. Add oils with an atomizer or spritzer or eye dropper. Age in airtight container for a few days to a few weeks - gently stirring once or twice a week. ------------------------ 10 -- A BIBLICAL RECIPE FOR EFFECTIVE CHILD TRAINING 1 gallon faith in God 7 cupfuls love for your child 1 cup patience 1 cup clarified instruction 1 cup consistent discipline (whipped lightly) 3 teaspoons of pure mercy 1 generous dash of humor 2 cupfuls praise 2 cupfuls liberty Pour faith in God into any size family. Mix one teaspoon of clarified instruction and one teaspoon of consistent discipline. Add only a half cup of liberty initially. Stir well and chip lightly. Sprinkle in pure mercy and simmer over a steady flame of prayer. Proceed to fold in additional teaspoons of instruction and discipline, in equal amounts, adding liberty slowly. Stir well and whip as needed to smooth out any lumps of disobedience. Never overbeat! Sweeten to taste with humor and praise. Melt any specks of misunderstanding or sour attitude by turning up the level of prayer and adding extra instruction. Continue this process until all remaining ingredients have been added and all bitterness has been removed. When adding the last cup of liberty, be careful not to cause any sudden separation or foaming. If either of these occur, or if the moral character begins to lose its intended shape, skim off the excess liberty until the desired consistency results. Try adding this liberty again later when character is firmer. Keep warm over a steady flame of prayer. Serve with a tender heart and the sincere milk of God's Word. Never serve with a cold shoulder or a hot tongue. ------------------------ 11 -- HOMEMADE MODELING CLAY 1 c. flour 1 c. salt 1 tbsp. powdered alum (opt.) Water Mix just enough water to make it smooth and workable. If clay gets dry, mix in a little more water. Store tightly covered. ------------------------ 12 -- CHRISTMAS SPONGE ART White paper Scissors Dry sponge Ballpoint pen Water colors (red & green) Draw a yuletide motif on white paper. Then, with your parents help, cut out and place on a dry sponge (one with tiny holes in the sponge are the best). Then trace the pattern with your ballpoint pen and cut out the shape (again, with your parents help). Then, dip in paint, squeeze excess paint out and blot onto either plain white or solid colored wrapping paper. You can stamp each sponge several times before re-dipping in the paint. This even dresses up plain newspaper wrapping! Great for any time of the year! ------------------------ 13 -- STATIONARY OR CARDS Plain paper Sponge Acrylic paint(s) Marking pen Take a piece of plain paper and fold in half. With the folded part at the top, it looks like a note card. Take the sponge and dip it into the acrylic paint which is in a saucer. Design on the front and also on the back of an envelope. Then take a very thin marking pen and write really fancy "Happy Birthday" or whatever the occasion is. Children love to make cards and it's also an easy way to have a card in a hurry! ------------------------ 14 -- ROSE WATER 1 qt. distilled water 1/2 pt. 70% proof alcohol (not Isopropyl) 2 c. rose petals, red or pink - old fashioned variety chemical free, freshly picked & clean 1 tbsp. orris root, powdered 10 drops rose oil 1 gallon clear jar Place rose petals and 1 cup of distilled water in blender and blend until fine. Pour into one gallon jar and add remaining ingredients. Cover tightly and set in sun to steep for two weeks. Strain into clean large bowl or container. Pour into small glass containers or antique perfume bottles. Use to scent bath water or as an after bath splash. ------------------------ 15 -- GELATIN CRITTERS 2 env. unflavored gelatin 1 pkg. (4 - 1/2 c. servings) sugar free strawberry-banana flavor gelatin 1/4 tsp. ground cinnamon 1 1/2 c. boiling water In a medium bowl, stir gelatins together with a fork. Stir cinnamon into boiling water until dissolved. Add water to gelatin and stir until dissolved. Pour into an 8" to 9" square pan. Chill about 2 hours, until firm. Using 2" to 3" animal cookie cutters (such as cat, owl, horse) cut out shapes. (These little critters do not melt at room temperature.) Makes 8 servings. (You could also use any cut out shapes, according to the holiday at hand!) ------------------------ 16 -- CHOCOLATE FINGER PAINT 1 (4 oz.) pkg. instant chocolate pudding & pie filling 2 c. cold milk Put pudding mix and milk in a medium size bowl. Beat with electric mixer at low speed for two minutes. Let set until it thickens. Finger paint on white construction paper and let dry for several hours. Now it's ready to hang up. ------------------------ 17 -- BUBBLE BATH 1/2 c. liquid hand soap 1 c. epsom salt 5 drops glycerin Few drops of food coloring Few drops of fragrance Mix well, shake right before using. Pour into bathtub while water is running and enjoy. ------------------------ 18 -- HOMEMADE PASTE 1 c. flour 1/2 c. water Combine above and mix until creamy. Store in air tight container. For more durable paste, add 1/2 cup flour to 1 cup boiling water. Stir over low heat until thick and shiny. ------------------------ 19 -- FINGER PAINT Mix homemade paste (recipe listed in this book) with equal amount of liquid detergent. (Ivory dishwashing.) Add food coloring one drop at a time. Mix well. Enjoy. ------------------------ 20 -- SILLY PUTTY 1 c. Elmer's glue 2 1/2 c. liquid starch Food coloring In a medium bowl, mix glue and one cup of the starch together. Add a few drops of food coloring, if you wish. Cover bowl, and let it stand overnight. The next day slowly stir in with a spoon 1 to 1 1/2 cups of the starch until a big blob forms. Pour off extra starch. Store in an air tight container. (NOTE: It's hard to stop playing with this stuff.) ------------------------ 21 -- FUNNY FACE MAKE-UP 2 tsp. white shortening 5 tsp. cornstarch 1 tsp. white flour 4 drops glycerin (found at your pharmacy) Few drops of food coloring In a small bowl, mix shortening, cornstarch and white flour. Add four drops of glycerin. Stir to a creamy consistency. Add any food coloring that you wish. For brown makeup, add 2 1/2 teaspoons of unsweetened cocoa instead of food coloring and you're all set. ------------------------ 22 -- SOAP CRAYONS One ice cube tray Liquid food color 2 tbsp. hot water for each crayon 1 c. soap flakes Small bowl Spoon For each color, put two tablespoons of hot water and one cup of soap flakes into a bowl. Add as many drops of food color to the mixture as you wish. Stir the soap mixture until it thickens. This takes time, so be patient! Press spoonfuls of the first color of soap into the sections of the ice tray. Mix enough soap in other colors to fill the ice tray, following the above directions again. Let the soap crayons dry for one or two days. Gently bang the ice tray to loosen the crayons. Pack them in a box for gift-giving. Great for birthday presents or holidays. ------------------------ 23 -- HOMEMADE PLAYDOUGH 2 c. flour 1 c. salt 1/4 c. salad oil 3/4 - 1 c. water Few drops of food coloring of your choice Mix flour, salt and oil. Then add food coloring to the water. Finally add water to flour, salt and oil. Knead until it no longer sticks to your hands. Baggies may be used to store playdough in so it doesn't have to be divided every time it is used. Seal with plastic tie strings or coffee cans. If dough gets too hard or dries out, add more water. If dough gets too oily, add flour. ------------------------ 24 -- BAKERS DOUGH 1/2 c. salt 3/4 c. boiling water 2 c. flour Aluminum foil Place salt in bowl; pour boiling water over salt and stir. Cool. Add flour all at once and mix well by forming a ball and kneading the dough until it is smooth, soft and workable. Form your shapes (maybe for a Christmas ornament or your name) and bake at 300 to 350 degrees (depending on the thickness of the ornament) for 1 1/2 to 3 hours. You can also let it air-dry, but give it at least two to three days before painting it. Spray after paint dries with polyeurethrane to hold in and keep it shiny. ------------------------ 25 -- MY FIRST TERRARIUM Large (32 oz.) plastic drink bottles, empty 2 or 3 sm. plants Artificial flowers or bugs Sticks Small stones Potting soil Soak the bottle in very warm water for a few minutes. Then empty it, pull off the colored bottom part and peel off the label. Clean the glue out of the bottom part. Put a layer of small rocks in the bottom part. Put potting soil over the rocks and then put in your plants. Be sure to press the roots of the plants down. Add more soil around your plants to fill the planter. Arrange pretty stones, tiny sticks, or tiny toy animals around the plants. Use a sharp knife to cut the top off the clear part of the bottle (about 4" from the cap). Turn the clear part upside down. Slip the cut edges into the planter to make a dome top. You can glue an artificial flower or bug to the dome for decoration. ------------------------ 26 -- PLAY DOUGH 1 c. white flour 1/4 c. salt 2 tbsp. cream of tartar 2 tsp. food coloring 1 tbsp. vegetable oil 1 c. water Mix flour, salt and cream of tartar in a medium saucepan. Add water, food coloring and oil. Stir over medium heat for 3 to 5 minutes. Don't worry if the mixture looks like a gobbly mess; it'll turn into dough! (Be sure you have an adult to help watch this with you.) When the mixture forms a ball in the center of the pot, take it out and put it on a floured surface. Squeeze it and punch it around a bit (this kneads it). When you're done, put it in a plastic bag or air tight container and store it in the refrigerator. ------------------------ 27 -- DECORATOR BAGS 1 plain brown bag Sponge Acrylic paint(s) Hole puncher Twine or curling ribbon Take a plain brown bag and a sponge cut into any shape. Dip into acrylic paint on a saucer and then place on bag and lift straight up. Use either one color or several. Allow to dry and then turn down a couple of inches at the top and use a hole puncher and punch two holes about 2" apart. Use either packing twine or curling ribbon through the holes and tie a bow. Makes a really cute country bag that is fun and inexpensive and easy to do. You can also use a stencil and stencil a design on the bag. This is fun for children since they can design it themselves! Can be used to give cookies or candies or gifts other than food items. ------------------------ 28 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. cornstarch 2 c. water Food coloring Dish detergent Plastic or paper cups Mix the sugar and cornstarch together in a medium size saucepan. Add water and stir until well blended. Cook over a low heat stirring all the time (you may need an adult to help with this), until well-blended, about 5 minutes. Remove from stove, cool and pour into the plastic or paper cups. Carefully (so as not to spill on anything), add a little bit of food coloring to each cup and a drop of detergent. Now, enjoy! ------------------------ 29 -- FACE PAINTS 1 tsp. cornstarch 1/2 tsp. cold cream Food coloring (your choice) 1/2 tsp. water In a bowl combine all ingredients (except the food coloring) together. In a muffin tin fill each tin 2/3 full and drop in food coloring until desired color is met in the different tins. Stir carefully (so it doesn't splash into the next tin). Now you're ready for face painting for any occasion. ------------------------ 30 -- BATH SALTS 1 c. Epsom salts Measuring cup 2 jars with lids 2 colored of liquid food color 1 pretty 8 oz. jar A few drops of your favorite perfume 1/2 yard of ribbon, 1/2" to 1" wide To make these good smelling bath salts, first measure 1/2 cup of Epsom salt into each jar with a lid. Add 15 drops of food color to each jar, one color per jar and put on the lids. Shake the jars until the Epsom salts are dyed evenly. If you want your colors to be darker, add more food color and shake again. Take off the lids and let the salts dry overnight. Now, make sure your pretty jar is all clean and dry. Then pour the dyed bath salts into the jar, alternating colors (you may want to get colors that go together well). Add a couple of drops of perfume to the bath salts, put on the lid and tie the jar with your pretty ribbon. Now you have a really nice present to bless someone with. ------------------------ 31 -- SOAP FLAKE SCULPTURES 4 c. soap flakes (any kind, NOT detergent) 1/2 c. cold water Place soap flakes and water in a medium size bowl. Squeeze the mixture together with your hands until it becomes slightly damp and sticks together. (This mixture dries quickly, so you'll have to work fast!) Now you can form it into any shape you'd like, animals, snowmen, decorations, tree ornaments, etc. Place the finished sculpture(s) in the refrigerator to harden. ------------------------ 32 -- GIANT SOAP BUBBLES Cold, clear water Wire coat hanger Frying pan Glycerin (available at drugstores) Joy or Dawn detergent (these work the best) Bend a coat hanger into a loop (maybe dad or mom can help you). Mix 1/2 cup of Joy or Dawn detergent with 5 cups water. Measure carefully, as this makes a big difference. Stir well. Add two tablespoons of glycerin. This makes more durable bubbles. Now dip your coat hanger loop into the solution then wave it into the air. (Don't throw away any solution you didn't use - store it for next time. As it "ages", it gets even better!) ------------------------ 33 -- EGG YOLK PAINT 1 well blended egg yolk 1/4 tsp. water Food coloring Blend egg yolk and water. Divide mixture into several small cups. Add a different food coloring to each cup (bright colors are great). Paint on regular sugar cookies with small paint brushes. Bake cookies, being very careful not to let the cookies brown. (Should be golden in color.) ------------------------ 34 -- EGG CARTON CREATIONS Empty, clean egg cartons Cut along the bottom of three connected cups of an egg carton. Set cups bottom up. Make a face on the end cup with a felt pen or crayon. To make an antennae, curl the ends of 2 (2") pieces of pipe cleaner and stick them into the caterpillar's forehead. Another idea: Use a styrofoam egg carton. Fill cups with any combination of wild bird seed, sunflower seeds, raisins, apples, suet, seeds mixed with peanut butter, peanuts, bread crumbs, water, corn or berries. Place outside on a window sill or hang from a tree. Another idea: Plant one seed in each of the twelve cups. Water and watch your seeds grow (this could be a good lesson on tithing, also). ------------------------ 35 -- PLAY DOUGH 2 c. all-purpose flour 1 c. salt 4 tbsp. cream of tartar 2 c. water 2 tbsp. oil Food coloring 1. Stir flour, salt and cream of tartar in a saucepan. 2. Add water and oil. 3. Cook over a low heat for 3-5 minutes, stirring well. 4. Give a chance to cool, then take out of pan and knead well. 5. Split into portions and add different colors to each piece, kneading well. 6. Enjoy!!! ------------------------ 36 -- EMERGENCY SUBSTITUTIONS 1 c. sifted cake flour = 7/8 c. sifted all-purpose flour. 1 c. corn syrup = 1 c. sugar & 1/4 c. liquid used in recipe. 1 c. whole milk = 1/2 c. evaporated milk & 1/2 c. water. 1 c. of buttermilk = 1 tbsp. vinegar & 1 c. of milk. 1 c. sour cream = 7/8 c. of buttermilk or sour milk & 3 tbsp. butter. 1 c. of brown sugar = 1 c. granulated sugar & 2 tbsp. molasses. ------------------------ 37 -- CINNAMON ORNAMENTS No baking and simple for kids! Mix 1 cup of applesauce with 1 (4.12 ounce) bottle of ground cinnamon. Should form a stiff dough, add cinnamon as needed. Roll out to 1/4 inch thickness. Cut with cookie cutter. Make hole for ribbon. Carefully put on rack to dry. Let air dry several days turning occasionally. Makes about 12 sweet smelling ornaments. ------------------------ 38 -- JOURNALS 1 spiral notebook Pencil Crayons Lots of Imagination! Have children write everyday in the journals. Tell about days activities. They can draw pictures or paste in pictures and brochures of places they visit. Improves writing skills and expressive language. Great summer activity. ------------------------ 39 -- CHORE CHART 1 poster board 12 index cards Tape Markers Index cards 12 X # of children you have Take index cards on poster board. Write chore you desire on the index cards. Write names of children on each card and put 1 set behind each chore. Hang in kitchen and rotate jobs each week. ------------------------ 40 -- EASY SPLASH PLACE Cut in a rubber tire in half and it will make 2 containers for children to play in. ------------------------ 41 -- TOOTHPICK ACT Use plain and colored. Toothpicks are fun to arrange on a table in different designs. *Sticking the toothpicks into a dry sponge or apple to make a fun creature. ------------------------ 42 -- BEAN - CRACKER ART Children can make designs on a table top with dry beans, oyster crackers or fish crackers. Use glue and construction paper and creation be saved. ------------------------ 43 -- NANNY'S EMERGENCY KIT Use a small make up bag and put bandades, aspirin, tylenol for your children, thermometer, sewing kit, wipes, nail clippers and anything else you might need in an emergency. Put in purse and your ready for anything. ------------------------ 44 -- SNOW PAINTING Save squirt bottles and make colored water using food coloring and water. Bundle up and go outside and create colored snow. ------------------------ 45 -- PAINTING There many great ways to use paint: 1. Sponge Painting - Cut sponges in different shape. 2. Stick Painting - Dip end of popsicle sticks, towels, blocks and press on paper. 3. Splatter Painting - Paint with a toothbrush. Dip brush in paint and use popsicle stick to pull brittles away from kids toward paper. Use leaves or figure shapes and splatter shapes. ------------------------ 46 -- BAKER'S CLAY 2 c. flour 1/2 c. salt 3/4 c. water Knead 4 to 6 minutes to mix. Shape into ornament or other object. Bake finished objects at 300 degrees for 1 hour. Objects can be painted and shellacked. Or before baking, brush with beaten egg white for a shine. ------------------------ 47 -- SOAP CRAYONS One cup Ivory Snow. Add 30-40 drops food coloring. Add water by teaspoonful until soap is liquid, stir well. Pack soap into ice cream tray, muffin tins or form into sticks. Set in sunny, dry place for 2 days. Crayons will become hard and great for writing in the sink or tub. ------------------------ 48 -- MUFFIN PAN CRAYONS Old crayons (bits and pieces) Muffin pans Muffin cup liners or "non-stick" spray Peel crayons. Line/spray muffin pan. Put crayon pieces in muffin cups. Separate colors for single color chunks. Mix colors for rainbow ones. Bake at 200 degrees until melted. Cool, peel off liners if used. ------------------------ 49 -- FINGER PAINT 1/2 c. flour 1/2 tsp. salt 3/4 c. cold water 1/2 c. hot water Mix flour and salt together in pan. Gradually add cold water, stir until smooth. Pour in hot water bring mixture to a boil. Cook until shiny. Pour into containers, add food coloring. Store in refrigerator. ------------------------ 50 -- EDIBLE FINGER PAINTS Mix baby rice cereal with water and good coloring or use instant pudding or cooked cereals with coloring. ------------------------ 51 -- FACE PAINT 1 tbsp. solid shortening 1 tbsp. cornstarch Food coloring Mix all together. Remove with soap and water or cold cream. ------------------------ 52 -- SOAP BUBBLES 1 c. water 2 tsp. liquid Dawn or Joy 1/2 tsp. sugar 1 tsp. glycerin (optional but makes butter bubbles) Mix all together. Use immediately with bubble pipes, etc. ------------------------ 53 -- GLURCH (HOMEMADE SILLY PUDDY) Elmer's glue Liquid starch (Sta Flo) Mix together equal portions of glue and starch. Knead together. If too sticky, add more starch; if too stringy, add more glue. Store in plastic bucket in the refrigerator. ------------------------ 54 -- COOKED PLAY DOUGH 1 c. flour 2 tsp. cream of tartar 1/4 tsp. salt 1 tbsp. vegetable oil 1 c. water Food coloring Mix and cook on the stove at low heat until mixture forms a ball. Knead. Add more flour if sticky. Store in airtight container. ------------------------ 55 -- PLAY DOUGH 1 c. flour 1/2 c. salt 2 tbsp. cream of tartar 1 c. water 1 tbsp. oil Food coloring Stir flour, salt and cream of tartar in saucepan. Add water, oil and food coloring to dry ingredients and cook over medium heat until well mixed. ------------------------ 56 -- PEANUT BUTTER PLAY DOUGH 1 (18 oz.) peanut butter 6 tsp. honey Non-fat dry milk or milk plus flour to right consistency Mix all ingredients together. Shape and decorate with raisins, chocolate chips; you name it! This is edible. ------------------------ 57 -- DINOSAUR FOOD --PART 1:-- 2 c. Pterodactyl toenails, crushed (sugar) 1/2 c. swamp water (evaporated milk) 1 stick Iguana fat (margarine) Cook 1 minute at a rolling boil, stirring constantly. Remove from heat. --PART 2:-- 3 c. bones (oats) 1 c. dried grass (coconut) 5 tsp. dirt (cocoa) 1/2 tsp. dirty water (vanilla) Mix together Part 2. Add Parts 1 and 2 together. Stir, drop by spoonful onto waxed paper. Cool and eat. Don't let the dinosaurs eat all the food. ------------------------ 58 -- STONE SOUP 3 clean stones 3 stalks celery 2 lg. carrots 2 med. onions 2 med. potatoes 3 med. tomatoes 1/2 tsp. basil, thyme, marjoram 1 bay leaf 1/2 c. parsley 1 1/2 tbsp. salt 1/2 tsp. pepper 1/2 c. rice Read the story Stone Soup. Wash hands. Everyone can chop or measure something. Put in a large crock pot. Cover with water. Cook 2 to 3 hours on high. Remove bay leaf before serving. ------------------------ 59 -- DUMP CAKE 1 can fruit (any kind) 1 box yellow cake mix 1 stick margarine or butter 1 can opener 1 spoon 1 rectangular cake pan 1. Wash hands. 2. Turn on oven to 350 degrees. 3. Put a little butter in the pan and smear it all over the inside. 4. Open fruit and dump it in the pan, juice and all. 5. Dump the dry cake mix evenly over the fruit. 6. Chop up the stick of butter and dump the pieces on to. 7. Bake for 30 to 40 minutes. 8. Cool and eat. Yummy. ------------------------ 60 -- YUMMY PEANUT BUTTER BALLS 1/2 c. peanut butter 1/2 c. honey 1 c. non fat dry milk 1. Wash hands. 2. Measure and put everything in a big bowl. 3. Stir together. 4. Squeeze and pull until it is shiny and soft. 5. Roll into small balls. 6. Place on waxed paper. 7. Put in refrigerator. 8. Wait 1 hour or more until they are firm. 9. Eat. ------------------------ 61 -- BUTTER For each 4 children: 1 pt. whipping cream 4 sm. clean baby food jars & lids Take whipping cream out of refrigerator 2 hours before using to get to room temperature. Divide evenly into jars, put on lids and let children shake, shake, shake. When butter forms, pour off liquid (taste this!) and spread on crackers or bread. (Add a touch of salt if desired.) Option: Put 1 pint of cream into a mayonnaise jar and take turns shaking. ------------------------ 62 -- FROZEN YOGURT DESSERT 1 c. plain or vanilla yogurt 1/4 c. sugar 1 tsp. Kool Aid, unsweetened soft drink mix, any flavor Combine all ingredients in non metal bowl. Stir until sugar and soft drink mix are dissolved. Spoon into custard or paper cups. Freeze until firm, about 3 hours. ------------------------ 63 -- ORANGE YOGURT FROZEN DREAMS 1 sm. can frozen orange juice concentrate 1 pt. plain yogurt 2 tsp. vanilla Honey to sweeten (opt.)* *Never give honey to a child under 2 years. Beat ingredients together until blended. Fill popsicle molds or paper cups and popsicle sticks. Freeze 24 hours. Makes 8 (1/2 cup) servings. Counts as fruit serving CCFP. They taste much better than they sound. ------------------------ 64 -- YOGIE PEAR POPS 1 (16 oz.) can pear halves, drained 1 (8 oz.) plain yogurt 3 tbsp. honey 1/2 tbsp. lemon juice Few drops almond extract In blender container combine pears, yogurt, honey, lemon juice and almond extract. Cover and blend until smooth. Pour mixture into 5 (5 oz.) paper cups. Cover each cup with foil. Make a small hole in the foil with knife. Insert a wooden stick into the cup through the hole. Freeze 4 to 6 hours. To Serve: Remove foil and tear paper from pop. ------------------------ 65 -- BABOON BUTTER 3/4 c. peanut butter 1/4 tsp. cinnamon 1/2 c. raisins 3 sm. very ripe bananas 1 tbsp. shredded coconut Mash peanut butter and bananas. Add cinnamon, raisins and coconut. Blend well. Spread on fruit, crackers and bread. ------------------------ 66 -- CUT OUT COOKIES 1 c. Crisco 1 1/2 c. sugar 2 eggs 2 1/2 c. flour 1 tsp. baking powder 1 tsp. salt 1 tsp. vanilla --ICING:-- 1 tbsp. margarine 1 1/2 tsp. vanilla Milk Powdered sugar Blend Crisco and sugar. Add eggs and beat. Combine flour, baking powder and salt. Add to mixture; blend well. Bake on greased cookie sheet 10 to 12 minutes at 375 degrees. Frost when cool. ------------------------ 67 -- CREMEDOODLES 1 (7 oz.) jar marshmallow creme 1 c. peanut butter 1/2c. honey 3 oz. milk chocolate bar, grated 1 1/2 c. raisins 1 c. chopped walnuts 2 c. shredded coconut Kids can stir all ingredients except coconut together and help form into 1" balls. Roll in coconut. Chill or freeze. Makes about 6 dozen. ------------------------ 68 -- SPINACH OMELET 1 egg per child 1 slice cheese per child Well drained spinach, enough for a vegetable for each child Scramble eggs slightly, add spinach and cheese. Place under broiler until hot and bubbly. Serve with biscuits and fruit and milk. ------------------------ 69 -- PEANUT BUTTER BANANA BALLS 2 ripe bananas 5 tbsp. peanut butter 2 tbsp. honey Mash bananas. Mix with peanut butter and honey. Roll into balls. Freeze in covered container. ------------------------ 70 -- PUDDING WICHES 1 1/2 c. cold milk 1/2 c. peanut butter 1 pkg. instant pudding 24 graham crackers or chocolate wafers Add milk to peanut butter, blend until smooth. Add pudding mix. Beat 2 minutes at lowest speed. Let stand 5 minutes. Spread filling 1/2" on 12 crackers, top with remaining 12 crackers. Freeze 3 hours. ------------------------ 71 -- GORP --Suggestions:-- Raisins Oatmeal Sesame seeds Granola Chocolate chips Dates Any dry cereal M&M's Cheerios Pretzels Sunflower seeds Wheat or Rice Chex Peanuts Walnuts, any nuts Mix what you want and enjoy. ------------------------ 72 -- CHERRY CAKE 2 cans pie filling 1 yellow cake mix 1 stick oleo 1/3 c. nuts, chopped Mix cherry pie filling and cake mix with melted oleo. Pour into greased 13'x9" pan. sprinkle nuts on top. Bake 350 degrees for 40 to 45 minutes. ------------------------ 73 -- JIG-TIME TARTS Thin slice sandwich bread Oleo Sugar Fruit cocktail, drained Cool Whip Cut crusts from bread. Butter both sides of bread. Place in muffin tins. Sprinkle insides with sugar. Place in oven and brown. when browned, remove from pans, slightly. cool. Fill with drained fruit cocktail. Top with Cool Whip. ------------------------ 74 -- YOU CAN EAT IT DOUGH 1 1/4 c. confectioners' sugar 1 1/4 c. powdered milk 1 c. corn syrup 1 c. peanut butter Mix until dough reaches proper consistency for molding. Let children mold all kinds of creatures and decorate with Cheerios and raisins. Can eat when they are finished. ------------------------ 75 -- EDIBLE DOUGH 1 1/2 c. warm water 1 pkg. dry yeast 1 egg 1/4 c. honey 1/4 c. shortening 1 tsp. salt 5 c. flour Stir yeast in 1 1/2 cups very warm water until dissolved. Mix in egg, honey, shortening and salt. Stir in flour a little at a time until makes a ball. Knead 5 minutes. Make flat figures on cookie sheet. Cover with towel 25 minutes. Bake 20 minutes in 350 degree oven. Eat or shellac it. ------------------------ 76 -- PAINTED TOAST White bread Milk Food colors Small clean brushes Paper cups Toaster Divide small amounts of milk into paper cups and add a different color to each. Using the clean brushes. Let the children paint on their bread. Teach them to paint gently so they don't tear the bread. Do not let them get the bread too wet. Let them drop into toaster and see what happens when it pops up! ------------------------ 77 -- COOKIE PAINTS 2 egg yolks 1/2 tsp. water Food coloring Blend egg yolks and water together. Divide into containers and add food coloring. Using small clean paintbrushes, paint unbaked cookies. Bakes on a shiny glaze. ------------------------ 78 -- PUMPKIN PIE Smash the pumpkin. Take the seeds out and clean it. Tear it apart. Smash it more and put salt and pepper in it and put butter in it. Get the crust off bread and put it in the pan and pour pumpkin in it. Cook at 92 1/2 for 2 1/2 days. ------------------------ 79 -- TURKEY Put salt and pepper on the turkey. Put butter on it. Cook it in the oven for 9 days at 6 degrees. Put more salt and pepper on it. ------------------------ 80 -- TURKEY You cut it and take the skin off. And cook it in the oven for lots of times at 5 degrees. ------------------------ 81 -- TURKEY Catch the turkey outside because it hides in a tree. You put it in the oven for 18 minutes at 150 degrees. ------------------------ 82 -- MASHED POTATOES You get potatoes, smash it and take insides out and put butter on it. Then you cook it and then you also have gravy. Color the gravy with berries. That's how the Indians did it. ------------------------ 83 -- TURKEY Kill it. Cook it in the oven on warm for 30 minutes. Say the blessing and eat it. ------------------------ 84 -- GREEN PEAS Freeze them and put them in the oven and cook them. Put them in a pan and sell them to the grocery store. Buy it and cook it in the pot on the stove for 15 minutes. Then you eat it. Then you can get down from the table. ------------------------ 85 -- PUMPKIN PIE You smash the pumpkin and take the skin off for the crust. Put it in the oven for 15 minutes at 18 degrees. ------------------------ 86 -- PUMPKIN PIE Take the insides out of the pumpkin and smash it. Put it in the oven. Make the crust from flour. Cook it in the oven for 3 minutes at 80 degrees. ------------------------ 87 -- PUMPKIN PIE With it smashed already you start tearing the pumpkin apart. Get a crust and you put the pumpkin in it. You put it in the oven at 7 degrees for 30 minutes. ------------------------ 88 -- GIANT CHALK STICK 3 tbsp. plaster of paris 2 tbsp. powder tempra paint Wax paper cups Water Mix paint powder and plaster powder in paper cups. Add water slowly to dry mixture until creamy, stirring well. Wait about 1 hour until chalk is hard. Firmly tap out container. ------------------------ 89 -- SQUEEZE BOTTLE PAINT 2 c. white glue 1/2 c. dry plaster of paris 1 c. powdered tempra Mix together and add enough water to make consistency of toothpaste. Make consistency of toothpaste. Put into squeeze bottle. Use black squeeze paint to make outlines for "stained glass" effect. When dry, use water colors or markers to fill in when dry. Use white to make "spider web" pictures. Dry flat overnight. ------------------------ 90 -- SOAP POWDER FINGERPAINT 1/2 c. liquid starch 3 c. water 1/4 c. soap powder (not detergent) 1/4 c. talcum powder Dry tempra Mix soap and water in a saucepan, then add starch. Stir until soap powder is dissolved. Bring to a boil and cook until clear. Remove from heat and add tempra and talcum. Using a mixer beat until it is smooth and foamy. Store air tight in refrigerator. ------------------------ 91 -- SALT DRIP PAINT 1/2 c. salt 2 tbsp. flour Dry tempra (any colors) Water Mix salt, flour and dry tempra. Stir in enough water to make mixture the consistency to drip off of a spoon. Use a funnel to fill squeeze bottles. Let child make design by dripping from squeeze bottle or dripping from a spoon onto construction paper. Dry flat overnight. ------------------------ 92 -- CORNSTARCH FINGERPAINT 3 tbsp. sugar 2 c. cold water 1/2 c. cornstarch Dry tempra Mix sugar, cornstarch and water in a heavy saucepan. Cook over low heat, stirring constantly. When thick, cool and pour into 6 muffin tin compartments or 6 paper cups. Add a different color of dry tempra to each. ------------------------ 93 -- SHINY PAINT 1 part white glue 1 part liquid tempra Mix together and use right away or store in an air tight container. Paint with brushes and allow to dry completely before touching. Wash brushes before they dry. ------------------------ 94 -- 'WASHABLE' EASEL PAINT 1 1/4 c. cornstarch 1 c. cold water 1 c. Ivory flakes 1/2 c. salt 3 c. hot water 1 c. talcum powder 1 tsp. glycerine In a saucepan mix cornstarch and cold water. Add Ivory flakes, salt and hot water. Cook until bubbles appear. Remove from heat and add talcum powder and glycerine. Stir until smooth. Store air tight, no refrigeration needed. Can divide into several containers and add different colors dry tempra. Keeps indefinitely. Washes out of clothes easily. ------------------------ 95 -- UNCOOKED PLAYDOUGH 1 c. flour 1/3 c. salt 1/3 - 1/2 c. water 2-3 drops food color 3-5 drops of either liquid detergent or vegetable oil Mix the flour and salt in a large bowl. In separate bowl, mix all liquids together, and then slowly add to the dry ingredients. Knead to mix, adding more water by teaspoons if necessary for proper consistency. Store in air tight container in the refrigerator. ------------------------ 96 -- COOKED PLAYDOUGH 1 c. flour 1/2 c. salt 2 tsp. cream of tartar 1 c. water 1 tbsp. oil 1 tsp. food color Combine flour, salt and cream of tartar. Mix liquid and gradually stir them into dry ingredients. When smooth, cook over medium heat. Stir constantly until ball forms. Remove from heat. Knead until smooth. ------------------------ 97 -- COOKED PLAYDOUGH 1 c. flour 1 tbsp. vegetable oil 1/2 c. salt 1 c. water 1 tbsp. cream of tartar Food coloring 1 tsp. vanilla (opt.) Mix the dry ingredients together in a saucepan. Mix oil and water, then pour slowly into dry ingredients. Cook over very low heat until the mixture is thick (like mashed potatoes). This happens very quickly. Stir in vanilla. Remove from heat and turn the mixture onto a board or table. When cool enough to handle, knead coloring in until smooth. Store in an air tight container. ------------------------ 98 -- HARDENING SALT CLAY 2 c. salt 1 c. + 2 tbsp. water 1 c. cornstarch Mix salt and 1/2 cup water in heavy saucepan. Cook over medium heat, stirring constantly until salt dissolves. Remove from heat. Combine cornstarch and remaining water and add it to the salt water. Cook over low heat until mix is thick and smooth. This happens quickly. Spoon the clay onto table or board to cool. Store air tight. It will harden in the sun and can be painted. ------------------------ 99 -- RUBBERY PLAYDOUGH 2 c. baking soda 1 1/2 c. water 1 c. cornstarch Food coloring Mix together dry ingredients in a saucepan. Add water, stir until smooth. Cook 1 to 2 minutes over medium heat until thick. Remove to waxed paper to cool. Knead in coloring until smooth. Store in air tight container. ------------------------ 100 -- SOAP SCULPTING STUFF 2 c. soap flakes (Ivory) 1/4 c. water Put soap flakes in a large bowl. Add water and squish and squeeze until mixture is all damp and squishy. when mixture sticks together, it's ready to sculpt. Figures become firm in refrigerator. Then allow to dry completely before handling. Can be painted when dry. ------------------------ 101 -- CLAY JEWELRY MIX 3/4 c. flour 1/2 c. cornstarch 1/2 c. salt Warm water Mix dry ingredients in a bowl. Gradually add warm water until mixture can be kneaded into a stiff dough. To reduce stickiness, dust with flour. Children can roll into balls for beads. Pierce each with a toothpick for hole to thread onto string. Air dry and paint. ------------------------ 102 -- DRYER LINT "PAPER MACHE" 3 c. dryer lint 2/3 c. flour 2 c. water Mix water and lint together in a large saucepan, stirring well. Slowly add flour, mixing well. Cook over medium heat, stirring constantly until mixture holds together, forming peaks. Pour out onto several layers of newspaper to cool. Use mixture over a base, such as a box, balloon or bottle, spreading like paper mache. Dry 4 to 5 days. Store unused air tight. Keeps only 4 to 5 days. ------------------------ 103 -- BOOKBINDER'S PASTE 1 tsp. flour 2 tsp. cornstarch 1/4 tsp. alum (powder) 1/3 c. water In top of double boiler, mix dry ingredients. Add water slowly, stirring out lumps. Cook over low heat, stirring constantly. Remove from heat when paste begins to thicken; it will thicken more as it cools. Keep covered. Add water to thin when necessary. ------------------------ 104 -- PAPER PASTE 1 c. flour 1 c. sugar 4 c. water 1 tbsp. powdered alum 3 drops oil of clove Mix flour and sugar, then add slowly 1 cup of the water. In the top of a double boiler, bring remainder of water and the alum to a boil, then add flour and sugar mixture, stirring constantly. Cook and stir until fairly clear (about 1/2 hour). Remove from heat and add oil of cloves. Makes 1 quart of paste. Paste will keep a long time in air tight jar with small wet sponge on top of paste. ------------------------ 105 -- GLARCH (GOOP) --Equal amounts:-- Liquid laundry starch White school glue Use approximately 1/4 cup per child. Pour glue and starch into a small bowl for each child. Let them mix with fingers. It will be very sticky until well mixed. Then it becomes similar to the commercial putty product. For variety, add glitter. Store air tight in refrigerator. ------------------------ 106 -- BRIGHTLY DYED PASTA Rubbing alcohol Food colors Noodles or rice, uncooked Do not eat! This is for art projects only! Pour alcohol into large bowl and add food color. Use 1/2 bottle food color for each bottle of alcohol for very bright colors. Add pasta or rice, stir and let set until desired color. Spoon out, using slotted spoon, onto newspapers. Spread to dry (about 2 hours). Store in Baggies. Alcohol can be poured back into bottles and used again. ------------------------ 107 -- MAGIC CRYSTAL GARDEN 6 tbsp. salt 6 tbsp. water 6 tbsp. laundry bluing (in laundry dept. at grocery store) 1 tbsp. ammonia 5 or 6 pieces charcoal Food coloring A glass container Adult supervision is needed with ammonia! Mix salt, water, bluing and ammonia in a large bowl. Put charcoal in an old glass bowl. Pour mixture over charcoal. Sprinkle drops of food coloring for color. Set container in a warm place and do not move it. It will continue to grow crystals until all liquid is absorbed. (You can make several small gardens in glass jars, dividing the liquid over them.) ------------------------ 108 -- BIG BEAUTIFUL BUBBLES 1 c. water 2 tbsp. liquid detergent 1 tbsp. glycerine 1/2 tsp. sugar Mix all ingredients. Let stand overnight in covered container. Stir. Blow big beautiful bubbles. HINTS: Joy dish detergent works well. Glycerine can be purchased in cake decorating departments. ------------------------ 109 -- TEDDY BEAR SUNDAES Any flavor ice cream M & M's or sm. candies Sm. round chocolate or vanilla wafers Chocolate sprinkles or toasted coconut Put scoop of ice cream into dish for head. Use candies for eyes and mouth. For ears, push cookies into ice cream. Sprinkle a little coconut or chocolate sprinkles on top for hair. ------------------------ 110 -- ICE CREAM CLOWNS 1 scoop vanilla ice cream 1 sugar cone Chocolate bits Raisins Maraschino cherries Whipped cream Put scoop of ice cream on plate with cone on top for hat. Use chocolate bits for eyes, cherry for nose and raisins for mouth. Be creative! Put whipped cream around the clown for neck ruffle. Another version of an ice cream clown: Put a scoop of ice cream on a chocolate sandwich cookie. Use gumdrops for his eyes, mint wafers for his ears, an orange slice for his mouth, and a maraschino cherry for his nose and as a top for his cone cap. ------------------------ 111 -- ICE CREAM PIE 1 pastry or graham cracker pie shell 1 pt. strawberry ice cream 1 c. milk 1 pkg. instant strawberry pudding Blend ice cream and milk together in a bowl. Add strawberry pudding and beat until mixed. Pour into pie shell. Refrigerate 1 hour before serving. ------------------------ 112 -- BANANA SURPRISE 1/2 of a sm. ripe banana 3/4 c. milk 2 tbsp. frozen orange juice concentrate 2 tsp. honey 1 ice cube 2 drops yellow and 1 drop red food coloring Put 1/2 of a small banana into a blender container. Add 3/4 cup milk. Cover blender. Run it on low for 10 seconds. Put 2 tablespoons frozen orange juice concentrate into a small bowl or a cup. Add 2 teaspoons honey to the cup. Stir to mix them well and melt the orange juice. Add the honey mixture to the blender. Add the ice cube. Cover the blender and run it on low for 30 seconds or until the ice cube stops making noise. Take off the top of the blender. Add 2 drops yellow food coloring and 1 drop red. Cover the blender. Run it on low for a few seconds. The drink will turn orange. Stop blender. Take off cover. Pour drink into glass and serve. Makes 1 banana sunrise. ------------------------ 113 -- ERIC'S QUICK GRILLED CHEESE SANDWICH 2 slices bread Velveeta or Cheddar cheese (2 slices) Margarine (optional) Toast bread in toaster. Spread bread with margarine. Place cheese between slices. Microwave on high power 30 to 40 seconds until cheese is melted. ------------------------ 114 -- YUMMY COOKIES FOR KIDS TO COOK 1/2 c. cake mix, any flavor 1/2 tsp. soft butter 1 1/2 to 2 tsp. water Preheat oven to 350. Mix butter and cake mix. Add 1 1/2 teaspoons water and blend. Dough needs to be stiff but mixes vary so more water may be needed. Add by drops. Roll dough on floured surface then cut out cookies. Bake on ungreased cookie sheet 5-8 minutes. About 1 dozen cookies. ------------------------ 115 -- ARTIST'S PUNCH Combine orange juice with seltzer. Add colorful ice cubes made by freezing cranberry juice in an ice tray. ------------------------ 116 -- BANANA SHAKE 1 med. banana 1 sm. container yogurt, plain or strawberry-banana 1 c. milk 1 "shaking jar" Using a fork, smash banana in a small bowl. Pour milk and yogurt into shaking jar. Spoon banana into shaking jar. Cover jar tightly and shake vigorously. Pour into frosty mug for a great summer refresher. ------------------------ 117 -- GHOUL-AID 1 env. grape flavor unsweetened Kool-Aid pkg. 1 env. orange flavor unsweetened Kool-Aid pkg. 2 c. sugar 3 qts. cold water 1 bottle (qt. or liter) ginger ale, chilled In a large plastic pitcher, dissolve both envelopes of Kool-Aid and the sugar in cold water. Add the ginger ale just before serving. Serve over ice. ------------------------ 118 -- BIRDS NESTS 3 tbsp. butter or margarine 2 tbsp. creamy peanut butter 3 c. marshmallows 3 c. chow mein noodles Peanut M & M's Melt butter, melt into it 2 tablespoons creamy peanut butter. Add 3 cups marshmallows and melt over low heat. Add 3 cups chow mein noodles. Mix thoroughly to coat. Butter hands and shape small portions into nests on greased pans. Add 3 peanut M & M's while nests are still warm. ------------------------ 119 -- DIRT CUPS 2 c. cold milk 1 pkg. (4 serving) Jello chocolate flavor instant pudding 8-10 (7 oz.) plastic cups 1 pkg. (16 oz.) chocolate sandwich cookies, crushed 1 tub (8 oz.) Cool Whip whipped topping, thawed --Suggested decorations:-- Gummy worms and frogs Candy flowers Chopped peanuts Pour milk into large bowl. Add pudding mix. Beat with whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Stir in whipped topping and half of crushed cookies. Place 1 tablespoon crushed cookies into cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate. ------------------------ 120 -- PLAYMATE PIZZAS 3 whole wheat English muffins or bagels, split and toasted 3/4 c. shredded Cheddar cheese (3 oz.) 1 (8 oz.) can tomato sauce 4-5 slices Canadian style bacon 1 (2 1/2 oz.) jar sliced mushrooms, or 1/2 c. pitted ripe olives, sliced Sprinkle toasted muffins or bagels with cheese. Spread tomato sauce over cheese. Cut Canadian style bacon to make 6 mouths and 12 eyes. Arrange mouths and eyes on muffins. Arrange mushrooms or olives around the top edge to resemble hair. Place pizzas on baking sheet. Bake in 450 oven for about 5 minutes or until hot. Makes 6 servings. ------------------------ 121 -- ELEPHANT STEW 1 med. sized elephant Lots of gravy 2 rabbits, optional Salt and pepper Cut elephant into bite size pieces. This will take about 2 months. Cover with gravy and cook over kerosene fire at 465 for about four weeks. This will serve 3,800 people. If more people come then add rabbits. Do this only if necessary as most people don't like to find hare in their stew! ------------------------ 122 -- GRANDPARENT'S DAY SURPRISE Grandparents will love this refrigerator magnet! Begin by tracing a juice can lid onto brightly colored paper. Cut the circle slightly smaller than the outline, and glue it inside the rim of the lid. To this colorful background, attach a photo and a bit of artwork. Glue lace or other edging around the rim of the lid and add a tiny bow if desired. Attach a self-adhesive magnet strip to the back of the lid to complete the project. ------------------------ 123 -- SNIFF BOOKS Make scented books to illustrate child-dictated stories or to describe family cooking experiences, such as making fruit salad. Cut out felt shapes of fruits, mints or nuts like almond and hazelnut, and use an eyedropper to apply the scent to the cloth. Then glue the shapes to sheets of construction paper, and child's sentences, and bind with yarn into a book. ------------------------ 124 -- RAIN/SNOW CATCHER Make a rain catcher with a rinsed, clear plastic peanut butter jar. Place it outside for a set time, then measure the water/snow inside. Try to guess what the next measurement would be if the can had been left outside for twice as long. ------------------------ 125 -- CRYSTAL GARDEN Place broken pieces of brick or terra cotta clay in a glass bowl or jar. Pour the following solution over this: 4 tsp. water 1 tsp. ammonia 4 tsp. bluing 1 tsp. Mercurochrome 4 tsp. salt Add more solution each day until the garden has grown to the desired size. ------------------------ 126 -- 3-D REINDEER While gourds are abundant in late fall, dry as many as you think you'd like to use for this activity. In December, poke two holes in the top of each gourd and third hole in the back. Have child paint gourds and add eyes and a nose with paint or felt. Insert two small branches for antlers in the holes at the top and a half of a drinking straw in the hole in the back of each gourd. Have child draw and color bodies for the reindeer on construction paper, then staple the straws to the necks of the bodies to add the heads. ------------------------ 127 -- GOURD GOBBLERS Use dry, pear-shaped gourds that are light in weight. (Dry them by poking holes in the gourds and letting them sit for several weeks.) The fat end of each gourd will represent the body of the turkey, while the narrow end will be the head and neck. Poke two holes in the fat end near the middle for good balance. This is where you'll insert pipe cleaner legs. Before you insert them, fold each pipe cleaner in half and twist slightly. Slip the folded end into the gourd and bend the other end to make a foot for the turkey to stand on. Cut tail feathers from construction paper and glue to the fat end of the gourd. Glue a small scrap of red felt to the head for the wattles. Add eyes with black crayon or permanent marker. ------------------------ 128 -- ROLY-POLY SANTA Need: Plastic hoisery eggs Poster paint Liquid soap Clay or playdough Accessories-felt, glitter, rick-rack, etc. Craft sealer (optional) Mix a little liquid soap to poster paint to help it adhere to the plastic, then have child paint both halves of the egg to look like Santa, an elf or whatever he wishes. (The eggs will be easier to paint when separated in half.) When the paint dries, put a ball of clay in the bottom half of each egg and glue the parts together. Have child add finishing touches to the roly-polies with paint, felt, glitter, etc., then coat with craft sealer. ------------------------ 129 -- SAWDUST MODELING MATERIAL 2 c. sawdust 1 c. flour 1 tbsp. glue Hot water or liquid starch Moisten with water or starch until a modeling consistency is reached. If used for ornaments, strings or wires should be put in place while they are being modeled. After air drying, they may be painted. ------------------------ 130 -- CREPE PAPER MODELING PLASTER 1 pkg. crepe paper 1 1/2 c. flour 1/4 c. salt Cut crepe paper into narrow strips or small pieces; the smaller the pieces, the finer the texture. Place in large pan. Add enough water to cover. Let stand for 8 hours to overnight. Drain well but do not squeeze dry. Mix flour and salt together. Stir into crepe paper mixture gradually until mixture is consistency of thick dough. Knead until well blended. This is thicker and less messy than paper mache. Mixture does not store; prepare enough for each project. ------------------------ 131 -- YUMMY BIRD FEEDERS 2 c. shortening 2 c. peanut butter 5 c. bird seed Mix all ingredients together. Shape into balls. Wrap each ball in netting from onion bags, and secure with a plastic twist. This recipe makes about 12 feeders. ------------------------ 132 -- DOGGIE BISCUITS 2 1/2 c. whole wheat flour 1/2 c. dry milk powder 1/2 tsp. each salt, garlic powder 1 tsp. brown sugar 6 tbsp. margarine, shortening or meat drippings 1 egg, beaten 1/2 c. ice water Combine flour, milk powder, salt, garlic powder and brown sugar in bowl. Cut in shortening until mixture resembles cornmeal. Mix in egg. Add enough water so that mixture forms ball. Pat dough 1/2 inch thick with fingers on lightly oiled cookie sheet. Cut with doggie biscuit cutter and remove scraps. Pat out scraps and proceed as before. Bake for 25 to 30 minutes at 350 degrees. Cool on wire rack. Makes about 10 biscuits. ------------------------ 133 -- NONHARDENING CLAY 4 c. flour 1 c. salt 8 tbsp. salad oil 7 or 8 tbsp. water Food color (if desired) Mix well together. Keep covered when not using. ------------------------ 134 -- BAKER'S CLAY 1 c. salt 1 1/2 c. warm water 4 c. flour Stir salt into the warm water. Cool mixture, then add flour and knead for 10 minutes. To color the dough, add food coloring or 1/2 cup dry tempera paint added to salt and water. Bake modeled figures at 300 degrees Fahrenheit for one hour. ------------------------ 135 -- DYEING MATERIAL Rinse fabric or wool yarn in hot water, wring it well, and then place it in the dye, making sure it is well covered. Bring the dye to a simmering stage and cook until the fabric is colored as deep as you wish. Rinse the material in lukewarm water. Squeeze lightly, but do not wring. Avoid direct rays of sunlight while drying. ------------------------ 136 -- MAKING NATURAL DYES Collect plants, moss, herbs, roots, nuts and so on. Chop a quantity of one of these materials and put it through a meat grinder. Cover it with water and let it stand overnight. Drain off the water the next morning and save it. Add a little more water to the pulp and simmer for 30 minutes. Drain off this water and add it to the first water. Add more water to cover fabric. You can get the following colors by processing one of these materials. Brown - walnut shells Redbrown - onion leaves; bark Purple - blueberries; sumac; peach leaves; moss Red - root and berry of the cactus Black - oak bark; gum from pinon tree. ------------------------ 137 -- NATURAL EGG DYES Place desired number of eggs and desired coloring material (see below) in saucepan. Add 1 teaspoon vinegar. Simmer in water to cover for 20 minutes. Polish with a small amount of oil on soft cloth to intensify color and add gloss. Adding a small amount of cream of tartar to water may deepen some shades. Fresh mint or oregano - beige Strong coffee - brown Spinach - grayish gold/pink Yellow delicious apple peel - lavender Beet juice - reddish purple Red cabbage leaves - blue Walnut shells - buff Carrot tops - greenish yellow Onion skins - orange Cranberry juice - red. ------------------------ 138 -- MAGIC WRITING SURFACE 1/4 c. beeswax 9 tbsp. Venice turpentine 1/4 c. lard 2 tbsp. mineral oil 1 tbsp. carbon black 3 tbsp. powdered China clay Cardboard or fiberboard Waxed paper or transparent plastic Combine beexwax, turpentine, lard and mineral oil in double boiler. Heat over hot water until well blended, stirring frequently. Stir in carbon and China clay. Paint uniform coat on cardboard. Cool. Place waxed paper over surface. Write or draw with sharpened stick, fingernail or other object that will mark without tearing waxed paper. Erase marks by lifting waxed paper. ------------------------ 139 -- NEWSPRINT TRANSFER 1/2 c. water 1/4 c. turpentine 2 tbsp. liquid dishwashing detergent Combine all ingredients in tightly covered jar; shake vigorously to mix. Paint over any newspaper picture or story; blot gently with paper towel. Place clean white paper over newsprint. Rub evenly with small roller or back of spoon. Peel off paper carefully. Picture will appear in reverse on white paper. NOTE: USE IN WELL-VENTILATED ROOM. THIS ACTIVITY FOR OLDER CHILDREN ONLY- NOT FOR USE BY SMALL CHILDREN. ------------------------ 140 -- COLORED SAND 3 c. masonry sand 2 tbsp. liquid tempra Mix the ingredients and allow to dry, stirring occasionally. It will take about 24 hours to dry. For deeper colors, use more paint. If sand is not available, use salt. ------------------------ 141 -- INSTANT ERASE INK 3 tbsp. water 36 drops of tincture of iodine 1 tbsp. cornstarch Mix water and iodine in small jar. Stir in cornstarch gradually. Store tightly covered. Ink is blue-black. Let dry completely. Wipe off with soft cloth. ------------------------ 142 -- INVISIBLE INK 2 tbsp. cobalt chloride 2 tsp. white dextrin 3 1/2 tbsp. glycerine Combine all ingredients in small saucepan. Cook over low heat until well blended, stirring constantly. Cool completely. Store in tightly covered clean jar. Ink is pale pink on colored paper. Expose to heat or light bulb and writing turns blue. Note: Cobalt chloride and dextrin may be purchased from a chemical supply house and glycerine from a drug store. ------------------------ 143 -- DESIGNS YOU KNEAD FOR SPECIAL OCCASIONS --BASIC RECIPE:-- 2 c. flour 1 c. salt 1 c. cold water Combine ingredients and knead to a medium-stiff, smooth dough. To add color, work drops of food coloring until the desired shade is achieved. Store any unused dough in plastic bags in the refrigerator for the next projects. Roll out dough to 1/4 inch thick and use cookie cutters for designs. Bake designs in warm oven (350) for 1-2 hours or until hard to the touch. Melt paraffin, in bowl placed in a pan of boiling water. Using slotted spatula or spoon, dip each design into the melted paraffin. Transfer to wire rack or newspaper. --IDEAS:-- Dough pressed through a garlic press makes grass, noodles. Rolling strings of various colored dough together, then following flat gives a multi-colored marbled effect. Wrapping a firm ball of aluminum foil with dough gives a firm base for a ball, pumpkin, jack-o-lantern. Acrylic paints can be used for decorating. 10 inch bamboo skewers are great for plant ornaments. ------------------------ 144 -- SILLY PET SPIDERS Paper nut cups or egg cartons cut into cups Pencil Eight 3 inch pieces of pipe cleaners or twist ties Decorate cup to make it look like a spider face. (Use crayons or markers; adhesive stickers; glue on cereal; raisins, nuts. Hats can be made with cotton balls, marshmallows or string.) Using the tip of a pencil, poke 8 holes around the bottom of the cup. To make the spiders legs, insert pipe cleaners or twist ties into holes. --SPIDER WEB:-- Squeeze a glob of white glue onto waxed paper. Dip 9 inch piece of twine into glue, squeezing excess off with fingers. Lay one end in center of another piece of waxed paper. Working outward from center, lay down the twine. Add more pieces of twine to increase sizes. Lay longer pieces of twine dipped in glue (12 inches) across the top of the web. Let dry at least 4 hours. Carefully peel off the waxed paper. ------------------------ 145 -- HOMEMADE SOAP BUBBLES 1 c. distilled water 1/2 c. glycerin 1 tbsp. liquid detergent Combine. Set for one hour. Put in jar to store for use. ------------------------ 146 -- CINNAMON ORNAMENTS 1 c. ground cinnamon 4 tbsp. white glue 3/4 - 1 c. water Combine ingredients, adding enough water to make the dough as thick as cookie dough. Refrigerate for 2 hours. Knead dough until smooth on cinnamon sprinkled work area. Roll out dough to 1/4 inch thick on cinnamon sprinkled work area. Cut out shapes with cookie cutters. To dry, place on waxed paper, turning 2 times daily for 4 days. Or bake ornaments on cookie sheet in warm oven for 2 hours. Before drying, poke a hole in top of ornament with a plastic straw. When shapes are dry, ribbons can be used as a hanger. Ornaments can also be used as kitchen magnets by gluing small magnets to the back. Ornaments may be left brown or painted with acrylic paint. ------------------------ 147 -- FOOD COLORING FIREWORKS Newspaper or brown craft paper White paper or construction paper Food coloring Plastic drinking straw Cover a work space with newspapers. Place white paper on newspapers. Put a large drop of food coloring in the center of the white paper. Holding one end of the straw above the drop of food coloring, blow through the other end of the straw. How hard you blow determines how far and how fast the drop of coloring moves. After blowing the 1st drop of coloring as far you want, do the same with more drops of color. ------------------------ 148 -- VEGETABLE PRINTING Cut various fruit and vegetables in half, allowing to dry on paper towels for at least an hour. These fruits should be used within 2 days (lemons, oranges, onions, zucchini should dry 2-5 days). Cover work table with old newspaper. Brush paint on cut edge of fruit or vegetable. Print design on water color paper. Cover with clear adhesive backed vinyl for a placement. Print on 100% cotton fabric and heat set by ironing face down on paper towels. Sandwich the cotton fabric sit batting and a backing to make a pot holder. Stitch around design, stitching through all three layers. Make pictures, landscapes, designs, etc. Frame the results for wonderful presents. ------------------------ 149 -- POSTER PAINT 1/4 c. flour 1 1/2 c. water 3/4 c. dry poster paint powder or dry tempera paint 2 tsp. colorless dishwashing detergent (optional) 2 tsp. liquid starch (optional) Place flour in small saucepan. Gradually stir in 1 cup water. Cook over medium heat until thickened, stirring constantly. Cool. Measure 1/4 cup mixture into each of 4 small clean jars. Add 2 tablespoons water to each jar; blend well. Add 1/2 teaspoon dishwashing detergent to each jar if glossy finish is desired or add 1/2 teaspoon starch to each jar for matte finish. Store tightly covered. Mix well before using. ------------------------ 150 -- SOAP FLAKES PLASTER OR FINGER PAINT 2 c. soap flakes 2 c. liquid laundry starch 4 to 6 drops food coloring Mix soap flakes and starch in large bowl. Beat with electric mixer at high speed until consistency of whipped cream. Beat in food coloring. Use as finger paint or decorative plaster. Mixture does not store; prepare enough for each project. ------------------------ 151 -- EFFERVESCENT BATH SALTS 9 tbsp. soda 7 1/2 tbsp. citric acid powder 2 tbsp. cornstarch 4 to 6 drops cologne Mix soda, citric acid and cornstarch in bowl. Add cologne; mix well. Store in tightly covered clean jar. Use about 2 tablespoons mixture for each bath. ------------------------ 152 -- MODELING CLAY 1 c. cornstarch 2 c. baking soda 1 1/2 c. cold water Food coloring Shellac Mix cornstarch and soda in saucepan. Stir in water and desired amount of food coloring. Cook over medium heat until thickened to consistency of dough, stirring constantly. Cover with damp cloth. Let stand until cool. Shape as desired. Paint finished objects with shellac. ------------------------ 153 -- LAUNDRY STARCH FINGER PAINT 1 c. laundry starch 2 qts. boiling water 1 c. soap flakes 1/2 c. talcum powder Dilute starch in a cupful of cold water. Add boiling water slowly, stirring starch constantly to avoid lumping. Stir in soap flakes and talcum powder. This will make about 5 pints. The adding of soap flakes to the paint acts as a binder. This recipe can be used to finger paint on glass or over a heavy coat of crayons. ------------------------ 154 -- SODA AND CORNSTARCH DOUGH 1 c. cornstarch 2 c. soda 1 1/4 c. water Combine and mix together the cornstarch and soda. Add water. Heat, stirring constantly until it is the consistency of mashed potatoes. Cover with a damp towel. When cool enough to handle, knead. The material is best used for rather flat and cut-out items. It dries in the air; baking is not needed. ------------------------ 155 -- PLAY DOUGH 1 c. water Several drops of food coloring 2 tbsp. oil 1 c. flour 2 tsp. cream of tartar 1/2 c. salt 1 or 2 drops oil of peppermint (optional) Combine water, food coloring and oil in saucepan. Stir in flour, cream of tartar, salt and oil of peppermint. Cook over medium heat until mixture forms ball, stirring constantly. Spoon onto waxed paper. Let stand until cool enough to handle. Knead until smooth. Store in plastic bag. ------------------------ 156 -- PEANUT BUTTER PLAY DOUGH 1 (18 oz.) jar creamy peanut butter 6 tbsp. honey Non-fat dry milk powder Mix together peanut butter and honey with enough dry milk to make play dough. Refrigerate leftovers. The children can eat the dough when finished. ------------------------ 157 -- POPSICLES FOR CHILDREN 1 pkg. Jello 1 pkg. Kool-Aid 2/3 c. sugar 2 c. boiling water 4 c. cold water Dissolve Jello, Kool-Aid and sugar in boiling water. Add the cold water and freeze. May use 3 ounce Dixie cups and put popsicle sticks in each. ------------------------ 158 -- SILLY PUTTY 1/2 c. liquid starch 1/2 c. Elmer's Glue Mix with your hand in a bowl until it forms a white ball. If it doesn't form a ball and/or is too sticky add more starch. If it is too stiff add a little glue. Keep in a covered plastic bowl in a cool place. ------------------------ 159 -- NANCY'S PLAY DOUGH 2 c. flour 1 c. salt 2 c. water 2 tbsp. oil 2 tbsp. cream of tartar Food coloring Mix together. Pour into 9x13 pan. Bake at 350 for 5-7 minutes. Keep in airtight container. ------------------------ 160 -- SMELLY PLAY DOUGH 2 1/2 c. flour 1/2 c. salt 1 tbsp. alum 2 pkgs. unsweetened Kool-Aid 3 tsp. vegetable oil 2 c. boiling water Mix dry ingredients, add oil and water. Stir quickly and mix well. Store in a cool place in an airtight container. ------------------------ 161 -- MISS RUTH'S PLAY DOUGH 2 1/2 c. flour 1/2 c. salt 1 tbsp. alum 3 1/2 tbsp. oil 2 c. boiling water Mix dry ingredients together. Add oil and boiling water. Mix with a wooden spoon, then knead with hands. Food coloring may be added. Store in plastic bag. Keeps about 1 month. ------------------------ 162 -- APPLE FRITTERS 1 c. sifted enriched flour 1 1/2 tsp. baking powder 1/4 tsp. salt 1 tbsp. sugar 1/2 c. milk 1 tbsp. salad oil 1 well beaten egg Sift together flour, baking powder, salt and sugar. Blend milk, egg and oil; add gradually to dry ingredients. Stir in 2 apples that have been pared, cored and cut into pieces like matchsticks. Drop from tablespoon into deep, hot fat. Fry 2 to 5 minutes. Drain on paper towels. Sprinkle with confectioners' sugar. 4th Grade ------------------------ 163 -- MALT'S SPECIAL RECIPE 2 pieces bread 1 slice American cheese 1 slice bologna or ham Catsup Miracle Whip Place bread on plate. Squirt catsup on one slide and Miracle Whip on the other. Put cheese on catsup side and ham or bologna on the Miracle Whip side. Put the two sides together to form a sandwich, cut in half and serve. Serves 1. ------------------------ 164 -- BIRD SEED Small box plain or Honey-Nut Cheerios M & M's (or chocolate chips) Raisins Mini marshmallows Salted peanuts Dry fruit, optional Mix in a large bowl. Store in large Zip-Loc bag or airtight container. ------------------------ 165 -- S.'S SANDWICHES 1 slice of bread 1 tbsp. creamy peanut butter 1 tsp. sunflower seeds Cut crusts from bread. Roll bread flat with rolling pin. Spread peanut butter on bread and sprinkle with sunflower seeds. Roll up bread from edge to edge, jelly roll fashion. Refrigerate 1 hour. Cut roll into slices and serve. ------------------------ 166 -- MINI PIZZAS 1 lb. Italian sausage (remove casing if in a bratwurst form) 2 lb. Velveeta 1 (12 oz.) can pizza sauce 1 pkg. shredded mozzarella cheese 1 pkg. party rye bread Fry sausage and drain fat. Heat pizza sauce and melt cheese. Add sausage. Let cool a little and spread on party rye; top with shredded mozzarella cheese. Freeze flat on cookie sheets or keep in freezer bags until used. Bake at 375 degrees for 10 minutes or until cheese bubbles. ------------------------ 167 -- PIZZA BUNS 1 lb. lean ground beef 2 onions, chopped 1/2 lb. grated Cheddar cheese 1 can tomato soup, undiluted 1 tsp. oregano 1 tsp. minced garlic 1/4 c. oil 8 English muffins Mozzarella cheese Brown beef, onions and garlic. Add rest of ingredients except for mozzarella cheese. Spread mixture on muffins and sprinkle with mozzarella cheese. Broil until brown. Serves 8-12. ------------------------ 168 -- GREG'S PIZZA SLICES 1 (8 oz.) can crescent rolls 1 jar favorite pizza sauce 8 oz. pkg. shredded mozzarella cheese Favorite pizza topping (pepperoni, sausage, etc.) Separate dough into triangles and place on baking sheet. Spoon on pizza sauce. Place on topping. Top with cheese. Bake at 350 degrees for 10-12 minutes until cheese is melted and crust is golden brown. ------------------------ 169 -- KITTY FOOD OR PUPPY CHOW 1/2 c. margarine 1 c. peanut butter 1 lb. powdered sugar 12 oz. chocolate chips 1 box any kind of Chex cereal Mix margarine, peanut butter and 12 ounce chocolate chips in corning ware or microwave dish. Microwave for 2 minutes or until ingredients are melted and stir. Add Chex cereal to coat with mixture. In a brown grocery bag put powdered sugar in and then add coated cereal, twist opening of bag shut. Go outside to shake until all cereal is coated. ------------------------ 170 -- PEOPLE PUPPY CHOW 12 oz. chocolate chips 1 c. smooth peanut butter 1/2 c. margarine Melt in pan together over low heat. 12 oz. Chex cereal (any except bran) 12 oz. Cheerios Powdered sugar Combine cereals and add to above mixture and coat well. Pour into large bag with powdered sugar and shake until coated well. Store in refrigerator. ------------------------ 171 -- POPCORN BALLS 1/4 c. oleo 1 tsp. vanilla 1/2 lb. marshmallows 2 1/2-3 qt. popcorn, popped Melt oleo and marshmallows over hot water. Add vanilla. Pour over popcorn. Moisten hands with cold water and form into balls. ------------------------ 172 -- MICROWAVE "CARAMEL" CORN 6 qt. popped popcorn, unsalted 1 c. brown sugar 1 c. white syrup 1 stick margarine 1 tsp. salt 1 tsp. baking soda Spray the inside of a brown paper grocery bag with Pam (or non-stick spray). Put 3 quarts of popcorn in bag. Mix in microwave safe container (4 cup glass measuring cup works well) the sugar, syrup, margarine and salt. Microwave on high for 2 minutes. Stir well. Microwave additional 2 minutes on high and stir in baking soda immediately. Mixture will be foamy. (Note: If you stir with a wooden spoon you can leave in container to cook.) Pour half of foamy mixture over popcorn in bag, add rest of popcorn and then pour remaining foamy mixture over top. Fold top of bag over and Shake Well Quickly. Place bag with top folded over in microwave and microwave 90 seconds on high. Shake Well Again. Pour mixture out to cool (2 cookie sheets work well - mixture will not stick when cool, do Not grease pans). When completely cool break apart and store in airtight containers. Very Yummy. Note: Microwaves cook times vary slightly - syrup mixture is very hot so work quickly but carefully. ------------------------ 173 -- CARAMEL CORN Fill a large roasting pan with 3 quarts of popped popcorn. Using another cooking pan prepare: 1 c. brown sugar 1/2 c. butter & margarine 1/4 c. white corn syrup Boil 5 minutes. Remove. Add: 1/2 tsp. vanilla 1/2 tsp. salt 1/2 tsp. baking soda Blend and pour over popped popcorn mix. Bake at 250 degrees for 40 minutes. Stir and spread on a sheet of waxed paper to cool. Aide ------------------------ 174 -- CHOCOLATE - CHIPPED NUTS 2 c. semi-sweet chocolate chips 1/3 bar paraffin 4 c. whole almonds, pecan halves or walnut halves In the top of a double boiler, melt chocolate chips and paraffin. Add about 1 cup of nuts to chocolate, stirring to coat well. Remove nuts individually with fork. Place on waxed paper to set. Repeat with remaining nuts. Yield: 4 cups dipped nuts. ------------------------ 175 -- PEANUT OR RAISIN CLUSTERS 1 lb. salted Spanish peanuts or raisins 1 lb. chocolate Melt chocolate. Stir in peanuts or raisins. Drop onto wax paper in mounds. Let cool. ------------------------ 176 -- PEANUT BUTTER APPLES 2 red or green apples, cut in 4 halves 3 tbsp. peanut butter 1 tbsp. apple juice 1 pkg. "Sweet-One" (sugar substitute) 2 c. Rice Krispies, crushed Toothpicks Measure peanut butter, juice and "Sweet-One" in a microwave safe bowl. Microwave on high 30 seconds. Remove from microwave and stir until smooth. Insert toothpicks in the end of each apple slice. Dip each side of apple into peanut butter mixture. Roll in crushed cereal. Serve immediately. ------------------------ 177 -- CHAD'S AFTERSCHOOL TREAT Vanilla wafers Miniature marshmallows Place vanilla wafer on a plate with 2-3 marshmallows on top. Microwave for 15 seconds until marshmallows start to bubble. Cool. ------------------------ 178 -- DANE'S FAVORITE CRUNCHY PEANUT BUTTER COOKIES 2 c. cornflakes, crushed 2 tbsp. peanut butter 1 pkg. Sweet-One (sugar substitute) Additional crushed cornflakes Mix crushed cornflakes, peanut butter and Sweet-One together. Shape into 1 inch balls. Roll in crushed cornflakes. Refrigerate. ------------------------ 179 -- S'MORES Graham crackers Marshmallows Chocolate bar Set 4 squares of the chocolate candy bar on a graham cracker. Toast a marshmallow and slip it onto the chocolate and top with a second graham cracker. ------------------------ 180 -- GOLD DROPS 24 Ritz crackers 1 c. smooth peanut butter 2 c. butterscotch chips Spread half of the crackers with peanut butter. Top each with a second cracker. In the top of a double boiler, melt butterscotch chips. Dip sandwich cookies into butterscotch. Place on waxed paper to set. Yield: 1 dozen cookies. ------------------------ 181 -- SWEET SNACK MIX Golden graham cereal Rice Chex cereal Honey Nut Cheerios Small size semi-sweet chocolate chips Raisins 1/3 stick margarine Cinnamon White sugar Mix first 5 ingredients together until you have a total of 5 cups. Melt margarine. Pour over mixture. In a small bowl mix sugar and cinnamon together. Mix enough to coat the cereal. Put this on cereal and toss. It's a great snack and kids love it. ------------------------ 182 -- CRISPIX HOLIDAY SNACK 2 1/2 c. pretzel sticks (broken into sm. pieces) 5 c. Crispix cereal 2 1/2 c. Cheerios 2 1/2 c. dry roasted peanuts 1 lb. white chocolate Holiday M&M's Mix together pretzels, Crispix, Cheerios and peanuts. Melt chocolate and pour over mixture, coating each piece real well by stirring. Line cookie sheet with wax paper. Spread mixture in thin layer on cookie sheet. Let dry and harden. Break up pieces and place in container. Throw in M&M's. This is a great holiday snack and wonderful to give as a gift. ------------------------ 183 -- TOASTED PUMPKIN SEEDS This recipe is most economical when you use your Halloween pumpkin but can be made any time pumpkins are available. Scoop out the insides of the pumpkin. Wash away pulp with cold water. Spread seeds on cookie sheet. Sprinkle seeds with salt. Heat oven to 350 degrees. Bake pumpkin seeds for about 20 minutes until they are dry. Or, spread seeds on foil, and dry them on grill. The seeds are just right when they begin to turn white. ------------------------ 184 -- CUPCONES Jiffy cake mix (any flavor) Flat bottom ice cream cones Prepare cake mix per directions on box. Spoon batter into flat bottom ice cream cones (1/2 full). Microwave on high for 20-25 seconds. Eat as is or frost first. ------------------------ 185 -- FINGER JELLO 3 sm. pkg. Jello 3 c. boiling water 1 c. cold water 1 tbsp. vinegar 4 env. Knox gelatin Dissolve Jello in boiling water. Add vinegar. Dissolve Knox in cold water. Add Jello in Knox water. Pour into a 9 x 13 inch pan and refrigerate. Cut into squares. Kids can eat the Jello squares with their fingers, not messy. ------------------------ 186 -- HOT CHOCOLATE MIX 8 qt. box instant milk 2 lb. box Quik 1 jar nondairy creamer (6 oz.) Mix these ingredients and you have instant cocoa mix that will last a long time. Saves you alot of money also. Great for gifts if you have a cute container! ------------------------ 187 -- SNOW CREAM 3-4 eggs 1 1/2 tbsp. vanilla 1/4 tsp. salt 2 c. cream Cream together eggs and sugar; add cream. Although you do not have to. I prefer to heat the mixture to the boiling point, add the vanilla, then cool. Add clean-fluffy snow to the mixture until you set the consistency of ice cream. ------------------------ 188 -- DEBBIE & GARY'S SNOW ICE CREAM 1 egg, beaten slightly 1/2 c. sugar Pinch salt 1 tsp. vanilla 2 c. milk Mix well. Stir in enough clean fresh snow to make it about the consistency of homemade ice cream. Makes about 4 quarts. ------------------------ 189 -- FINGER PAINT 1 c. laundry soap 1 c. cold water 4 c. hot water Cook until clear. Add: 1 c. laundry soap 1 c. cornstarch Food coloring Cook until thick, stirring constantly. ------------------------ 190 -- PLAYDOUGH 1 c. flour 1 c. water 1/2 c. salt 2 tbsp. cream of tartar 1 tbsp. oil Food coloring Mix. Cook slowly over low heat, stirring constantly for at least 20 minutes. It's better to overcook than undercook. When it forms into a thick ball in the middle of the pot it is done. Knead and store in airtight container. ------------------------ 191 -- OOBLICK 1 box cornstarch 1 1/2-2 c. water Add water to the cornstarch until it is semi-firm. Store, covered, in refrigerator. As it becomes dry from storage and or handling, add more water. Kids love to play with this. ------------------------ 192 -- SUPER SOAP BUBBLES 1 c. lemon Joy 1 tsp. glycerin 1 c. white Karo 5 c. water Mix and let stand 24 hours. Blow bubbles with straw. ------------------------ 193 -- HOLIDAY ELEPHANT STEW 1 elephant Seasoned brown gravy 2 rabbits (optional) Cut the elephant into bite-size pieces. This should take about 2 months. Cover with brown gravy and cook over kerosene fire about 4 weeks at 465 degrees. This will serve 3,800 people. If more are expected, add 2 rabbits. Do this only if necessary, as most people do not like to find hare in their stew. Aide ------------------------ 194 -- ICE CREAM CONE CUPCAKES 20-24 flat bottomed ice cream cones 1 box cake mix, your choice Prepare mix as directed on box. Fill cones 2/3 full with batter. Place on cookie sheet and bake at 350 degrees for approximately 20-25 minutes. Cool, frost and decorate. ------------------------ 195 -- ORANGE JULIUS TYPE DRINK 6 oz. orange juice 1 c. water 1 c. milk 1/2 tsp. vanilla 1/2 c. sugar 10 ice cubes Beat in blender until foamy. ------------------------ 196 -- DIRT CUP 1 pkg. (16 oz.) Oreo cookies, crushed 2 c. cold milk 1 sm. pkg. Jello chocolate instant pudding mix 1 sm. container Cool Whip topping, thawed Gummy worms (lots) --KITCHEN TOOLS:-- A measuring cup 8 clear plastic cups A large bowl A rolling pin A wire whisk A large zipper style plastic bag Put cookies into a zipper style bag and close tightly! Use the rolling pin to roll and crush the cookies. Set aside. Pour the milk into a large bowl. Add the chocolate instant pudding. Use the wire whisk to mix the pudding and milk very well. Let stand 5 minutes. When thickened, add the thawed Cool Whip. Now add 1/2 of the crushed cookies. Stir well. Place a large spoon of the crushed cookies into a plastic cup. Add the pudding mixture to fill the cup 3/4 full. Now add 1 large gross gummy worm to be 1/2 in the cup and 1/2 hanging out. Spoon a little of the crushed cookies on the top of the pudding to make it look like dirt covering the worm! Makes 8-10 servings. Great to serve at your next party! ------------------------ 197 -- SKILLET PIZZA-WICH Sliced American cheese Canned tomato paste Sliced bologna or summer sausage Crushed oregano Sliced bread For each sandwich, place: 1 slice bread 1 slice American cheese 1 tbsp. tomato paste Cover with bologna or summer sausage Sprinkle with crushed oregano Top with cheese Add slice of bread Lightly spread outside of sandwich with soft butter. Brown lightly on both sides in a skillet or griddle over low heat until cheese is melted and bread is lightly browned. ------------------------ 198 -- HAM ROLLS Sliced ham Soft cream cheese Green onion (if you want it) Take 1 slice of ham, lay it flat. Spread soft cream cheese on it. Lay green onion on it, at one end. Then roll it up. Slice it into 1 inch pieces. ------------------------ 199 -- ICE CREAM CONE CUPCAKES 1 pkg. cake mix 36 flat bottom ice cream cones Prepare cake mix according to package directions. Place cones in muffin tins. Fill with batter 3/4 full. Have an adult bake at 350 degrees for 20-25 minutes. Cool. Frost and decorate! ------------------------ 200 -- MATT'S PLAY DOUGH 2 c. flour 1 c. salt 4 tsp. cream of tartar 2 c. water 2 tbsp. oil Food coloring Mix dry ingredients. Add water, oil and food coloring. Have an adult cook about 3 minutes or until the mixture pulls away from the sides of the pan. Knead slightly, kneading will take out any lumps. Cool and store in an airtight container. ------------------------ 201 -- KIDS STUFF 1/4 c. corn syrup 1 c. brown sugar 1/2 c. margarine 1/4 tsp. salt 1/4 tsp. baking soda 6-10 c. popped corn Combine margarine, brown sugar, syrup and salt. Place in microwave and bring to a full boil. Stir. Boil for 3 more minutes. Remove from microwave and add baking soda. Pour popped corn in a brown grocery bag, sprayed with cooking spray. Pour liquid over popped corn and stir. Place in microwave for 1 minute. Remove and shake bag. Return to microwave for 1 minute and shake again. Repeat twice for 30 seconds. Shake hard. Then spread on waxed paper to cool. ------------------------ 202 -- CARAMEL CORN 1 stick butter 1 c. brown sugar 1/4 c. syrup 1/2 tsp. salt 1/2 tsp. baking soda Place all ingredients into saucepan (have an adult do this). Stir over medium heat. Bring to a full boil. Stir into 1 large bowl of popped corn. Stir well. ------------------------ 203 -- SILLY PUTTY 2 parts Elmers glue plus 1 part Sta-Flo liquid starch. mix well and let it dry awhile, then put into plastic easter eggs. Note: Humidity makes it necessary to add more glue or starch to get the right consistency. ------------------------ 204 -- SLIME Mix 1 cup water, 1 box of cornstarch and several drops of green food coloring. Spoon into plastic sandwich bags or jars. Label items warning that this is messy stuff play, use only on easy to clean surfaces. ------------------------ 205 -- LIQUID BUBBLES 9 parts water 1 part dish detergent 1/2 part glycerin (available at Pharmacies) Mix and blow! ------------------------ 206 -- FINGER PAINT 2 tbsp. cornstarch 2 tbsp. cold water 1 c. boiling water Mix cornstarch and cold water in saucepan. Add boiling water and bring to a boil over medium heat. Cook until transparent. Cool and add powdered colors or food coloring. Talk may be added to make a smoother paste. ------------------------ 207 -- INVISIBLE INK Put 1 tablespoon hot water in glass. Slowly add 1 tablespoon salt and stir well. Dip cotton swab into ink. Write your name on white paper, let dry. Make name visible by rubbing with a side of a pencil. The water evaporates leaving salt on the paper. The crystals are rough and the pencil darkens them. ------------------------ 208 -- PAPER MACHE Liquid starch (full strength) or 1 1/2 cups flour and 2 cups water cooked until transparent or wallpaper paste mixed with water until the consistency of whipped cream. Tear 1 inch strips of newspaper or paper towels. Dip into one of the mixtures above. Remove the excess. Place moistened strips in thin layers over a wire or balloon form. Let each layer dry before adding a new one. Finished piece may be painted. ------------------------ 209 -- AMANDA'S PIZZA MUFFINS 6 English muffins (split) 12 oz. jar pizza sauce 12 oz. mozzarella cheese, shredded 1 pkg. sliced pepperoni Optional chopped onions, green pepper, mushrooms, etc. Place muffins on cookie sheet. Spread 1 1/2 tablespoons sauce per muffin. Top with 3 slices pepperoni. Sprinkle with cheese. Bake in preheated oven at 350 degrees for 10-15 minutes until cheese melts. ------------------------ 210 -- RACHEL'S SOFT PRETZELS 1 pkg. yeast 1 tsp. salt 1 tsp. sugar 1 1/2 c. water 4 1/2 c. flour Dissolve yeast into warm water. Add salt and sugar. Stir in flour. Put onto floured surface and knead 5 minutes. Divide into 12 equal pieces. Roll each piece into a 15 inch rope and shape into a shape. Moisten with water and sprinkle with salt. Bake on a greased baking sheet for 12-15 minutes at 425 degrees. ------------------------ 211 -- PLAY DOUGH 2 c. flour 2 c. water 1 c. salt 2 tbsp. oil 4 tsp. food coloring Combine ingredients in a saucepan. Cook over low heat for 5-10 minutes when thickened. Remove from heat. Knead on pastry board. Store in airtight container. ------------------------ 212 -- PUPPY CHOW 1/2 c. chocolate chips (milk chocolate) 1 c. semi-sweet chocolate chips (divided in half) 1/2 c. margarine 3/4 c. peanut butter 12 oz. box Crispix cereal 1 c. Cheerios 1/2 c. peanuts 1 c. powdered sugar Combine and melt milk chocolate chips, 1/2 cup semi-sweet chocolate chips, margarine and peanut butter. Pour over Crispix, Cheerios, peanuts and 1/2 cup semi-sweet chocolate chips. Let mixture cool and harden. When cool toss mixture in a bag to coat with 1 cup powdered sugar. ------------------------ 213 -- SHAKE 1/2 banana 4 ice cubes 1 c. milk 2 pkg. Sweet & Low 1 tsp. vanilla Put in blender and blend. Drink! ------------------------ 214 -- PEANUT BUTTER BALLS 1 (20 oz.) jar smooth peanut butter 2 lb. powdered sugar 1 1/2 c. Rice Krispies 1 lb. soft margarine 12 oz. chocolate chips 1/4 slab paraffin Work together the peanut butter, powdered sugar, Rice Krispies and margarine. Make into balls. Refrigerate, when firm dip in melted chips and paraffin. ------------------------ 215 -- RAGGEDY ANN SALAD Peach halves Celery Hard cooked eggs Raisins Cherries Yellow cheese Leaf lettuce Body: 1 peach half. Arms and legs: Small celery sticks. Head: half a hard cooked egg. Eyes, nose, shoes and button: raisins. Mouth: piece of cherry. Hair: grated yellow cheese. Skirt: ruffles leaf lettuce. ------------------------ 216 -- OYSTER CRACKERS 2 (12 oz.) bags oyster crackers 2 tsp. lemon pepper 1 pkg. original ranch dressing 2 tbsp. dill weed 1 c. Mazola oil Place all ingredients in large container, stir well. Seal in airtight container. Best after 24 hours. ------------------------ 217 -- DRIPLESS POPSICLES 1 sm. pkg. Jello (any flavor) 1 pkg. Kool-Aid (any flavor) 1 c. sugar 2 c. hot water Mix all ingredients. Stir until dissolved. Add 2 cups cold water. Stir. Makes 18 tupperware popsicles. ------------------------ 218 -- SHIRLEY TEMPLE COCKTAIL 7-Up Maraschino cherries Cherry juice Pour glass about 2/3 full of 7-Up. Add about 3 maraschino cherries, also add about 1/8 teaspoon of cherry juice. Mix together and add ice. ------------------------ 219 -- PUPPY CHOW 1 c. chocolate chips 1 stick margarine 1/2 c. peanut butter Crispix cereal 2 c. powdered sugar Melt together all 3 ingredients. Pour chocolate mixture over 8 cups of Crispix cereal. Stir to coat. Put 2 cups powdered sugar in a brown bag. Pour chocolate covered Crispix in the bag and shake! Store in an airtight container. ------------------------ 220 -- BISCUIT PIZZAS Shortening All-purpose flour 1 pkg. (10 count) biscuits 1 (8 oz.) can pizza sauce 1 (4 oz.) pkg. shredded mozzarella cheese Use 1 or more of the following toppings: Sliced pepperoni Sliced hot dogs Chopped green pepper Pickle relish Sliced olives Or your favorite topping! 1. With adult help, preheat oven to 425 degrees. Grease 1 or 2 baking sheets. 2. Sprinkle cutting board with flour, separate biscuits. Put biscuits, one at a time on floured board and using a rolling pin, roll out to about a 4 inch circle. Put on greased baking sheet. 3. Spoon about 1 1/2 tablespoons of pizza sauce on the center of each biscuit. Spread evenly over the biscuits. Top with cheese. 4. Let each person put their favorite topping on the biscuits. 5. Let an adult place the baking sheets in the oven. Bake at 425 degrees for 10-15 minutes or until crust is golden brown. Let an adult take the baking sheets out of the oven. Let cool slightly. Makes 10 fun pizzas! ------------------------ 221 -- POTATO CHIP CHICKEN Crush enough potato chips to make 1 c. of crumbs 1/4 c. butter 1/2 tsp. salt 1/4 tsp. pepper 8 chicken drumsticks Please have an adult help with this recipe! 1. Put potato chips into plastic bag. Close the bag tightly. Use a rolling pin to crush the potato chips. Pour the crumbs into a pie plate. 2. Put butter or margarine into a frying pan; let adult turn burner on low heat. When margarine melts, remove pan from burner and turn burner off. Stir in the salt and pepper and stir together well. 3. Rinse the 8 drumsticks under cold water. Use paper towels to pat dry. Place drumsticks onto wax paper. 4. Brush the chicken with melted butter, then roll each drumstick into potato chip crumbs. 5. Put the drumsticks into a baking pan. If there is any butter leftover pour on top of the drumsticks. Put baking pan into the oven. 6. Let adult turn on oven to 375 degrees. Bake about 45 minutes or until chicken is done when it is easy to poke with a fork. 7. Let adult remove chicken from the oven. ------------------------ 222 -- HAMBURGER COOKIES Vanilla wafers Keebler caramel or mint cookies Icing: green, orange, red (lettuce cheese, catsup) Sesame seeds Attach sesame seeds with sugar water or egg white - dry. Layer: Vanilla wafers, red icing, chocolate cookie, orange icing, vanilla wafer, green icing. ------------------------ 223 -- VERY EASY FRENCH TOAST 4 slices bread 1 c. milk 1-2 tbsp. maple syrup 1/2 tsp. ground cinnamon Pinch salt 2 tbsp. vegetable oil Margarine or butter Maple syrup In an 8 inch wide bowl combine milk, syrup (1-2 tablespoons), cinnamon and salt. Stir with a fork. Brush a nonstick skillet or griddle, with the oil and heat on medium setting. Dip bread one slice at a time into the milk mixture (quickly on each side). Brown the bread slices until slightly crusty. Turn and brown other side. Serve with margarine and syrup. ------------------------ 224 -- CARAMEL DIP FOR FRUITS 50 Brach's or Kraft caramels 1/2 stick butter, melted Small can evaporated milk Remove wrappers from caramels and melt in microwave. Add butter and evaporated milk and mix together. Heat in microwave until hot. Dip apples sliced bananas or any other fruit. Leftover caramel dip can be stored in the refrigerator and reheated later. ------------------------ 225 -- GRAMS SPAGHETTI 10 oz. macaroni elbows 8 oz. longhorn style Colby cheese 24 oz. can tomato juice Cook macaroni and drain. Add tomato juice and cheese. Heat on medium until cheese melts. ------------------------ 226 -- NO BAKE CHOCOLATE OATMEAL COOKIES 2 c. granulated sugar 1/2 c. milk 2 tbsp. cocoa 1/2 c. margarine 1/4 tsp. salt 1/2 c. peanut butter, smooth or chunky 3 c. quick cooking rolled oats 1 tsp. vanilla In a large saucepan, mix sugar, milk, cocoa, margarine and salt. Bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Add peanut butter and stir until dissolved. Add oats, stirring in 1 cup at a time. Add vanilla and mix well. Wait 2-3 minutes, then drop batter by teaspoonfuls on wax paper or aluminum foil. Cool. Makes 5 dozen cookies. ------------------------ 227 -- APPLE SURPRISE 1 apple Raisins Peanut butter Cut apple in half. Carefully, cut out the core of the apple. Spread peanut butter where the core used to be and over surface of apple. Sprinkle raisins over the peanut butter. This is a great snack for the little ones I babysit. ------------------------ 228 -- PLAY DOUGH 1 c. white flour 1/4 c. salt 2 tbsp. cream of tartar 1 c. water 2 tsp. food coloring 1 tbsp. oil Mix flour, salt and cream of tartar in medium saucepan. Combine water, food coloring and oil; add to the flour mixture. Cook over medium heat and stir. When it forms a ball in the center of the pot, pour out and knead on a floured surface. Store in airtight containers or plastic bag. ------------------------ 229 -- COOKED DOUGH AND CLAY 2 c. flour 2 c. water (add food coloring to water) 1 c. salt 2 tsp. cream of tartar 2 tbsp. oil Stir all ingredients together in a pot or skillet. Next cook over low heat about 5 minutes until it pulls away from sides and forms a "lump". Cool and its ready for play! ------------------------ 230 -- SASSY SANTA DESSERT 8 oz. cream cheese 1/2 stick margarine 1 c. powdered sugar 12 oz. Cool Whip 2 pkg. French vanilla instant pudding 1 lg. bag Oreo cookies, crushed 3 c. milk Mix pudding with the milk and then combine all other ingredients except for cookies. Layer half of the crushed cookies into bottom of baking pan or casserole dish. Cover with pudding mixture. Chill. Can be made a day ahead of time. Put in clay pot and top with gummy worms in and on top. ------------------------ 231 -- BASIC BUBBLES 1 clean pail 1 c. Joy or Dawn dishwashing detergent 3-4 tbsp. glycerine (optional, from your pharmacy) 10 c. clean, cold water (up to 50% more on dry days) Measure 10 cups of water into the pail. Add soda. Add glycerine. Stir, but not too much. You don't want froth on the top because it tends to break the bubbles. Skim off with your hand if frothy. ------------------------ 232 -- IRIDESCENT SOAP BUBBLES 1 c. water 2 tbsp. liquid detergent 1 tbsp. glycerine 1/2 tsp. sugar Mix all ingredients. ------------------------ 233 -- PLAY DOUGH 2 c. white flour 2 c. water 1/8 c. vegetable oil 1 c. salt 4 tsp. cream of tartar Mix all together in a large pot on medium heat, stirring until water evaporates, approximately 10 minutes. Stir until impossible to stir. Let cool. After cooled, separate and add food coloring, mix into dough with fingers. ------------------------ 234 -- PLAY DOUGH 2 1/2 c. flour 1/2 c. salt 1 tbsp. alum 2 c. boiling water 2 tbsp. cooking oil Food coloring Mix together flour, salt and alum. Put flour mixture into bowls. Add hot water, oil and coloring. Stir at once, blending well. Mixture will be hot. Knead mixture like bread dough. If mixture seems sticky, add a little more flour. Store in an airtight container. It will keep for a long time as long as it is sealed after using. ------------------------ 235 -- COOKED PLAY DOUGH 1 c. flour 1/2 c. salt 1 c. water 1 tbsp. vegetable oil 2 tsp. cream of tartar Heat until ingredients form ball, add food coloring. ------------------------ 236 -- NONHARDENING NO-COOK PLAY DOUGH 2 c. self-rising flour 2 tbsp. alum 2 tbsp. salt 2 tbsp. cooking oil 1 c. + 2 tbsp. boiling water Mix and knead. ------------------------ 237 -- PLAY DOUGH 1 c. flour 1 c. water 1 tbsp. oil 1 tbsp. alum 1/2 c. salt 2 tbsp. vanilla Food coloring Mix all dry ingredients. Add oil and water. Cook over medium heat, stirring constantly until it reaches the consistency of mashed potatoes. Remove from heat and add vanilla and color. Divide into balls and work in color by kneading. Keep in closed container when not using. ------------------------ 238 -- PLAY DOUGH 1 c. flour 1 c. water 1/2 c. salt 1 tbsp. cream of tartar 1 tbsp. vegetable oil Food coloring or powdered tempera Mix the flour, water, salt, cream of tartar and vegetable oil together in a saucepan. Add a few drops of food coloring for pastel-colored play dough or a sprinkling of powdered tempera for brightly-colored play dough. Cook on high, stirring constantly, until the mixture reaches play dough consistency. Let cool. Keeps for several weeks if stored in a plastic bag or covered container. ------------------------ 239 -- CLOUD DOUGH 6 c. flour Powdered tempera 1 1/2 c. vegetable oil 1 c. water Mix the flour with the desired color and amount of powdered tempera. Add the vegetable oil and water and knead well. If necessary, add more water in small amounts until the dough is soft and elastic. Store dough in a refrigerator in a covered container. ------------------------ 240 -- BOOKBINDER'S PASTE 1 tsp. flour 2 tsp. cornstarch 1/4 tsp. alum (powdered) 1/3 c. water Mix dry ingredients. Add water slowly, stirring out lumps. Cook in a double boiler over low heat, stirring constantly. Remove from heat when paste begins to thicken; it will harden more as it cools. Keep covered. Thin with water when necessary. ------------------------ 241 -- SUGAR FLOUR PASTE 1 c. flour 1 c. sugar 1 qt. water (2 c. hot, 2 c. cold) 1 tbsp. powdered alum 3 drops of oil of cloves Mix flour and sugar together. Slowly stir in 1 cup of water. Bring remainder to boil and add the mixture to it, stirring constantly. Continue to cook and stir (1/2 hour in a double boiler) until fairly clear. Remove from heat and add oil of cloves. Makes 1 quart of paste. Paste keeps a long time. Keep moist by adding small piece of wet sponge to the top of a small jar of paste. ------------------------ 242 -- SOAP PAINT 1 1/2 c. soap flakes 1 c. hot or warm water Whip with an eggbeater until stiff. ------------------------ 243 -- FINGER PAINT 2/3 c. elastic dry starch 1 c. cold water 3 c. boiling water 1 c. Ivory soap flakes Oil of cloves, a few drops (preservative) Calcimine pigment or vegetable coloring Dissolve elastic starch in cold water. Smooth lumps and add boiling water Stir constantly. Thicken but do not boil more than one minute. Add rest of ingredients (hot or cold). Use on glazed paper, newsprint, or wrapping paper. ------------------------ 244 -- SALT PAINT 1/3 c. salt 1/4 tsp. food coloring Spread in pan to dry before putting into shakers. ------------------------ 245 -- CORNSTARCH PAINT 1 c. water 2 tbsp. cornstarch Food coloring Mix the water, cornstarch and several drops of food coloring together in a saucepan. Heat and stir the mixture until it thickens, about five minutes. Let it cool. Store in a covered container. Use the paint for fingerpainting or as an almost dripless easel paint. If the mixture becomes too thick, add water until it reaches desired consistency. ------------------------ 246 -- SAND PAINT 1/2 c. sand, washed, dried and sifted 1 tbsp. powder paint Shake onto surface brushed with watered glue. Empty plastic vitamin or soap bubble bottles make excellent containers. ------------------------ 247 -- P.'S CLAY 1/2 c. flour 1/2 c. cornstarch 1 c. salt, dissolved in 3 3/4 c. boiling water Blend flour and cornstarch with enough water to make paste. Boil water and salt. Add to cornstarch mix and cook until clear. Cool overnight, then add 6 to 8 cups of flour and knead until you have the right consistency. Keep a metal salt shaker full of flour handy for the children to keep their clay from sticking. ------------------------ 248 -- CRUNCHY DOUGH 1 shredded wheat biscuit 2 tbsp. glue Food coloring (optional) Crumble the biscuit into a bowl. Add the glue and food coloring. Mix the ingredients together until the cereal is completely coated. Makes enough dough for one child. Objects made with the crunchy dough will air dry in about 12 hours. ------------------------ 249 -- WATER WINDOW Empty 1/2 gal. juice or milk carton Scissors Plastic wrap Packing tape 1. Cut open top and bottom of carton. Rinse thoroughly. 2. Stretch and tightly secure plastic wrap over one end of carton with packing tape. The water window is now ready for use. 3. Plastic plastic side of viewer on the water and look through the open end. The plastic wrap will slightly magnify anything that is under water. ------------------------ 250 -- c 1. Cut strip of fruit leather for scarf. Gently push a pretzel stick through 2 marshmallows. Wrap scarf around end of pretzel. Add another marshmallow for head. 2. Use another pretzel to attach gumdrop hat. Make face with cloves and rolled fruit leather. Make arms with pretzels and mini-marshmallows. ------------------------ 251 -- NEW WAY TO COLOR EASTER EGGS To obtain different colors for your Easter eggs, use the following materials: For pinkish red - use fresh beets For orange - use yellow onion skins For yellow - use ground turmeric For pale green - use spinach leaves For blue - use canned blueberries For beige to brown - use strong brewed coffee For brown-orange - use chili powder Place eggs in a saucepan, then cover with water. Add a tablespoon of white vinegar for each cup of water used and one of the items from the chart below. Simmer eggs for 20 minutes. ------------------------ 252 -- BAKED FRENCH TOAST WITH NUT TOPPING 1 loaf whole grain-nut bread 8 lg. eggs 2 c. milk 2 tsp. vanilla 2 c. applesauce 1/4 tsp. nutmeg 1/4 tsp. mace 1/2-1 tsp. cinnamon Heavily butter a 9 x 13 inch pan. Cube bread and place in pan. Mix other ingredients and pour over. Refrigerate overnight. 1 c. butter 2 c. brown sugar 2 tbsp. corn syrup 1-2 c. nuts Mix and pour over French toast before or halfway through baking time of one hour at 350 degrees. Taylorville, IL ------------------------ 253 -- BANANA BREAD 3 bananas, mashed 1/2 c. butter 2 eggs 3/4 c. sugar 2 c. flour 1 tsp. baking soda 1 tsp. salt 1/2 c. chopped nuts (optional) Combine bananas, butter, sugar and eggs. Thoroughly blend in flour, soda and salt. Stir in nuts. Grease and flour loaf pans. Bake for 45 minutes at 350 degrees. Rochester, IL ------------------------ 254 -- CHERRY COFFEE CAKE 1 c. butter 1 1/2 c. sugar 4 eggs 1 tsp. vanilla or almond 3 c. flour 1 1/2 tsp. baking powder 1 (21 oz.) can cherry pie filling (apple, blackberry and raspberry are good) Cream butter and sugar together; add one egg at a time, beating well after each. Blend in flavoring. Sift together flour and baking powder and blend well with egg mixture. Spread 2/3 of dough in greased jelly roll pan. Cover with the pie filling. Spoon the rest of the batter on top and bake at 325 degrees for 30-40 minutes. Cover with glaze soon after removing from oven. Mechanicsburg, IL ------------------------ 255 -- CHRISTMAS BREAD 1 c. sugar 5 eggs, separated 1 lb. dates, seeded 1/2 lb. Brazil nuts 5 oz. candied cherries 1 1/2 tsp. baking powder 1 1/2 c. flour 1 c. brandy or white wine 1 lb. English walnuts 1 lb. pecans 1 tsp. vanilla Separate eggs. Beat whites and set aside. In separate bowl, place fruits and nuts and cover with brandy (let set 1/2 hour or longer). Mix sugar and egg yolks in another bowl, adding flour and baking powder. Drain brandy from fruit-nut mixture and add to flour mixture along with vanilla. Add fruits and nuts (whole) and fold in beaten egg whites. May use miniature loaf pans or 1 pound vegetable cans for baking. Grease and flour pans and fill 3/4 full. Bake at 350 degrees about 1 hour. Taylorville, IL ------------------------ 256 -- CRANBERRY BREAD 1 c. sugar 2 c. flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 egg 2 tbsp. oil 2 tbsp. hot water 1/2 c. orange juice 1/2 c. chopped pecans 1 c. cranberries, cut or grated Grease and flour loaf pans. Bake for 60 minutes at 325 degrees. Rochester, IL ------------------------ 257 -- IRISH SODA BREAD 1. Mix together 1 box (2 cups) dark raisins and 1/2 cup whiskey. Bring to boil in pan. Remove from heat and set aside. 2. Cream together 1 cup butter and 1 1/2 cups sugar and add 4 eggs and beat well. 3. Combine together 5 1/2 cups flour, 2 1/2 teaspoons baking powder and 1 1/2 teaspoons salt. 4. Combine together 1 1/2 cups buttermilk or sour milk and 1/4 teaspoon baking soda. Add steps 2, 3, and 4 together mixing and beating well. Alternating dry and wet ingredients, then add raisin mixture, beating well. Bake in 2 ungreased and unfloured loaf pans at 325 degrees for 1 1/2 hours. Try to remove immediately from pans. Knock on top of loaf - if hollow sounding it is done. This is even better tasting on the second day. New Canaan, CT ------------------------ 258 -- LEMON BREAD 1/2 c. butter 1 c. sugar 2 eggs 2 1/4 c. flour 2 tsp. baking powder 1 c. milk 1 lemon rind, grated 1/2 c. chopped pecans (optional) Combine butter, sugar and eggs in large mixing bowl. Thoroughly blend in flour and baking powder and milk. Stir in lemon rind and nuts. Grease and flour loaf pan. Bake for 40 minutes at 325 degrees. Mix juice of lemon and 1/3 cup sugar and pour over bread while warm. Rochester, IL ------------------------ 259 -- PUMPKIN BREAD 4 c. sugar 1 (29 oz.) can pumpkin 3 eggs 1 c. oil 5 c. flour 1 tbsp. baking soda 2 tsp. cinnamon 1 1/2 tsp. ground cloves 1 tsp. salt 2 c. coarsely chopped dates 2 c. coarsely chopped walnuts Combine sugar, pumpkin, and eggs in large bowl and beat by hand or with mixer until well blended. Add oil and beat to combine. Thoroughly blend in flour, soda, cinnamon, cloves and salt. Stir in dates and nuts. Fill prepared pans 3/4 full for rising during baking. Bake for one hour or until toothpick inserted near center of loaf comes out clean and bread has pulled away slightly from sides of pan. Serve with whipped cream cheese. Grease and flour four 8 x 4 inch loaf pans. Bake for 60 minutes at 350 degrees. Bread may be frozen indefinitely. Rochester, IL ------------------------ 260 -- ITALIAN SAUSAGE BREAD 1 loaf frozen bread dough 1 lb. Italian sausage 1 egg 1/4 c. Parmesan cheese 1/4 c. green pepper, chopped 1/4 c. Cheddar cheese, shredded 1/4 c. onion, chopped Butter, as needed Butter frozen loaf of bread. Thaw loaf of bread dough, but don't let it rise (1 1/2-2 hours) and set aside. Crumble and brown sausages in skillet, drain well. Add remaining ingredients to browned sausage and mix well. Roll out bread dough the length of a cookie sheet and about 6 inches wide. Spread sausage mixture out evenly the length of the dough. Roll up dough and sausage in pinwheel fashion, tucking under ends. Place on greased cookie sheet. Generously butter the top and sides of loaf. Bake at 350 degrees for 30 minutes or until golden brown. Slice thinly when cooled. Taylorville, IL ------------------------ 261 -- HOT 'N' SPICY BERRY CIDER Try this flavor variation: Use equal parts orange juice and apple cider. If you like, stud the apple slices with whole cloves. 8 c. apple cider or apple juice 1 (10 or 12 oz.) pkg. frozen unsweetened red raspberries or strawberries 4 inches stick cinnamon 1 1/2 tsp. whole cloves 1 med. apple, cut into 8 wedges (opt.) In a large saucepan, combine apple cider or juice, berries, stick cinnamon, and cloves. Bring to boiling, reduce heat. Cover and simmer cider mixture for 10 minutes. Cool slightly. Strain the cider mixture through the large strainer lined with cheesecloth. To serve: pour the cider into 8 Multi-Mugs cups; garnish each with an apple wedge, if desired. Makes 8 (8 ounce) servings. ------------------------ 262 -- HOT COCOA MIX 1 lb. (9.6 oz.) Carnation dry milk 1/2 of an 11 oz. size of coffee-mate 2 c. Hershey's cocoa 3 1/2 to 4 1/2 c. sugar Mix in large bowl with hands. Use approximately 1 1/2 tsp. per cup, add to boiling water. ------------------------ 263 -- AUTUMN FROST PUNCH 1 c. water 1 pt. orange sherbet 2 cartons (8 oz. each) pineapple yogurt 1/3 c. frozen concentrated orange juice, softened Soften sherbet and place in blender. Add yogurt, orange concentrate and water. Blend until smooth. Pour into serving cups. Yield: about 5 1-3 cups. (If you do not have blender, make in a large bowl using hand mixer.) If you wish, reserve part of sherbet to float on top of punch. ------------------------ 264 -- HOT MULLED CRANBERRY ORANGE CUP 2 c. cranberry juice cocktail 1/3 c. sugar 8 whole cloves 1 (2 inch) cinnamon sticks Peel from orange, cut into strips 3 c. orange juice Cinnamon sticks (opt.) In 2-quart saucepan stir together cranberry juice, sugar, cloves, 1 cinnamon stick and orange peel. Bring to boil. Reduce heat and simmer 10 minutes; strain. Stir in orange juice. Heat through but do not boil. Serve hot. Garnish with cinnamon sticks if desired. Makes 5 cups. ------------------------ 265 -- ROASTED & SALTED NUTS Spread shelled nuts, blanched or unblanched, in a shallow pan. Add from 1 teaspoon to 1 tablespoon of oil, butter or margarine per cup of nuts. Heat in a slow oven, 300 degrees for 25 to 30 minutes. Stir frequently. Spread on absorbent paper to cool. For salted nuts, sprinkle with salt while hot. OR, proceed as above, but heat in a heavy skillet over low heat, stirring until hot. Avoid overheating pecans, in particular, since the kernels darken after being removed from the fat. --FLAVORED NUTS:-- Follow recipe for roasted and salted nuts, but in place of salt, add your choice of other seasoning. Mix well and return to oven for 2 to 3 minutes. Stir often. Cool. GARLIC FLAVORED NUTS: For each cup of nuts, combine 1/2 teaspoon each of garlic salt and garlic powder. Other seasonings such as curry powder, chili powder also may be combined with seasoned salts and used to flavor nuts. ------------------------ 266 -- MOCK CHAMPAGNE 1 c. sugar 1 c. water 1 c. unsweetened grapefruit juice 1/2 c. orange juice 1/3 c. grenadine syrup Then chill. This is your punch base. Just before serving, add 2 (7 ounce) bottles of cold ginger ale. Serve in champagne glasses and when you taste it you'll wonder if someone spiked it. ------------------------ 267 -- PEANUT BUTTER SANDWICH 2 slices bread Jelly, any flavor to taste Peanut butter to taste Lay bread on counter. Smear peanut butter on 1 slice of bread to desired thickness. Lick knife. Put same knife in jelly jar. Get enough jelly on knife to spread other piece of bread. Slap 2 pieces of bread together (with gook on INSIDE of bread). Cut in 1/2 of 1/4 slices. Take a big bite --- ummmmm! This is especially nice when you use crunchy butter and to add a little zip -- a few raisins may be added. Serve with large glass or milk. ------------------------ 268 -- WITCHES BREW PUNCH 20 c. water 1 lg. can frozen limeade 1 lg. can frozen lemonade 1 pkg. lemon-lime kool-aid 1 c.sugar (or 1 pkg. presweetened lemon-lime kool-aid) 1/2 lg. can pineapple juice 1 lg. bottle ginger ale Ice, crushed Put all ingredients in large punch bowl. Drop dry ice into bowl for steaming affect. Can add cubes of lime sherbet. ------------------------ 269 -- WILLIAMSBURG FRUIT PUNCH 1 qt. strong tea 1 c. lemon juice 2 c. orange juice 1 c. sugar 3/4 qt. cranberry or grape juice 1 qt. water 1 pt. ginger ale Make tea from 4 tea bags or 6 teaspoons instant tea. Mix tea, fruit juices, sugar and chill. Just before serving, add ginger ale. Pour ice cubes in punch bowl. Serves 25 people. ------------------------ 270 -- THE CAT'S WHISKERS PUNCH 1 qt. pineapple sherbet 2 (2 liter) bottles ginger ale Half-fill punch bowl with ginger ale; add scoops of sherbet to fill the bowl. Make just before guests arrive. ------------------------ 271 -- SPICED TEA 1 c. instant tea 1 c. Tang 1 c. sugar 1 tsp. cinnamon 1 lg. pkg. presweetened lemonade mix 1/4 tsp. cloves, powdered Mix well and store in tightly covered container. Add 2 teaspoons to 1 teaspoons to 1 cup boiling water. ------------------------ 272 -- WASSAIL 6 c. apple juice or cider 1 lg. can of pineapple juice 1/4 c. honey 2 tbsp. lemon juice 1 cinnamon stick 1/4 tsp. lemon rind Mix all ingredients and cook on low heat until warm. ------------------------ 273 -- THE MAKING OF GOD'S CHILDREN 24 c. of God's love 12 c. of God's miracles 7 tbsp. of honest teaching 2 tsp. constructive Bible studying time 5 c. of positive Christian behavior Mix well and pour into any child at least once a day. Repeat for years (0-99) or until done. ------------------------ 274 -- ROSE MILK SILK BATH 2 c. powdered milk 1/2 c. colloidal oatmeal 10 drops of oil or rose geranium 2 drops of peppermint oil 1/2 c. rose water 1 perfect rose in full bloom Draw bath and slowly add powdered milk and colloidal oatmeal, swirl bath water as they dissolve. Under the running water add oils, swirling to combine. When bath is full, add rose water, drop petals from rose into water. Use rose scented soap. ------------------------ 275 -- MARJORAM SAUSAGE PLUNGE BATH 1 oz. dried marjoram leaves 10 drops of oil of Eucalyptus Cotton bath bag (sew a pretty wash cloth in half across bottom & side, tie top with ribbon) 10 drops of oil of beramot 10 drops of oil of lavender 3 drops of oil of cinnamon Eucalyptus scented soap Place dried marjoram and eucalyptus oil in bowl and mix thoroughly. Crush and fill bath bag 2/3 way full. Run extra hot bath and toss in bath bag. When bath is full and cooled enough to soak in, add other oils, swirl. ------------------------ 276 -- GONE WITH THE WIND BATH 10 drops of oil of jasmine 10 drops of oil of wisteria 1/2 c. of rose water Carnation soap Florida water Run water, adding oils and rose water. After bath splash body with Florida water. ------------------------ 277 -- VICTORIAN POSEY BATH 6 drops of oil of rosemary 6 drops of oil of verbena 12 drops of oil of violet 6 drops of oil of rose geranium Lavender scented soap Rose scented talcum powder with an oversized puff --Bath oil suppliers: -- Belle Star 1-800-442-7827 Aubrey Organic Bath Oils 1-800-237-4270 Green Mountain Herbs Ltd. 1-800-525-2696 Self Care Catalog 1-800-345-3371 ------------------------ 278 -- A HAPPY HOME 4 c. of love 2 c. of loyalty 3 c. of forgiveness 1 c. of friendship 5 spoons of hope 2 spoons of tenderness 4 qts. of faith 1 barrel of laughter Take love and loyalty, mix it thoroughly with faith. Blend it with tenderness, kindness and understanding and friendship and hope; sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings. ------------------------ 279 -- HOMEMADE PLAY DOUGH 1 c. flour 1/2 c. salt 2 tsp. cream of tartar 1 c. water 2 tbsp. oil 10 drops food coloring Stir over low heat until firm and lumpy. Remove from pan and let cool slightly. Knead until smooth. Keep in Tupperware or plastic wrap. ------------------------ 280 -- HOMEMADE "SILLY PUTTY" 2 parts Elmer's white glue 1 part Sta-flo liquid starch Mix ingredients well. It needs to dry a bit before it is workable. It may not work well on a humid day. Store in an airtight container. NOTE: If using Elmer's school glue instead of regular white it doesn't bounce or pick up pictures. Use on a smooth surface. ------------------------ 281 -- CREATIVE CLAY 1 c. cornstarch 1 1/4 c. cold water 2 c. baking soda (1 lb.) Stir starch and soda together. Mix in cold water and stir over heat until mixture has a consistency of mashed potatoes. Turn onto a plate and cover with a damp cloth until cool enough to handle. Then knead. Use immediately or store in an airtight container. This dough has a smooth consistency good for ornaments, modeling or pottery. Dries at room temperature in 3 days or oven at 200 degrees. ------------------------ 282 -- PANTRY PLANT FOOD 1 tbsp. baking powder 1 tbsp. epsom salts 1/2 tbsp. household ammonia Combine all ingredients and store in a sealed container. Do not use more often than every 4 to 6 weeks. For watering plants or the leafy ones will crowd you out and the flowering ones may bloom themselves to death. ------------------------ 283 -- GLASS CLEANER 1/4 c. Dawn 1 c. alcohol 1 c. ammonia Add all ingredients to a gallon container and add water to make a gallon of glass cleaner. Works great! ------------------------ 284 -- BOLONEY SANDWICH 2 pieces of bread Mayonnaise Boloney First, I go to the frigerator get boloney out get me some bread and mayonnaise, get me a knife and cut the boloney, put the mayonnaise on it, put it together and eat it up! 3 years old ------------------------ 285 -- RECIPE FOR RAISIN BREAD 1 piece of bread with raisins on it Cook for 3 hours at 300 degrees. Taste. ------------------------ 286 -- HOW TO BAKE A CAKE Preheat oven; get out bowl, spoons and ingredients. Grease pan, crack nuts. Remove 18 toy blocks and 1 toy fire truck from kitchen table. Measure 2 cups flour; remove Billy's hand from flour; wash flour off him. Measure 1 more cup of flour to replace flour on floor. Put flour, baking powder and salt in sifter. Get dust pan and brush up pieces of bowl which Billy knocked on the floor. Get another bowl. Answer the doorbell. Return to kitchen. Remove Billy's hands from bowl. Wash Billy. Get out egg. Answer telephone. Return. Take out greased pan. Remove 1 inch of salt from pan. Look for Billy. Get another pan and grease it. Answer telephone. Return to kitchen and find Billy; remove his hands from bowl; was shortening, etc., etc. off him. Take up greased pan and find 1 inch layer of nutshells in it. Head for Billy, who flees, knocking bowl off table. Wash kitchen floor. Wash off table. Wash down walls. Wash dishes. Turn off oven. Call the baker. Lie down!!! ------------------------ 287 -- QUICK PIZZA Call our local pizza parlor and order the pizza of your choice (the toppings you would like to have on your pizza). In the city, you can have your pizza delivered, in the country you will have to go and pick it up. When you get home, you set paper plates on the table, and serve the pizza right out of the box. Do not make the mistake of getting frozen pizza, they taste like you are eating cardboard! ------------------------ 288 -- CHOCOLATE CHIP COOKIES 1 roll of frozen chocolate chip cookies Cut up dough according to package directions and put on cookie sheet. Bake as directed. Other flavors of cookies are available at your nearest grocery store. ------------------------ 289 -- HUSBAND PLEASIN' STEW Lg. can beef stew Open the can of beef stew. Pour the stew in a medium size pan and set on the stove, turn on the burner and heat stew until it is hot. (This next part is very important.) Make a little mess in the kitchen so it looks like you have worked real hard making the stew. Take your recipe for Whop Biscuit and make them. He will think you went to extra trouble to make him a real good meal. Set the table with bowls and spoons. Put the biscuits on a plate and butter them. Light some candles and put them on the table, turn on some music and then you are ready to call your husband to eat. He will think you went to a lot of trouble to serve him "Husband Pleasin' Stew". ------------------------ 290 -- STEFIE SPECIAL 1 can beef-a-roni This is Stefie's favorite. Open the can with the can opener. Empty the beef-a-roni in a pan, put it on the stove, turn on the burner. Let this cook, stirring constantly, for about 3-5 minutes. When it is nice and hot, it is ready. You then put it in a bowl, set the table, and let it cool a few minutes, it is now ready to eat. You can serve this with crackers of your choice. This recipe is good for cooking for one person. If you are cooking for two people, you might need two cans of Beef-a-roni. ------------------------ 291 -- WHOP BISCUITS 1 can biscuits This recipe is not very difficult. You get these in the refrigerator section of your grocery. When you get these home, preheat your oven to 450 degrees. Very gently pull the outer paper off the roll of biscuits. It will tear in a diagonal strips. You then WHOP the roll of biscuits on the edge of the counter or stove - the roll will pop open. Place the biscuits on a cookie sheet. Place this in the hot oven and bake 8-10 minutes. Take your pot-holders and take the cookie sheet out of the oven. Set it on a hot pad. Wait for the biscuits to cool so you can pick them up and not burn yourself. Add butter. Very good. ------------------------ 292 -- COOKING WITH KIDS What better way to spend time with your children than cooking. You can get your children involved with meal preparation from two years on up. They may want to try more foods if you get them interested early. Have two year olds start off by letting them play with your pots, pans, mixing and measuring spoons. They will pretend they are cooking and you can play along too. Around the ages of three to four is a good time to let children help set the table. They can have fun stirring or mixing cold foods. Let them use their hands to mix doughs, toss salads, make cookies, etc. Be sure to have them wash up first. Young children should never use the stove or sharp knives. Make sure you keep handles of hot pots and pans pushed back away from little hands. Remember: (1) Be patient; (2) Plan ahead-get ingredients out before starting to cook; (3) Don't expect the finished product to look exactly like you would if you were cooking; (4) It may be messy; (5) Cleaning up can be as fun as the preparation. ------------------------ 293 -- CANDY CLAY (EDIBLE CLAY) 1 (18 oz.) jar of peanut butter 6 tbsp.of honey 1/2 c. of dried milk Mix the peanut butter and honey. Add the dried milk until you get a consistency similar to clay. *If you want chocolate clay, add some cocoa. Children can make animals if you're studying about the creation or Noah's ark. After children have made their animals, let them eat their creations. ------------------------ 294 -- PLAY DOUGH (NOT EDIBLE) 1 c. flour 1/2 c. salt 2 tsp. cream of tartar 1 c. water 1 tbsp. oil Food coloring Cook mixture over medium heat and stir constantly for about 3 minutes or until it forms a ball. Turn onto waxed paper and knead until smooth. Store in airtight container or ziplock bag. NOTE: Play dough works well for making many kinds of science displays. ------------------------ 295 -- JELLO JIGGLERS GELATIN SNACK 2 1/2 c. boiling water 4 pkg. (4 serving size) or 2 pkg. (8 serving size) Jello gelatin, any flavor Kitchen Tools: measuring cup, mixing bowl, mixing spoon, 13 x 9 inch pan, metal spatula, fun shaped cookie cutters Stir boiling water into gelatin. Dissolve completely. Pour the mixture slowly into 13 x 9 inch pan. Refrigerate at least 3 hours. Jigglers will be firm after 1 hour but may be difficult to remove from pan. Dip bottom of pan in warm water for 15 seconds to loosen gelatin. Choose a fun shaped cookie cutter. Press the cutter into the Jello and then lift the cutter straight up. Use your fingers to remove jigglers from the pan. Let Mom help with a metal spatula. ------------------------ 296 -- ASHLEYS FAVORITE POPCICLES --LEMON-CICLES-- 1 pkg. lemon instant pudding 2 1/2 c. water Mix as directed on package and freeze. --FUDGE CICLES (A)-- 1 pkg. instant chocolate pudding 2 1/2 c. milk Mix as directed on package and freeze. --FUDGE CICLES (B)-- 1 pkg. instant chocolate pudding 1/2 c. sugar 1/2 c. cream 2 c. milk Mix as directed on package. Freeze. All pops can be frozen in popcicle holders or cups. NOTE: Jello or any juice will make great popcicles too! Makes 12. ------------------------ 297 -- JELLO GELATIN DIXIE LOLLIPOPS 1 1/4 c. boiling water 2 pkg. (4 serving size) or 1 pkg. (8 serving size) Jello gelatin any flavor --TOOLS:-- Measuring cup 4 (5 oz.) dixie Kitchen cups 6 plastic straws, cut in half Mixing bowl Mixing spoon Stir boiling water into gelatin. Dissolve completely let stand to cool for 15 minutes. Pour into paper cups. Refrigerate at least 3 hours. Carefully peel off the paper cups. Have Mom use a knife to cut each gelatin cup horizontally into 3 round slices. Push a straw into each gelatin circle to create a jiggly lollipop. Servings: Makes 12 pops. ------------------------ 298 -- COOKIE DUNK PUDDING 2 c. cold milk 1 pkg. (4 serving size) Jello instant pudding any flavor 20 to 30 miniature cookies --TOOLS:-- Measuring cup 4 dessert dishes A leakproof 1 1/2 quart container Pour milk into a leak proof container. Add the pudding mix. Cover tightly shake the container holding the top, up and down very fast for at least 45 seconds. Spoon half of the pudding into 4 dessert dishes. Stand 4 to 6 cookies along the sides of the dish. Top with remaining pudding. Serve immediately or refrigerate until ready to serve. Decorate the toop with more cookies. Servings: makes 4 individual cups. ------------------------ 299 -- INSTANT BANANA PUDDING 1/2 sm. banana 3 tbsp. applesauce 1 tsp. plain yogurt Mash banana. Add applesauce. Stir in yogurt. Eat! instant goodness. Serves 1. NOTE: Use a very ripe banana. ------------------------ 300 -- INITIAL CRACKERS 1/2 c. flour 1/8 tsp. garlic salt 2 tbsp. sesame seeds 3 tbsp. cold butter 2 tbsp. ice water Mix flour, garlic salt and sesame seeds. Cut in butter until crumbly. Sprinkle ice water.r Mix to form a ball. Roll skinny snakes. Form your initials. Flatten a bit on ungreased cookie sheet. Bake 15 minutes at 350 degrees. NOTE: It's cheaper to buy sesame seeds in bulk at a health food store. ------------------------ 301 -- NUTTY NUMBERS 1/2 c. soft butter 1 c. flour 1/4 c. honey 1 c. wheat germ Mix ingredients shape into numbers. Cover with chopped nuts. Gently press. Bake at 350 degrees for 10 minutes. Eat! Nice'n Nutty. NOTE: To form numbers, roll "snakes" use a large number written on paper an covered with wax paper as a guide. ------------------------ 302 -- MONSTER TOAST Pour small amount of milk in small cups add a different color of food coloring in each one. Paint a monster on bread. Toast. Butter lightly,not to cover monster. Munch your monster. ------------------------ 303 -- SOFT PRETZELS 1 pkg. yeast 4 c. flour 1 1/2 c. warm water 1 tbsp. sugar 1 tsp. salt 1 egg, beaten Coarse salt Mix yeast, water, sugar and salt in a bowl. Stir in flour. Dump dough onto table and knead until smooth. Cut off lumps and make into ropes to shape. Place on cookie sheet. Brush with egg and sprinkle with coarse salt. Bake at 425 degrees for 12 to 15 minutes. ------------------------ 304 -- YUMMERS 6 tsp. cheese, grated 2 tbsp. butter 10 tsp. flour 10 tsp. rice Krispies Form into little balls. Bake at 375 degrees for 10 minutes. Yummy! NOTE: This recipe is named after the storybook Yummers by James Marshall. Try a different crunchy cereal in place of rice krispies. Choose one with very little sugar in it. ------------------------ 305 -- HEART TO HEART PEANUT BUTTER AND JELLY COOKIES 1/2 c. margarine 1/4 c. shortening 3/4 c. peanut butter 1 egg 1 c. sugar 1 tsp. vanilla 3 c. flour 2 tbsp. milk 1 sm. jar raspberry jam Beat margarine, shortening and peanut butter together. Add egg and beat well. Add sugar, vanilla and flour with milk. Chill 2 hours or more. Roll dough on lightly floured board to 1/4 inch thickness. Cut out heart shapes with cookie cutters. Place on a lightly greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes (until slightly browned). Remove to cooling rack. Spread Jam on each cookie (1 teaspoon) and cover with another cookie for the peanut butter and jelly sandwich effect. NOTE: You might like to try different jams. ------------------------ 306 -- PEANUT BUTTER BALLS 1/2 c. peanut butter 2 1/2 tbsp. nonfat dry milk 2 tbsp. raisins 2 tbsp. honey 1/4 c. coconut Sesame seeds Mix ingredients form into balls. Roll in sesame seeds. Eat. NOTE: sesame seeds are cheaper in bulk at a health food store you can get unsweetened coconut there too. ------------------------ 307 -- ANTS ON A LOG Celery stalks Peanut butter Raisins Fill celery stalks with peanut butter and put raisins in a line on top of peanut butter. They look like ants or a log. Kids love them. ------------------------ 308 -- EGG BOATS Peel hard boiled eggs. Cut in half. Remove yolk. Mix with mayonnaise, salt and pepper. Cut 2 paper triangles. Tape them to toothpicks. Put yolk mixture and sails into egg halves. Sail it into your mouth. Makes 2 boats. ------------------------ 309 -- TUNA TREATS 1 egg 1/2 can tuna 1/2 slice bread, crumbled 4 tbsp. peas (fresh or frozen) 1/4 c. grated cheese Butter Mix egg, tuna, bread, peas. Press into 6 buttered muffin tins. Sprinkle grated cheese on top. Dot with butter. Bake at 350 degrees for 15 minutes. Eat! Tops! Double the recipe for 6 lunch size tuna treats. ------------------------ 310 -- VEGGIE BITES 1/3 c. margarine, melted 1 egg 2 tsp. water 1/2 c. flour 2 c. fresh vegetables (broccoli flowerets or cauliflowerts, 1/4 inch carrot slices, 1/2 inch zucchini slices, 1/2 inch strips green or red pepper) Heat oven to 450 degrees. Brush bottom of 13 x 9 x 2 inch pan with 1 tablespoon of melted margarine. Beat egg and water with a fork in a shallow dish. Put flour in another shallow dish. Dip 1/4 of the vegetables into the egg mixture. Remove 1 piece at a time with a slotted spoon or fork. roll in flour to coat. Place in pan. Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece. Bake uncovered turning once, until crisp tender and golden brown 10 to 12 minutes. Sprinkle with some Parmesan cheese if desired. Makes 2 cups. ------------------------ 311 -- QUICK KABOBS Bananas, cut Apple, cut Melon, cut Cheese, cut Put on skewer. Dip in orange juice. Then roll in coconut. Eat. Make "favorite kabobs" with your favorite fruit and cheese. Serves 8 to 10. ------------------------ 312 -- SUNSHINE SALAD 1/2 carton plain yogurt 1 tsp. honey Pineapples slices Mix and put: 1 slice pineapple in each dish 1 tbsp. yogurt mixture in the middle Eat the sunshine. You can use any flavor yogurt you like in center of pineapple. Serves 8. ------------------------ 313 -- RAISIN ENERGY SNACK 2 tsp. raisins Put in a bowl. Add: 1 tsp. peanuts 1 tsp. sunflower seeds 1 tsp. coconut 1 tsp. carob chips Mix. Eat now or on a bike. Serve 1. ------------------------ 314 -- YOGURT AND GRANOLA 1 c. plain, lemon or vanilla yogurt 1/4 c. granola (any flavor) 1/4 c. strawberries Mix all ingredients in cereal bowl and enjoy! ------------------------ 315 -- PLAY - DOH 3 c. water 1 tbsp. cooking oil 4 c. flour 1 c. salt 1 tbsp. alum Bring water to a boil. Add cooking oil. Turn off heat, then stir in flour, salt and alum. Knead to desired consistency. ------------------------ 316 -- KOOL KLAY 2 1/2 c. flour 1 tbsp. alum 3 tbsp. cooking oil 1/2 c. salt 2 pkgs. unsweetened Kool Aid 2 c. boiling water Mix all dry ingredients together. Add oil and water. Stir quickly, mixing well. When clay cools, knead it until it is soft and pliable. Kids like the feel, smell and color of Kool Klay, but it is NOT edible! ------------------------ 317 -- FACE PAINT --UTENSILS:-- Small plastic bowl Teaspoon --INGREDIENTS:-- 1 tsp. cornstarch 1/2 tsp. water 1/2 tsp. cold cream 2 drops food coloring of your choice In a small mixing bowl stir in all the above ingredients. Make sure they are all mixed well. Now you are ready for lots of fun, see how creative you can be. ------------------------ 318 -- SILLY PUTTY 2 c. glue (Elmers) 1 c. Sta Flo starch Mix well, keep in plastic container. When playing with, kids should use plastic smocks to keep off of clothes. ------------------------ 319 -- CINNAMON ORNAMENTS 1 c. cinnamon 1 tbsp. ground cloves 1 tbsp. nutmeg 1 c. applesauce 2 tbsp. white glue Mix and roll like cookie dough. Add extra applesauce if necessary. Cut with cookie cutters. Lay on wax paper to air dry for 2 to 3 days. Use straw to poke a hole while wet if want to string. Makes 25 to 30 ornaments. ------------------------ 320 -- HOMEMADE FACE PAINT 1 tsp. cornstarch 1/2 tsp. water 1/2 tsp. cold cream Food coloring (variety of colors) Sm. containers (one for each color paint) Sm. paintbrush Stir together the cornstarch and cold cream until well blended. Add water and stir. Add food coloring, one drop at a time until you get the desired color. Experiment with different colors. Pain on with a paint brush. Store in covered containers. ------------------------ 321 -- MODELING DOUGH 1 c. flour 1 tbsp. oil 1 tsp. cream of tartar 1 c. water 1/2 c. salt Food coloring Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Model different colors of clay into any shape you can image. Not edible. Can be used over and over again. Keeps 3 months unrefrigerated. ------------------------ 322 -- HALLOWEEN FACE PAINT Cornstarch Food coloring Shortening (Crisco) Mix together and paint face. ------------------------ 323 -- FINGER PAINT 3 tbsp. sugar 2 c. cold water 1/2 c. cornstarch Food coloring Mix sugar and cornstarch and add water. Cook over low heat, stirring constantly until well blended. Can be divided and add different colors. Store in a covered container. ------------------------ 324 -- SILLY PUTTY 1/2 c. liquid starch 1/4 c. white glue 1/4 tsp. salt Mix starch and salt. Add glue and beat well. Pour into colander and let sit for 10 minutes. Knead well. ------------------------ 325 -- SILLY PUTTY Elmers glue, regular Liquid starch Food colorings Pour a medium bottle of Elmers glue into a plastic tub. Add a few drops of the desired food coloring. Slowly add starch, mixing as you pour. As substance begins to get "stringy" stop adding starch. Mix until all the starch is absorbed. Begin adding starch as before until a putty like substance is formed. Putty will begin to pull away from the sides of the bowl. Work putty until it is no longer sticking to your hands. If putty begins sticking to your child's hands, pour a little starch onto their hands and then let them play with it. This can be stored in a lidded plastic container and used several times. The putty can stick to clothing, so have your child wear a smock. If it does become stuck on clothes, just soak in warm water to remove. ------------------------ 326 -- SILLY PUTTY 2 c. Elmers School glue 1 c. liquid starch Mix together until ball forms. Silly Putty will be wet and slimmy at first as children play with it, the wetness will mix into the glue. *Note: Silly Putty will stick to clothing, carpet etc. Encourage children to push sleeves up and play with it at a table. *It does launder out clothes. ------------------------ 327 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. cornstarch 2 c. water (cold) Food coloring Dish detergent Mix sugar and cornstarch together in a saucepan. Add cold water and stir completely. Cook over low heat, stirring constantly about 5 minutes. Cool, then divide into 4 cups or bowls. Add food coloring and a drop of detergent to each bowl. ------------------------ 328 -- CINNAMON ORNAMENTS 10 tbsp. applesauce 4 oz. cinnamon Mix together. Split dough in half, roll out. Use cinnamon to keep from sticking. Cut out shapes with cookie cutters. Bake at 200 degrees for 1 hour. ------------------------ 329 -- CINNAMON ORNAMENTS 1 lg. bottle ground cinnamon 3/4 c. applesauce No baking and simple for kids. Combine ground cinnamon with applesauce to form a stiff dough. Roll out dough to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Let air dry several days. Makes 12 ornaments. ------------------------ 330 -- PLAY - DO 1 c. flour 1 c. warm water 1/2 c. salt 2 tsp. cream of tartar 1 tbsp. vegetable oil Any color food coloring (uses 1/2 bottle per batch, little bottles) In medium bow, mix dry ingredients. In medium saucepan, stir water, oil and food coloring together. Slowly add dry mixture, stirring well. Cook over low heat, stirring constantly until mixture pulls away from pan and balls up (2 to 3 minutes). Take pan away from heat right away. Cool slightly, knead, and put in ziploc bag. Between uses store in ziploc in refrigerator. Keeps up to 3 to 6 months. Does not stain hands or clothes. ------------------------ 331 -- SILLY PUTTY Mix well: 2 parts white glue (Elmers) 1 part Sta-Flo liquid starch It needs to dry a little before it is "workable". It may not work well on a humid day. Store in airtight container. Note: If you use Elmers School Glue instead of regular white it doesn't bounce or pick up pictures, but it makes a gooey delight your kids will love. Use on a smooth surface. ------------------------ 332 -- PEANUT BUTTER PUTTY 1 c. peanut butter 1 1/4 c. dry milk 1 c. white Karo 1 1/4 c. powdered sugar Mix until creamy. Kids love to mold and shape; just like Play Doh, then they can eat the finished products. ------------------------ 333 -- SILLY PUTTY 1 small paper cup Liquid starch 2 oz. white liquid glue Food coloring (opt.) Fill small paper cup 1/2 way full of liquid starch. Add about 2 ounces of white liquid glue. Stir with finger for about 30 seconds. Pour off liquid starch. Use finger to keep working the clump of silly putty. Work until not really wet and messy. Then work in palms until it gets to a good dough texture. Store in a plastic bag. ------------------------ 334 -- RAINBOW FINGER PAINTS 1/2 c. cornstarch 3 c. cold water, divided Food coloring (red, yellow, green or blue) In a large bowl, place cornstarch and blend in 1 cup water. Add remaining water. Microwave on high 8-9 minutes or until thickened, stirring every 2 minutes. Pour 1/2 cup thickened mixture into each of six small bowls. Add desired food coloring. Cool. ------------------------ 335 -- SCENTED PLAY DO 1 c. flour 1/3 c. salt 1/3 - 1/2 c. water Don't let it get sticky. Add a few drops of flavored extract and a few drops of food coloring. Mix in order. Then have fun! ------------------------ 336 -- AIR FRESHENING ORNAMENTS 1 (8 oz.) bottle of cinnamon 1 can of applesauce Cookie cutters of choice 1 rolling pin 1 sm. straw Cookie rack Ribbon of your choice Mix the cinnamon and applesauce together in a large mixing bowl to form a dough. Next take rolling pin and flatten out the dough to about 1/4 inch thick. Then use the cookie cutters of your choice to make wonderful designs for your family and friends. Small straw and make a small hole at desired place to put ribbon through. Place your cut out designs on cookie rack to dry several days. When completely dry thread ribbon through. ------------------------ 337 -- BUBBLE - BLOWING FUN 1/4 c. Dawn dish detergent, liquid 2 1/2 c. water 1 tsp. glycerin Combine the 3 items. Use funnels, spools, berry baskets, bubble pipes and rings, colanders, etc. to make the bubbles. Go outside on a breezy day and have fun! ------------------------ 338 -- BUBBLE RECIPE 2 c. Joy dishwashing detergent 6 c. water 3/4 c. Karo light corn syrup Mix together, shake well. Pour into flat pan if using large bubble wand. Go out in Grandma's yard and blow fun bubbles. ------------------------ 339 -- FINGER PAINTS (NON-EDIBLE) 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Few drops food coloring Mix sugar and cornstarch; add water. Cook over low heat, stirring constantly, until well blended. Divide mixture into 4 or 5 portions and add a different color food coloring to each, plus a pinch of detergent. The latter facilitates cleaning up. ------------------------ 340 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Food coloring Mix the first two ingredients and then add the water. Cook over a low heat, stirring constantly until well blended. Divide the mixture into 4 or 5 portions and add a different food coloring to each, plus a pinch detergent. VARIATIONS: Just beat warm water into Lux or Ivory Flakes until consistency desired and add paint or food coloring. If you don't wish to go to the trouble to mix finger paints, add a drop of food coloring to aerosol shaving soap. ------------------------ 341 -- CINNAMON ORNAMENTS 3/4 c. ground cinnamon 1 tbsp. ground allspice 2 tbsp. ground cloves 1 tbsp. ground nutmeg Mix above 4 ingredients. Stir in one cup of applesauce. Roll out 1/4" thick and cut with cookie cutter. Poke hole with big needle. Let dry 4 to 5 days (on wire rack works well). 18 to 20 shapes. ------------------------ 342 -- KOOL AID MODELING DOUGH 1 c. all purpose flour 1/4 c. salt 2 tbsp. cream of tartar 1 env. Kool Aid unsweetened soft drink mix, any flavor 1 c. water 1 tbsp. vegetable oil Mix flour, salt, cream of tartar and soft drink mix in medium saucepan. Stir in water and oil. Stir over medium heat 3 to 5 minutes until mixture forms a ball in the center of the pan. Remove to floured surface and knead for 1 minute. Store in plastic bag or air tight container in refrigerator. ------------------------ 343 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Mix sugar and cornstarch. Add cold water and cook over low heat, stirring constantly until well blended. Add colorings. ------------------------ 344 -- BUBBLE - BLOWING FUN 1/4 c. Dawn dish detergent, liquid 2 1/2 c. water 1 tsp. glycerin Combine the 3 items. Use funnels, spools, berry baskets, bubble pipes and rings, colanders, etc. to make the bubbles. Go outside on a breezy day and have fun! ------------------------ 345 -- BUBBLE RECIPE 2 c. Joy dishwashing detergent 6 c. water 3/4 c. Karo light corn syrup Mix together, shake well. Pour into flat pan if using large bubble wand. Go out in Grandma's yard and blow fun bubbles. ------------------------ 346 -- CINNAMON ORNAMENTS Mix 3/4 cup applesauce and 1 (4.12 oz.) bottle ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Carefully put on rack to dry by air for several days, turning occasionally. Makes 12 sweet smelling ornaments. Decorate with tube paints and glitter. No baking and simple for kids! ------------------------ 347 -- FINGER PAINT 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Food coloring Mix the first 2 ingredients, add water. Cook over low heat, stirring constantly until well blended. Divide mixture into 4 to 5 portions and color each portion. A little addition of detergent makes cleanup easier. ------------------------ 348 -- SILLY PUTTY Sta-flo liquid starch Elmer's glue Put equal amounts of each in a bowl. Mix together with hands. Soon the glue will thicken. Add more starch, if needed. Glue will take the shape of silly putty. Remove from remaining starch, keep in airtight container when not in use. ------------------------ 349 -- NO COOK FUN DOUGH 3/4 c. flour 1/2 c. salt 2 tsp. powdered alum 1/3 c. water 1 tbsp. cooking oil 1/2 tsp. food coloring Stir together flour, salt and alum. Combine water, oil and food coloring. Add to flour mixture and mix well. Knead well to form smooth balls. Makes 1 cup. Lacee Minke's Grandmother ------------------------ 350 -- CINNAMON ORNAMENTS 1 c. cinnamon 3/4 c. applesauce Combine 1 cup cinnamon with 3/4 cup applesauce to form a stiff dough (adding additional applesauce if necessary). Roll out dough - 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon (optional). Carefully place on wire rack to dry. Let air dry for several days, turning over occasionally. Makes 12 sweet smelling ornaments. ------------------------ 351 -- BUBBLE SOLUTION 2 c. Joy dishwashing liquid 6 c. water 3/4 c. white karo syrup Mix all ingredients together and stir well. Let set for 4 hours. Store in refrigerator. Let solution come to room temperature before using. Don't stir solution. ------------------------ 352 -- FINGERPAINT 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Food coloring Cook over low heat until it thickens and becomes a fingerpaint. Add a pinch of dishwashing detergent for easier clean-up. ------------------------ 353 -- PLAY GOOP 1 1/2 c. cornstarch 2 c. baking soda (1 lb. box) 1 1/2 c. water Food coloring Mix no cooking. ------------------------ 354 -- CINNAMON ORNAMENTS 3/4 c. cinnamon 1 tbsp. allspice 2 tbsp. ground cloves 1 tbsp. nutmeg 1 to 2 c. applesauce Combine spices, add 1 cup applesauce. Mix well, add more applesauce - if needed - to make dough. Roll out to 1/4 inch thickness on ungreased cookie sheet. Cut out with cookie cutters, pull away excess and unroll as necessary. Make holes for hanging and let dry, uncovered 4 to 5 days. (You may want to use some cinnamon like flour to roll out the dough.) ------------------------ 355 -- ULTIMATE BUBBLE SOLUTION 3 c. Joy (the brand is important) 6 c. water 3/4 c. clear corn syrup 1 tbsp. glycerine (optional) Mix. Use with bubble sticks outside for loads of fun. I enjoy making the giant bubbles as much as the kids do. ------------------------ 356 -- HOMEMADE PAINT 1/4 c. vinegar 1/4 c. cornstarch Food coloring Mix and shake. Store in airtight container in refrigerator. ------------------------ 357 -- CREATIVE DOUGH 1 c. flour 2 tsp. cream of tartar 1/2 tsp. salt 1 c. water 1 tbsp. vegetable oil 1 tsp. vanilla, if desired Food coloring Cook all ingredients in 1 1/2 quart saucepan over medium heat, stirring vigorously until mixture forms a ball. Remove dough from saucepan and let stand on counter 5 minutes. Knead dough about 30 seconds or until smooth and blended. Cool completely. Store in airtight container in refrigerator. NOTE: Use as many drops of food coloring you need for desired color. (Your kids will have hours of fun and this is easier to clean up than playdoh.) ------------------------ 358 -- SALT DOUGH 2 c. table salt 2/3 c. water 1 c. cornstarch 1/2 c. water Water colors Clear shellac Mix salt and 2/3 cup water in saucepan. Stir about 4 minutes over low heat. Remove from heat. In another pan, mix cornstarch with 1/2 cup water. Immediately add to hot salt mixture. Stir to stiff dough consistency. Turn out on board and knead to form smooth pliable mass. Mold fruit shapes (or whatever). To make fruit ring, assemble fruit in circle on cardboard. Slip bent paper clips into each piece, circling into one unit. Let shapes dry for about a week until rock-like. Paint with water colors. Dry then apply 2 or more coats of shellac. ------------------------ 359 -- PLAY - DOUGH 1 c. flour 1/2 c. salt 2 tsp. cream of tartar 2 tbsp. salad oil 1 c. water Food coloring Mix all ingredients in saucepan. Heat (on medium) until it thickens and leaves sides of pan. Take out and roll into smooth ball. Store in tightly covered container. ------------------------ 360 -- FINGER PAINT 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Food coloring Liquid soap Mix all ingredients except food coloring in saucepan. Cook on low for 5 minutes. Cool. Add a few drops of food coloring and 1 or 2 drops of liquid soap. Paint on freezer paper (waxed side). ------------------------ 361 -- FACE PAINT 1 tsp. cornstarch 1/2 tsp. cold cream 1/2 tsp. water Food coloring Mix first 3 ingredients. Add food coloring for desired color. Paint face - easy to wash off. ------------------------ 362 -- SPICE ORNAMENTS 3/4 c. ground cinnamon 1 tbsp. allspice 2 tbsp. ground clove 1 tbsp. ground nutmeg 1 c. natural applesauce Mix all spices into applesauce, blend until mixture becomes like play-dough. Roll dough onto a non-stick surface about 1 inch thick. Cut shapes with your favorite cookie cutter(s) and let dry 3 to 5 days. ------------------------ 363 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Food coloring Mix the first 2 ingredients and then add the water. Cook over low heat, stirring constantly, until well blended. Divide the mixture into 4 or 5 portions and add a different food coloring to each, plus a pinch of detergent. The latter facilitates cleaning up. ------------------------ 364 -- FACE PAINT 1 tsp. cornstarch 1/2 tsp. water 1/2 tsp. cold cream A couple of drops food coloring Muffin tin In each cup of muffin tin, mix 1 teaspoon cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream and a couple drops of food coloring - a different color for each cup. Stir and you're ready to paint faces. ------------------------ 365 -- FINGER PAINT 3 tbsp. sugar 1/2 c. cornstarch 2 c. water Food coloring Dish detergent 4 plastic or paper cups Mix the sugar and cornstarch together in the saucepan. Then add the water and mix a little more. Cook over medium heat, stirring all the time. The mixture should start to boil, then thicken. Takes about 5 minutes. Remove from stove, cool and pour into the plastic or paper cups. Be careful with food coloring, since it can stain, but add a little of it in each cup then add a drop of detergent. ------------------------ 366 -- DOUGH ORNAMENTS 2 c. flour 1/2 c. salt 1 c. water Mix all together, adding more flour if needed. Cut shapes with cookie cutters or make your own shapes. Bake at 200 degrees for 30 minutes, longer for larger ornaments. Paint with acrylic paints. If you wish to hang your ornaments, use a straw to make a hole before baking. ------------------------ 367 -- FRIED DOUGH 1 c. flour 1 tsp. baking powder 1 tbsp. sugar 1/4 tsp. salt 1 tbsp. shortening 1/3 c. milk Mix dry ingredients in large bowl. Blend in shortening with pastry blender. Stir in milk with a fork until soft dough is formed. On lightly floured surface, knead dough 2 or 3 times. Pat smooth to 1/2 inch thickness. Cut into fourths with a floured knife. Place two at a time into the fryelator, turning often once they reach the top to brown evenly. Cook for 4-5 minutes. Drain on paper towels. You may sprinkle with cinnamon, confectioners' sugar or butter. Sit and eat. ------------------------ 368 -- FINGER PAINT OR CRAFT COLORS 1/2 c. cornstarch 1 c. cold water 1 env. unflavored gelatin 2 c. hot water 1/2 c. mild soap flakes or detergent Rit dye Combine cornstarch and 3/4 cup of the cold water in a medium size saucepan; soak gelatin in remaining 1/4 cup cold water. Stir in hot water to starch mixture and cook over medium heat until mixture comes to a boil and is smooth, stirring constantly. Remove from heat; blend in softened gelatin. Add soap or detergent and stir until soap or detergent is thoroughly dissolved. Makes about 3 loaves. Ntoe: If Liquid Rit is to be used, increase cornstarch ot 3/4 cup. Divide into portions in jars or bowls. Stir in about 1 teaspoon Rit powder or 1 tablespoon Rit Liquid Dye for every cup of mixture. If not using immediately, cover tightly for storage. Recipe may be multiplied. In preparation finger painting sets, it is suggested that scarlet, yellow and royal blue, plus black and brow Rit dye be selected. Orange, kelly green and fuschia may be added for larger sets. For white, mix in white tempera powder. Use glazed shelf paper. ------------------------ 369 -- PAPER MACHE Niagra instant laundry starch Cold water Tissue paper, facial tissue, newspaper, string, cotton, etc. Make a paste by mixing equal parts of Niagra instant laundry starch and cold water until starch is dissolved. Let stand a few minutes to thicken. Dip in desired materials. Shape as desired, molding over balloon, wire or cardboard frame for interesting forms. Allow to thoroughly dry on waxed paper for rigid finished objects. Drying time varies depending on object size. Allow 2-3 days for hats or balloon decorations. ------------------------ 370 -- FINGER PAINT 3 tbsp. sugar 1/2 c. cornstarch 2 c. water Food coloring Mix first and second ingredients, then add water. Cook over low heat and stir until well blended. Divide into 4 or 5 portions and add colors plus a pinch of detergent. ------------------------ 371 -- CINNAMON ORNAMENTS Cinnamon ornaments are simple for kids to make, no baking required, and they add a sweet smell to the Christmas tree. Mix 3/4 c. of applesauce with one (4.12 oz) bottle of ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make a hole for the ribbon. Carefully put cookies on rack to dry. Let air dry several days, turning occasionally. Makes 12 ornaments. ------------------------ 372 -- CINNAMON ORNAMENTS 1 c. cinnamon 1 c. applesauce Mix equal parts cinnamon and applesauce, stir and knead until doughy. If it is too wet, add a little flour. Roll out thinly, cut shapes. Be sure to poke a tiny hole at the top of your shape for threading a loop through. Lay shapes flat on a screen or rack to air dry. When dry, you may push thread or wire through the hole for a hanger. Use as Christmas tree ornaments or closet air fresheners. They smell great! No, they do not get moldy; but handle carefully because they do break. ------------------------ 373 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Food coloring, several colors Liquid dish detergent Mix 3 tablespoons sugar and 1/2 cup cornstarch together in a medium saucepan over low heat. Add 2 cups cold water and continue stirring until the mixture is thick. Remove from heat and divide the mixture up into four or five portions. Use a muffin tin or small cups or empty yogurt containers. Add a drop or two of food coloring and a drop of detergent to each portion. Stir and let cool. Freezer paper makes excellent finger painting paper. You may keep the leftover paints, covered tightly, in the refrigerator. ------------------------ 374 -- PLAY - DO 1 c. flour 1/2 c. salt 2 tsp. cream of tartar 1 c. water 1 tbsp. cooking oil Several drops food coloring (any color) Boil water, add food coloring and oil. In separate bowl, mix dry ingredients. Then add them to boiling water and stir fast with plastic spoon. Take off stove; as soon as possible, use hands to mix well. Store in airtight container. ------------------------ 375 -- FUNNY FINGER PAINT 1 pkg. of your favorite flavor instant pudding made according to directions 1 cookie sheet or freezer paper Round up the kids, give them aprons or old clothes. Give them each a cookie sheet or freezer paper. Add a few tablespoons of pudding and let the kids "finger paint." They can lick their fingers and enjoy for a long play time. ------------------------ 376 -- SNOWFLAKE FROSTING ORNAMENTS 1 c. powdered sugar 1 egg white 1/8 tsp. cream of tartar 1/4 tsp. vanilla Beat egg white, sugar and cream of tartar until very thick. Beat in vanilla. Spoon frosting into cake decorator bag. (Size of hole in tip determines the thickness of the snowflake.) Draw a snowflake design the size you want on a piece of paper with a small dark, felt tip pen. Place the pattern under a sheet of wax paper. Squeeze frosting onto the waxed paper, following the lines of the design. Let harden overnight, then gently remove the waxed paper backing. Attach a loop of dark thread for hanging. ------------------------ 377 -- FUN WITH COLOR Holidays and everyday are more fun with color! Color your food for kids, they love it. --ST. PATRICK'S-- Green mashed potatoes Green tapioca pudding or vanilla Green cauliflower Green 7 UP Green milk (yummy) Black and orange colors. The bathtub have candles and spooky music (to sit the little ghouls in to serve Hiem newts and toads, etc!!) Black potatoes Orange potatoes Black 7 UP Orange sherbet mixed with black vanilla YUM! You get great Halloween. Use baking coloring pastes for widest variety of colors and deepest brightest hues. A toothpick tipped with paste will deeply color anything. To decorate cakes buy a piece of window screening or use a tea strainer lay color on wire mesh and use a new toothbrush to brush screen to spatter. Cover over doilies, designs, etc. then remove and you have beautiful silhouettes on your cake etc. --CHRISTMAS-- Red jello with limegreen whipped cream Red and green 7 Up or Sprite Mashed potatoes with red striped into them, looks like candy cane. Vanilla cake made with red and green dropped in and slightly swirled. Have wild creative fun! ------------------------ 378 -- FINGER PAINTS 1/2 c. cornstarch 2 c. hot water Food coloring 1 c. cold water 1/2 c. soap flakes or detergent 1 env. Knox gelatin Combine cornstarch and 3/4 cup cold water. Soak gelatin in remaining cold water. Stir hot water slowly into cornstarch mixture. Cook and stir over medium heat until mixture boils and is clear. Remove from heat, blend in softened gelatin. Stir in soap flakes or detergent until dissolved. Cool mixture, then divide into ajar for each color. Stir food color into mixture in each jar. Cover jars to store. Use a coated paper such as shelf paper. ------------------------ 379 -- HOMEMADE FACE PAINT 1 tsp. cornstarch 1/2 tsp. cold cream 1/2 tsp. water Food coloring (variety of colors) Stir together the cornstarch and cold cream, until well blended. Add water and stir. Add food coloring, one drop at a time until you get the desired color. Paint designs on faces with a small paintbrush. Remove with soap and water. The face paint may be stored in covered yogurt containers. Alison Mejeur ------------------------ 380 -- CINNAMON ORNAMENTS 3/4 - 1 c. applesauce 1 (4.12 oz.) bottle ground cinnamon Mix together to form a stiff dough. Roll out 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon, carefully put on rack to dry. Let air dry for several days, turning occasionally. Makes 12 sweet smelling ornaments. Accounting/Main Office ------------------------ 381 -- CINNAMON ORNAMENTS 3/4 c. ground cinnamon 1 tbsp. allspice 2 tbsp. cloves 2 tbsp. nutmeg 1 c. applesauce Mix all together, knead like dough. Roll out (use wax paper). Dough will be stiff. Cut into designs or use cookie cutters - punch hole in top of each one with a straw. Place on a cookie sheet, let dry 4 or 5 days. Put wire of ribbon through hole. Smells wonderful for holidays. ------------------------ 382 -- CINNAMON ORNAMENTS (NOT EDIBLE) 3/4 c. ground cinnamon 1 tbsp. allspice 2 tbsp. ground cloves 1 tbsp. ground nutmeg 1 c. applesauce Combine all 4 spices and blend. Mix with applesauce. Knead until smooth. Sprinkle with ground cinnamon and roll out to desired thickness. Cut out shapes with cookie cutters and attach string, if desired for hanging. Place on waxed paper to dry for 5-7 days. Turn over periodically. Store in tins or sealed jars. ------------------------ 383 -- HOMEMADE BUBBLE BATH 2 c. baby oil 2 tbsp. shampoo Several drops of favorite perfume Mix thoroughly pour in bath. Great gift idea. ------------------------ 384 -- PLAYING DOUGH 1 c. white flour 1/2 c. salt 2 tbsp. vegetable oil 1 tsp. alum (available at drugstores) 1/3 c. water Food coloring Mix flour, salt, oil and alum. Add 6 drops food coloring to water, add 2 to 4 more if not dark enough. Add colored water to other ingredients slowly. Knead into dough. ------------------------ 385 -- PAINT AND VARNISH REMOVER Mix thoroughly 1 cup Borax, 1 cup ammonia, and 1 cup Sal soda and 2 cups water. Brush on woodwork or furniture, let stand a few minutes and wipe with warm water and steel wool. Will work on most old paints and varnishes. ------------------------ 386 -- MODELING DOUGH For children to play with. 1 c. flour 1 c. water 1 tbsp. oil 1/2 c. salt 1 tsp. cream of tartar Food coloring Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Model different colors of clay into shape you can imagine. NOT EDIBLE. Can be used over and over again. Keeps 3 months unrefrigerated. ------------------------ 387 -- FINGERPAINTS 1/2 c. cornstarch 1 c. cold water 1 env. unflavored gelatine 2 c. hot water 1/2 c. soap flakes or detergent Pure food colors, Tempura paint or all-purpose dye Combine cornstarch and 3/4 cup cold water. Soak gelatine in remaining cold water. Stir hot water slowly into cornstarch mixture. Cook and stir over medium heat until mixture boils and is clear. Remove from heat. Blend in softened gelatine. Stir in soap or detergent until dissolved. Cool mixture then divide into jar for each color. Stir color into mixture. ------------------------ 388 -- SALT DOUGH ORNAMENTS 2 c. flour 2 c. salt 1 c. water Mix and roll out on floured surface. Form cookies and put in hooks. Bake at 200 degrees for 1 hour. ------------------------ 389 -- SPICE ORNAMENTS 4 oz. cinnamon 1 tbsp. ground cloves 1 tbsp. ground cloves 1 tbsp. nutmeg 3/4 c. applesauce (warm) 2 tbsp. white glue (Elmer's) Combine all ingredients. Knead dough for 3 minutes. Roll a portion at a time to 1/4 inch thickness. Cut out with appropriate cookie cutters and place on cookie sheets. Make holes with toothpick or straw. Dry at room temperature 2 to 3 days. Decorate when dry. Makes approximately 32 (2 inch) cookies. NOT EDIBLE!! ------------------------ 390 -- CLOWN FACE MAKE-UP 1 tsp. flour 1/2 tsp. water 1/2 tsp. cold cream Food coloring Mix and use! ------------------------ 391 -- SALT DOUGH 4 c. flour 1 c. salt 1 1/2 c. hot water Let your kids use cookie cutters and garlic press to make Christmas shapes or any shapes. Bake at 375 degrees until light brown. ------------------------ 392 -- FINGER PAINT 1/2 c. liquid starch 1/2 c. water 1 qt. boiling water 1/2 c. powder tempra Mix 1/2 cup liquid starch with 1/2 cup water. Add to boiling water, stirring to paste. Use 1/2 cup powdered tempra to add color. ------------------------ 393 -- FINGER PAINTS 1/2 c. cornstarch 1 c. cold water 1 env. unflavored gelatin 2 c. hot water 1/2 c. soap flakes Combine starch and 3/4 cup cold water. Soak gelatin in 1/4 cup cold water. Stir hot water slowly into starch mixture. Cook and stir over medium heat until clear. Remove from heat. Blend in softened gelatin. Stir in soap until dissolved. Add tempra or food coloring. Divide for different colors if desired. Store in air tight containers. Provide shelf paper, butcher paper or newspaper and let the children have fun. 2nd Grade ------------------------ 394 -- HOMEMADE FINGER PAINT 1/2 c. cornstarch 1 c. cold water 2 c. hot water 1 env. unflavored gelatin 1/2 - 1 c. Ivory Snow Food coloring Mix cornstarch and 3/4 cup cold water in a saucepan. Dissolve gelatin in other 1/4 cup of water. Pour hot water over starch and water and bring to a boil over medium heat. Stir constantly until mixture is clear. Remove from heat and stir in gelatin. Add soap and stir until mixture is thick. Add food color. Store in tight closed jar. ------------------------ 395 -- HOMEMADE "SILLY PUTTY: 2 parts Elmer's Glue 1 part Sta-Flo Liquid Starch Mix well. It needs to dry a little before it is "workable". Store in an airtight container. Note: If you use Elmer's School Glue instead of regular white, it doesn't bounce or pick up pictures, but it makes a gooey delight your kids will love. ------------------------ 396 -- ORNAMENTS 1 lg. box cinnamon (scant c.) 3/4 c. applesauce 1 tbsp. cloves 1 tbsp. nutmeg 2 tbsp. Elmer's glue Mix all together. Roll out dough and cut with desired cookie cutters. Punch hole in each ornament with a drinking straw. Place on cooling rack for 3 days. ------------------------ 397 -- CLAY FOR ORNAMENTS 2 c. salt 2/3 c. water Stir and bring to a boil. Do not let this stick to the bottom of the pan. Add: 1 c. cornstarch 1/2 c. cold water Stir until this mixture thickens. Pour out on a smooth surface lightly dusted with cornstarch. Knead and roll out. Use cookie cutters to form designs. Poke hole for ribbon hanger. Add glitter to decorate. Dry overnight. This mixture is "tough" on the hands, so you may want to use plastic gloves or place it in a zip lock bag when rolling out this mixture. ------------------------ 398 -- CINNAMON ORNAMENTS No baking and simple for kids! Mix 3/4-1 cup applesauce with 1 (4.12 ounce) bottle ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make holes for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling ornaments. (Dashes of other ground spices add to the aroma.) Drewryville, VA ------------------------ 399 -- CINNAMON ORNAMENTS 3/4 c. ground cinnamon 1 tbsp. ground allspice 1 tbsp. ground cloves 1 tbsp. ground nutmeg 1 c. applesauce Copper wire 1/8 or 1/4 inch satin ribbon Combine spices, blending well. Stir in applesauce, mix well (mixture may be stiff). Roll out to 1/4 inch thickness, on an ungreased cookie sheet. Using small or medium-size cookie cutters, cut dough into desired shapes. Peel away excess dough and reroll as necessary. Cut wire into horseshoe shapes, and insert ends into tops, leaving half-circles of wire exposed. Let ornaments dry uncovered for 4 to 5 days. To hang, cut ribbons into 10 inch lengths as needed. Fold ribbon in half, knot ends together and pull tight. Push loop of ribbon underwire and pull knotted ends of ribbon through loop. Use additional ribbon to tie bow at top of wire, if desired. After ornaments have dried, store in plastic bags until ready to use. Yield: 25 small ornaments or 18 medium size. ------------------------ 400 -- HOMEMADE GREASE PAINT 2 tbsp. Crisco 5 tsp. cornstarch 1 tsp. flour Blend with a flat spoon. Makes enough for 2 faces. For brown, add powdered cocoa. Other colors, add food coloring. ------------------------ 401 -- SILLY PUTTY Elmer's Glue Liquid starch Mix equal parts of Elmers' glue and liquid starch and knead. Don't give up - you may have to add more glue and knead some more. Optional-add food coloring. Store in an air-tight container. Playmates Preschool ------------------------ 402 -- FINGER PAINT 2 c. boiling water 1 c. cold water 1 c. starch Mix starch with cold water, stir in boiling water until clear. Also may add 1 cup soap flakes and food coloring if desired. ------------------------ 403 -- FUNDOUGH (Playdough) c. flour 1/2 c. salt 1 tbsp. powdered alum (available in drug stores) 1 tbsp. oil 1 c. water with desired food color added Combine first three ingredients in a medium pot. Stir in last two ingredients. Cook the mixture, stirring constantly over low heat until it's like very thick mashed potatoes. Remove from heat; stir in 1 tablespoon vanilla or other extract. Knead until smooth. Have fun! ------------------------ 404 -- CINNAMON ORNAMENTS Mix: 3/4-1 c. applesauce 1 (4.12 oz.) bottle ground cinnamon Form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for a pretty ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling Christmas ornaments to hang on your tree. ------------------------ 405 -- TAYLOR AND CORY'S FABULOUS FUN DOUGH 2 c. flour 1 c. salt 1 tsp. cream of tartar 1 tbsp. vegetable oil 1 c. water Assorted food coloring Add oil to water. Add food coloring until desired color is reached; set aside. In large bowl mix dry ingredients. Add water mixture to flour mixture slowly while mixing until a good doughy consistency is reached. You may not need all the water or you may need a little more. Put dough in a skillet over low heat and turn and knead it until stickiness is gone. Store in air tight bag to stay soft. Do not eat. ------------------------ 406 -- CLASSROOM PASTE 1 c. flour, non self-rising 1 c. sugar 1 c. cold water 4 c. boiling water 1 tbsp. powdered alum 1/2 tsp. oil of wintergreen (optional) 1. Mix flour and sugar. Slowly stir in cold water to form a paste. 2. Slowly add boiling water, stirring vigorously to prevent lumps. 3. Bring mixture to a boil, stirring constantly until thick and clear. 4. Remove from heat and add the alum. Stir until well mixed. 5. Add oil of wintergreen, if paste is not to be used immediately. Makes 1 1/2 quarts. Can be thinned with hot water if it gets too thick to spread. ------------------------ 407 -- FINGER PAINT 1/2 c. cornstarch 3/4 c. cold water 1/4 c. cold water 2 c. boiling water 1 env. unflavored gelatin Sm. screwtop jars Food coloring or poster paint 1. Mix cornstarch with 3/4 cup of water to a smooth paste in saucepan. 2. Soak gelatin in 1/4 cup cold water. Set aside until ready to use. 3. Pour boiling water slowly into the cornstarch mixture, stirring as you pour. 4. Cook over medium heat until mixture boils and is clear. 5. Remove from the heat. Stir in the gelatin. 6. Cool and divide into different jars for various colors. 7. Stir food coloring or poster paint in each jar until well blended. This paint can be used on wet or dry paper. Store in the refrigerator; will last a few days ------------------------ 408 -- LONG LASTING FINGER PAINT 1/4 c. laundry starch 1/4 c. cold water 1 1/2 c. boiling water 1/4 c. Ivory Snow powder soap 1/2 + boric acid solution 4 sm. screw top jars, sm. baby food jars are good 2 tbsp. talcum powder, unscented 1 tbsp. poster paint to each drop of base OR 3/4 tbsp. powdered tempera OR Several drops of food coloring 1. Mix starch with the cold water to make a smooth paste. 2. Add boiling water, stirring vigorously to prevent lumps. 3. Cook over low heat until clear and thick, stirring constantly. 4. Remove from the stove and add the talcum powder. Stir until blended. 5. Add the soap powder and boric acid solution. Mix until thoroughly blended. 6. Pour into four 1/2 cup screw top jars. 7. Add coloring to each jar. Allow to cool. Makes 2 cups. Can be stored a long time if the lids remain tight. ------------------------ 409 -- CINNAMON ORNAMENTS 1 c. cinnamon 3/4 c. applesauce 1 tbsp. cloves 1 tbsp. nutmeg 2 tbsp. white glue Dry overnight in a gas oven with just the pilot light heat. ------------------------ 410 -- SCENTED CINNAMON ORNAMENTS 4 oz. can (approx. 1 c.) cinnamon 1 tbsp. cloves 1 tbsp. nutmeg 3/4 c. applesauce 2 tbsp. white glue May need more glue and a lot more applesauce. In medium bowl, combine cinnamon, cloves and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. Roll out each dough portion to 1/4" thickness. Cut dough with cookie cutters of different shapes. Using straw make a small hole in top of ornament. Place on a wire rack and allow to dry at room temperature for several days. Thread ribbon through hole in ornament. DO NOT HEAT!! About 32 (2") ornaments. For more uniform drying, turn once a day. ------------------------ 411 -- CINNAMON ORNAMENTS 1 c. cinnamon 4 tbsp. Elmer's glue 1 c. water Mix, shape or roll out and cut with cookie cutters. Dry naturally. ------------------------ 412 -- HALLOWEEN MAKEUP Cornstarch Flour Karo light corn syrup Liquid or paste food colors (paste makes more intense colors) Facial tissues Cotton balls or batting and Puffed Wheat cereal for special effects Sm. mixing bowl 4 paper cups Cotton swabs or sm. brush In bowl, mix 3 tablespoons cornstarch and 1 tablespoon flour. Gradually stir in 3/4 cup Karo corn syrup and 1/4 cup water until smooth. This amount will make up 4 children's faces. Divide mixture between 4 paper cups. Color 3 batches with food colors of your choice (1/2 teaspoon liquid or 1/4 teaspoon paste for each batch). Leave 1 batch untinted. For additional colors, prepare more makeup. Separate tissues into single layers; tear lengthwise into 2-inch wide strips. Using swabs or brush, paint generous coat of untinted mixture on forehead; place strip of tissue over area; pat firmly with fingertips. Brush on more of same mixture to cover any dry spots on tissue. Continue painting rest of face, one area at a time, and covering it with tissue. Don't paint eyelids or around eyes. Let dry about 15 minutes; time depends on temperature and humidity. Stir colored batches before using. Paint on 1 color at a time as desired. Let dry slightly before using another color if you want them to blend, or let dry completely if you don't. To speed process, use hair dryer on air setting. --SPECIAL EFFECTS:-- For deeper, smoother, candy-color effect, use several coats of same color (allow to dry slightly between coats). TO BUILD UP EYEBROWS, nose or chin (or for beard) apple cotton to damp, untinted mixture. Paint with more of the same. Cover with tissue and paint desired color. FOR GHOULISH EFFECT, dust made-up face with flour. FOR WARTS, stick on Puffed Wheat cereal with untinted mixture, then coat with layers of mixture-soaked tissue. Paint desired color. TO REMOVE MAKEUP, wet face, then gently peel tissue away. Wash face with warm water. ------------------------ 413 -- HOBBY CRAFT PASTE 3/4 c. water 1 tsp. white vinegar 3/4 c. water 2 tbsp. light Karo syrup 1/2 c. Argo starch 1/4 tsp. oil of wintergreen Combine 3/4 cup water, corn syrup and vinegar in a medium saucepan; bring to a full boil. Stir cornstarch into 3/4 cup water until smooth. Remove boiling mixture from heat. Slowly pour in cornstarch-water mixture, stirring constantly until smooth. If lumps form, smooth them out with back of spoon against side of saucepan. Stir in oil of wintergreen. May be used immediately but will set to paste consistency in 24 hours. Store in covered jar. Keeps 2 months. Makes about 2 1/2 cups. ------------------------ 414 -- FLOUR PASTE Mix together 1/4 cup flour and cold water, enough to make creamy mixture. Boil over slow fire for 5 minutes, stirring constantly, cool. Add cold water to thin, if necessary. Add few drops of oil of peppermint or oil of wintergreen. ------------------------ 415 -- CO-OP PASTE 1 c. sugar 1 tbsp. powdered alum 1 c. flour 1 qt. water Oil of cloves Mix and cook in double boiler until thick. Remove from heat and add 30 drops of oil of cloves. Fills juice container about 3/4 full. Needs no refrigeration. ------------------------ 416 -- FINGER PAINTS 1 c. of flour 2 tsp. cream of tartar 1 tbsp. of oil 1 c. of water Food coloring Mix all together. Use the little honey bear bottles to squirt the paint out with. ------------------------ 417 -- HOW TO MAKE "PERFECT PLAY-DOUGH" 1. Mix together: 2 c. flour 1 c. salt 4 tsp. cream of tartar 2 tbsp. oil 2 c. water Food coloring 2. Cook over medium heat, stirring all the time. 3. Knead on floured surface. 4. Play with it. ------------------------ 418 -- CINNAMON ORNAMENTS 11 tbsp. cinnamon 7 tbsp. warm applesauce 1 plastic straw Mix cinnamon with applesauce to dough like consistency. Roll on wooden surface to about 1/4 inch thickness - cut cookie cutter. Use a plastic straw to pierce a hole at the top of each ornament. Bake at 140 degrees for 5 hours with stove door partially open or air dry 3-4 days - TURNING DAILY. Tie ribbon hanger through each ornament. ------------------------ 419 -- MODELING DOUGH 1 c. flour 1 c. water 1 tbsp. oil 1/2 c. salt 1 tsp. cream of tartar Food coloring Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Add food coloring while kneading. Can be kept for 3 months without refrigeration. Laura Casterlin Blauvert, 4 ------------------------ 420 -- FINGERPAINTS (NO. 1) 3 tbsp. sugar 2 c. cold water 1/2 c. cornstarch Few drops food color in the water Mix all ingredients together, heat, stirring constantly until thickened. May be done in the microwave, stopping every minute to stir. Store in the refrigerator in airtight containers. ------------------------ 421 -- FIRST FINGERPAINTS Add a few drops of food color to reconstituted baby cereal. ------------------------ 422 -- FINGERPAINTS (NO. 2) 2 c. flour 2 tsp. salt Few drops food coloring 2 1/2 c. cold water 2 c. boiling water Mix together until smooth, flour, salt and cold water. Gradually add to boiling water, stirring until smooth and thick. Divide into smaller portions and add food color to tint desired shades. Stir well after adding color so it is evenly distributed. ------------------------ 423 -- CINNAMON ORNAMENTS 1 c. ground cinnamon 4 tbsp. white glue 3/4 c. water Mix together and chill for 2 hours. Knead on a board covered with cinnamon. Roll out 1/4 inch thick and cut into shapes with a cookie cutter or freehand. Use a straw to cut holes for hanging. Place on waxed paper tray. Dry for several days, turning often. These can be painted or left plain. ------------------------ 424 -- FUN THINGS 1/2 c. sesame seeds 1 c. sliced almonds 2 pkg. ramen noodles (don't use seasoning packet) 1/2 c. butter or margarine Crush noodles well (a couple gentle hits with a rolling pin works for me) before opening. Melt butter in a skillet. Add remaining ingredients above and brown. Drain on paper towel. Use on spinach, tossed, tuna, turkey or marinated chicken salads. Great on top of soups. Add a little soy sauce when browning and sprinkle on your stir fry and Chinese recipes. Don't forget your steamed vegetables. Especially green beans, broccoli or carrots. ------------------------ 425 -- SALT DOUGH 1 c. salt 4 c. flour 1 1/2 c. water Add flour to salt-water mixture. Knead for 10 minutes. Roll out and cut, or make into shapes, then bake in slow oven. Can make Christmas tree decorations, napkin rings, etc. Varnish or paint for added touch. ------------------------ 426 -- CINNAMON ORNAMENTS Mix 3/4 to 1 cup applesauce with one 4.12 oz. bottle of ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole with straw for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling ornaments. ------------------------ 427 -- CINNAMON ORNAMENTS 3/4 to 1 c. applesauce 1 (4.12 oz.) bottle cinnamon Mix applesauce and cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Carefully put on rack to dry. Let air dry for several days, turning occasionally. Makes 12 sweet smelling ornaments. No baking and simple for kids! ------------------------ 428 -- DOUGH-NUTS 3 1/2 c. sifted flour 4 1/2 tsp. baking powder 1/2 tsp. nutmeg 1/2 tsp. cinnamon 1 tsp. salt 3 tbsp. shortening 1/2 tsp. mace (opt.) 1 c. sugar 2 eggs, well beaten 1 c. milk 1/2 c. sifted flour Sift together flour, baking powder, cinnamon and nutmeg. Work shortening in with spoon in medium bowl until creamy. Add sugar gradually, while continuing to work until light. Add eggs; beat well with spoon. add flour. Mix alternately with milk. Blend well with spoon after each addition. Add enough or half cup flour to make a soft, easy handling dough. Chill one hour or longer. Roll dough on floured board to 1/2" thickness. Cut out with doughnut cutter. Form trimmings of dough into a ball, roll and cut. Fry in 1 12/" grease or salad oil 370 degrees on deep fat thermometer or until cube of day old bread browns in 60 seconds. Fry as many as easily float. As soon as doughnuts rise to surface, turn with a long handled fork. Do not pierce. Turn often until golden and done. Remove with fork; hold over fat a second; drain on brown paper. ------------------------ 429 -- FINGER PAINT 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Food coloring Mix sugar, cornstarch then add water. Cook over low heat, stirring constantly, until well blended. Divide into 4 or 5 portions and add food coloring plus pinch of detergent. The latter helps in cleaning up. ------------------------ 430 -- HOME MADE "SILLY PUTTY" Mix well: 2 parts Elmers white glue (not school glue) 1 part Sta-Flo liquid starch It needs to dry a bit before it is "workable". It may be necessary to add a touch more glue or starch. You will have to experiment. May not work well on a humid day. Store in airtight container. ------------------------ 431 -- SILLY PUTTY Elmer's Glue All Liquid starch Use 2 parts glue to one part liquid starch. Pour starch into glue, a little at a time and mix. Add more starch, if needed, so mixture is not sticky. Cover and refrigerate overnight. ------------------------ 432 -- CINNAMON ORNAMENTS 3/4-1 c. applesauce 1 (4.12 oz.) bottle ground cinnamon Mix together to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon using a straw. Carefully put on rack to dry. Let air dry several days turning occasionally. Makes 12. ------------------------ 433 -- SALT DOUGH Combine 1 cup of table salt, 1/2 cup of cornstarch, and 3/4 cup of water. Heat the mixture in the top of a double boiler over boiling water, stirring constantly. In about 2 to 3 minutes the mixture thickens and reaches the consistency of unbaked bread dough. Remove from the heat and allow it to cool; then knead for several minutes. Store in an airtight plastic bag. This dough can be used to depict formations. You can put it on any flat surface, such as paper, and it will harden as it dries. My son used it in school when they were studying the land formations of the United States. ------------------------ 434 -- FINGER PAINT 1/2 c. regular starch, dissolved in a little cold water (do not use liquid or instant) 1/2 c. mild soap flakes 1/4 c. talcum powder (for preservative and scent) 1 qt. boiling water To 1 quart boiling water, add all other ingredients; stir until well mixed. Pour into jars and color with poster paint or vegetable coloring. Use on wet shelf paper. ------------------------ 435 -- DOUGH BOY 1 1/2 c. flour 1 tsp. salt 1 tsp. oil 1 tbsp. sugar 1 pkg. yeast 1 1/2 c. water Mix and roll into a ball. Let it rise for 45 minutes. Roll bread 1/8 inch thick - 2 1/2 inches wide. 5 cups oil in pan. When oil is hot stretch dough and add to oil for 1 minute. Put in bag of sugar and shake. ------------------------ 436 -- CINNAMON ORNAMENTS 10 tbsp. applesauce 5 oz. cinnamon Warm applesauce and mix with cinnamon. Roll out to 1/8 to 1/4 inch thick. Cut out with cookie cutter. Use toothpick to make holes to hang ornament. Let ornaments dry on a screen for 7 days. ------------------------ 437 -- CINNAMON ORNAMENTS 3/4 to 1 c. applesauce 4.12 oz. bottle of ground cinnamon Mix applesauce and cinnamon to make stiff dough. Roll to 1/4 inch on cinnamon to prevent sticking. Cut shapes with cookie cutters. Make hole for hanging and place on cookie tray to dry for several days. Turn occasionally. ------------------------ 438 -- PLAY-DOUGH 1 c. flour 1 c. water 1/2 c. salt 1 tbsp. salad oil 2 tsp. cream of tartar Food coloring Combine flour, salt and cream of tartar. Stir in water, oil and food coloring. Cook 3 minutes over medium heat. Knead on waxed paper. Cool. Store in plastic bag. ------------------------ 439 -- SALT DOUGH 2 c. flour 1 c. salt 1 c. water Bake at 250 degrees until dry. Have a great time playing with the salt dough. ------------------------ 440 -- SQUISHY FOOD PAINTING (WITHOUT MESS) Small or large zip lock bags Ketchup Mustard Put a few tablespoons of ketchup inside a zip lock bag. Gently squeeze out the air before sealing. Lay the bag flat and smooth the ketchup until it is spread evenly. Have your child draw over the bag with his or her fingers. A drawing will emerge. Erase drawing by smoothing over the bag with palm of hand. Do a mustard bag the same way or mix the ketchup and the mustard together in one bag. ------------------------ 441 -- SALT ORNAMENTS 1 c. salt 2 c. flour 1 c. water Blend together the salt and flour. Slowly add the water, blending as you go. Knead for 7 to 10 minutes. Roll dough 1/4" thick. Cut with cookie cutters into desired shapes. Attach any separate piece with a small amount of water. Make a hole at the top of each ornament so a string may be inserted after baking to hang it up by. Bake at 325 degrees for 30 minutes or until hard. When cool, these may be painted or varnished to last more than one Christmas. ------------------------ 442 -- FINGER PAINT 1/3 c. cornstarch 3 tbsp. sugar 2 c. cold water Food color Mix cornstarch, sugar and water in a 1 quart saucepan. Cook and stir over medium heat about 5 minutes or until thickened; remove from heat. Divide the mixture into separate cups or containers. Tint mixture in each container with a different food color. Stir several times until cool. Store in an air tight container. (The paint works best if you use it the same day you make it.) ------------------------ 443 -- PLAY-DOUGH 1 c. flour 1/2 c. salt 2 tbsp. cream of tartar 1 c. water 2 tsp. food coloring Mix flour, salt and cream of tartar in medium pot. Add water and food coloring. Cook over medium heat and stir about 3 to 5 minutes. It will look like a globby mess. Store in an air tight container. ------------------------ 444 -- SILLY PUTTY Elmer's glue Liquid starch Food coloring Mix equal parts of Elmer's glue and liquid starch. Food coloring can be added for color. Store in airtight container. ------------------------ 445 -- CINNAMON ORNAMENTS 6 tbsp. applesauce 9 tbsp. plus 2 tsp. ground cinnamon 1 tsp. ground cloves Extra cinnamon for rolling out dough Mix applesauce, cinnamon and cloves. Stir until blended. Knead with fingers until it feels like clay. Sprinkle cinnamon on pastry board and rolling pin. Roll dough to about 1/8 inch thickness. Use cookie cutters or cut around patterns using a small knife. Use a pointed tool to draw any eyes, nose or other decorative designs. Make holes for hanging. Place on cookie sheet in 120 degree oven for one and one half hours. Turn off oven and leave ornaments in warm oven for 5-6 hours. Can leave overnight. Decorate with ribbon and dried flowers or leave plain. Seal in ziplock bags or other sealed container. Note: This can be used for Christmas, Easter, Valentine or Mother's Day gifts. Nice smell in lingerie drawers as well as on Christmas tree or kitchen ornaments. ------------------------ 446 -- FLOUR/SALT DOUGH 1 1/4 c. flour 1/2 c. salt 1/2 c. water Make an inedible modeling dough by combining flour and salt. Slowly mix in water. When the dough is soft like modeling clay, it is ready to use. You may prepare the dough ahead of time and store it in the refrigerator in an airtight bag. Older children can do the measuring and mixing by themselves, but younger children should be given the dough ready made or they can help you pour and mix. The clay can be molded to make a variety of objects. Add a drop of water to make the pieces stick together or if the clay gets too dry while working. It can be air dried until hard and then painted with tempera paint. The product can then be glazed with clear shellac. For permanence, the dough can be put on a cookie sheet in the oven and baked at 350 degrees until firm. ------------------------ 447 -- FACE PAINT 1 tbsp. solid shortening 1 tsp. flour Food coloring In one section of a muffin tin, mix together shortening, flour and 1 drop of food coloring. Repeat step 1 with several colors in other sections of muffin tin. Use fingers to paint face. Few things delight kids like face painting. On a rainy day inside, try painting them up and then turning on a tape of well-known children's songs that they can perform to. You'll find that face paint seems to encourage kids to ham it up and really express themselves! ------------------------ 448 -- DOUGH ART 4 c. flour 1 1/2 c. water 1 c. salt Cookie sheet & large bowl In bowl mix ingredients well using fingers. Shape dough in all sorts of ways to create fascinating sculptures. Preheat oven to 350 degrees. Bake on cookie sheet for at least 1 hour. Thick pieces may take longer. Great for making Christmas ornaments. ------------------------ 449 -- CINNAMON ORNAMENTS 1 c. cinnamon 1 tbsp. cloves 1 tbsp. nutmeg 2 tbsp. white glue 3/4 c. applesauce Mix cinnamon, cloves and nutmeg. Add glue and applesauce. Mix 2-3 minutes. Divide into 4 parts. Roll 1/4 inch thick. Cut with any shape cutter and make hole in top with straw for hanging. Dry 1-2 days turning occasionally. ------------------------ 450 -- BARN PAINT 4 lb. skim milk 8 oz. lime 6 oz. linseed oil 1 1/2 lb. iron oxide 2 oz. turpentine Mix well. ------------------------ 451 -- GLOPPY PAINT 1 c. powdered tempera 2 tbsp. wall paper paste 1/4 - 1/2 c. liquid starch Mix until thick enough to spread like frosting. Use popsicle stick to spread on cardboard. ------------------------ 452 -- CINNAMON ORNAMENTS 1 lg. bottle (4.12 oz.) ground cinnamon (about 1 c.) 3/4 c. applesauce Combine cinnamon and applesauce to form stiff dough, adding additional applesauce if necessary. Roll out dough to 1/4" thickness. Cut with cookie cutters. Make hole for ribbon. Carefully place on wire rack to dry. Let air dry several days, turning over occasionally. Makes 12 sweet smelling ornaments. ------------------------ 453 -- SUPER PUTTY 1/4 c. Elmer's Glue 1/4 c. liquid starch Pour glue into bowl. Slowly add liquid starch. Knead with fingers to desired consistency. If watery, add more glue. Store in covered container (not a baggie). ------------------------ 454 -- CINNAMON ORNAMENTS 1 c. applesauce 1 tbsp. nutmeg 1 tbsp. allspice 3/4 c. cinnamon 2 tbsp. ground cloves Mix all ingredients together. Pat dough flat. Cut out into desired shapes. Poke hole at top with pencil (for hanging up later). Let air dry - couple days. Do Not Eat! ------------------------ 455 -- DISAPPEARING PAINT 1/8 tsp. Mrs. Stewart's liquid bluing 2 c. water Mix together and let the kids paint the patio. It disappears! (Bluing can be found at the grocery store in the laundry products aisle.) ------------------------ 456 -- SCENTED CINNAMON ORNAMENTS (INEDIBLE) 4 oz. can (approx. 1 c.) cinnamon 1 tbsp. cloves 1 tsp. nutmeg 3/4 c. applesauce 2 tbsp. white glue In medium bowl, combine cinnamon, cloves and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2 or 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. Roll out each dough portion to 1/4-inch thickness. Cut dough with cookie cutters of desired shapes. Using straw or toothpick, make a small hole in top of ornament. Place cutouts on wire racks and allow to dry at room temperature for several days. Thread ribbon through hole in ornament. DO NOT EAT. About 32 (2-inch) ornaments. ------------------------ 457 -- GREASE PAINT FOR MAKE UP 2 tsp. white shortening 5 tsp. cornstarch 1 tsp. white flour Glycerin Food color 2 1/2 tsp. unsweetened cocoa (for brown make up) Using spatula, blend first 3 ingredients on a plate, for a smooth paste. Add 3 to 4 drops of glycerin to make creamy (enough to do one child's face). When putting on, stroke in one direction over face. To remove: use shortening, cold cream or baby oil. ------------------------ 458 -- CINNAMON ORNAMENTS 3/4 c. cinnamon 1 tbsp. ground nutmeg 2 tbsp. ground cloves 1 tbsp. ground allspice 1 c. applesauce Mix spices; add applesauce. On wax paper, roll dough about 1/4 inch thick. Cut shapes with cookie cutters (small shapes are easier to handle). With spatula, lift shapes to cookie sheets. Make a hole in the top of each shape with a toothpick so ribbon or string for hanging can be strung later. Let these ornaments air dry for 4 to 5 days, turning each day. Don't throw broken ones away, use them in your stove top potpourris. Ornaments last a long time. ------------------------ 459 -- EASY TO MAKE FINGER PAINTS 1/2 c. cornstarch 3/4 c. cold water 2 c. hot water 2 tsp. boric acid Food coloring or tempera paints Several screw top jars (baby food jars are excellent) Mix cornstarch with 1/4 cup cold water to make a smooth paste. Add hot water, stirring vigorously to prevent lumps. Cook over low heat, stirring constantly, until mixture begins to boil. Remove from heat and add 1/2 cup cold water and boric acid. Stir until thoroughly mixed. Divide into jars and add coloring agent, mixing thoroughly. To extend life of paint, add 1 tablespoon glycerine to mixture to retard drying process. Large paper bags work well for painting on. Have fun. ------------------------ 460 -- GIANT CHALK (FOR SIDEWALK DRAWING) Plaster of Paris Bathroom tissue rolls Powdered tempera paint Mix plaster according to directions. Add color of paint desired to plaster. Stand paper rolls on foil lined cookie sheets. Pour mixture into rolls. Stir gently to remove bubbles. Let dry. Peel off paper. ------------------------ 461 -- FINGER PAINTS 12 oz. box of cold water starch 12 oz. box of soap flakes Mix together slowly add 2 cups of cold water. Beat to consistency of whipped potatoes. Add powdered tempera paint and store in small jars. ------------------------ 462 -- FUNNY FACES 1 c. sugar 3/4 c. shortening 1 egg 1/4 c. molasses 2 c. flour 1 tsp. ground ginger 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt Raisins Maraschino cherries Slivered almonds Additional sugar Cream shortening and sugar. Beat in egg and molasses. Sift together dry ingredients. Mix dry ingredients into creamed mixture. Roll dough into walnut sized balls and roll in granulated sugar. Place on ungreased cookie sheet and press down gently with fingers to make flattened cookie. Make a face on each with raisins for eyes, almond sliver for a nose and a slice of cherry for a mouth. Bake at 350 degrees for 12 to 15 minutes. ------------------------ 463 -- ALMOND PASTE 1 c. whole blanched almonds or 1 1/3 c. slivered almonds 1 1/3 c. sifted powdered sugar 2 tbsp. water 1/2 tsp. almond extract (optional) Place almonds in a single layer on cookie sheet. Bake at 300 degrees for 10 minutes. Do not brown. Cool 5 minutes. Place almonds in food processor bowl using steel blade, process for 1 minute until almonds are ground. Add sugar, water, and extract (if stronger almond flavor is desired). Process 15 seconds until a ball is formed. Use immediately or wrap in plastic wrap and refrigerate. Can be frozen. ------------------------ 464 -- RICH KIPOLECH DOUGH 3 c. flour 4 egg yolks 1 oz. yeast dissolved in 1/2 c. warm water 3 c. flour sift into mixing bowl Add yolks dissolved yeast, sugar and little salt. Mix for 2 minutes. Add the remaining 3 cups sifted flour and 1 pound margarine. Knead well for best result. Refrigerate overnight. Nut or Cocoa Filling. ------------------------ 465 -- CINNAMON ORNAMENTS 3/4 to 1 c. applesauce 1 (4.12 oz.) bottle ground cinnamon Mix applesauce and cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. With a straw make hole for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. If desired, decorate with glittery puff paints. Makes 12 sweet smelling ornaments. No baking and simple for kids. ------------------------ 466 -- FINGER PAINT Liquid starch Add tempera paint and use. (Can use detergent with tempera paint.) ------------------------ 467 -- NURSERY SCHOOL FAVORITE RECIPE PLAY-DOUGH 2 c. water (add food coloring) 2 c. flour 1 c. salt 1/2 c. cornstarch 2 tbsp. vegetable oil 1 tbsp. alum (a pickling spice) Cook in well-vented area until resembles mashed potatoes. Stir bottom frequently. Knead. Store in bread bags. Completely non-toxic (unlike commercial variety). Okay for toddlers. Stores 1 year. Will not crumble. Cleans off clothes/furniture with water. ------------------------ 468 -- DOUGH ART 1/4 c. flour 1/4 c. cornstarch 1/4 c. tacky glue Few drops of Ceramcoat paint (acrylic) or country colors of desired paint Mix with spoon, then knead for 5 to 8 minutes until dough becomes clay-like. Separate into 3 separate balls. Mix 4 to 5 drops of paint until dough becomes desired color. Shape into rose or flower and allow to air dry overnight. No baking required. This dough is perfect for jewelry. May also be painted. Poke holes with toothpick or may drill with electric drill and tiny bit. ------------------------ 469 -- SCENTED CINNAMON ORNAMENTS 1 c. cinnamon 1 tsp. cloves 1 tsp. nutmeg 3/4 c. applesauce 2 tbsp. tacky glue Combine spices. Add applesauce and glue. Knead until smooth. Divide into 4 portions. Roll to 1/4 inch thick and cut with cookie cutters. Use a toothpick to place a small hole in top of ornament. Place on plastic wrap on tray and allow to dry at room temperature for several days. Thread ribbon through hole and decorate as desired. ------------------------ 470 -- FINGER PAINTS 1 env. unflavored gelatin Cold water 1/2 c. cornstarch 4 tbsp. dishwashing liquid 1 set food coloring Stir gelatin into 1/3 cup cold water; set aside. Measure cornstarch into a saucepan and stir in 2 1/2 cups cold water until dissolved. Bring to simmer and stir continuously until fully thickened. Remove from heat and blend in gelatin mixture and dishwashing liquid. Let cool a bit, then put into jars. Into each jar, stir in a different food coloring. Color should be very deep. Dampen paper before painting. ------------------------ 471 -- DOUGH ORNAMENTS 4 c. flour 1 c. salt 1 1/2 c. water NEED: Ornament hangers, acrylic paints, brushes (#3 or smaller), clear polyurethane (available in small cans at hardware stores). Mix flour, salt, and water together well. Refrigerate for 1 hour. Dough is now ready to mold. Cut shapes out of rolled dough or intertwine strips to make wreaths. Insert an ornament into each shape. Bake at 350 degrees for 1 hour or until golden brown and solid. Remove from pan and place on rack to cool. Paint desired colors. When dry, coat entire piece with polyurethane. This seals the ornament and prevents it from deteriorating so that it will last for years to come. ------------------------ 472 -- CREAM PUFF DOUGH 2 eggs, unbeaten 1/4 c. margarine 1/8 tsp. salt 1/2 c. unsifted flour 1/2 c. cold water Combine margarine, salt and 1/2 cup water; boil. Beat in flour with wooden spoon, do not beat over flame. Return to low heat until mixture forms a ball and leaves the side of pan. Cool. Add unbeaten eggs, room temperature, one at a time, beating until smooth and satiny. Drop by heaping tablespoons 2 inches apart on greased baking sheet. Be sure oven has been preheated to 450 degrees. Bake 10 minutes, then lower to 400 degrees about 10 minutes until lightly brown. If beads of moisture appear on puffs after they are baked, they are moist inside and will not puff. Beating is important - it develops the gluten in the flour and gives puffs a glossy look. Fill with custard, pudding, creamed chicken. You can be creative for holidays. Do not fill puffs until cold and ready to serve - as they will be soggy. ------------------------ 473 -- FINGER PAINT 1 env. unflavored gelatin 1/4 c. water 1/2 c. cornstarch 3 tbsp. sugar 2 c. water Soak gelatin in the 1/4 cup water. Combine cornstarch and sugar. Then gradually add 2 cups water. Cook slowly over low heat, stirring constantly about 5 minutes. Remove from heat and add gelatin mixture. Divide into containers and add a drop or two of liquid dish detergent. Then stir in food coloring. ------------------------ 474 -- FINGER PAINTS 2 c. flour 2 tsp. salt 2 1/2 c. cold water 2 c. boiling water Stir until smooth. Gradually add this mixture to 2 cups boiling water, boil until smooth and thick. Add food coloring. Mix until smooth. ------------------------ 475 -- SILLY PUTTY White glue Liquid starch Use equal parts of white glue and liquid starch. Mix and knead to desired consistency. ------------------------ 476 -- ALMOND PASTE 2 c. unskinned almonds 1/2 c. sugar or to taste 2-3 tbsp. butter 1/4 tsp. pure almond extract Pulverize almonds in a food processor. Add sugar, butter and extract. Keep mixing until smooth and well combined. Keep stored in freezer for up to 2 months. Makes about 2 cups. ------------------------ 477 -- GREASE PAINT MAKE - UP --WHITE FORMULA:-- 2 tsp. white shortening 5 tsp. cornstarch 1 tsp. white flour Glycerin Food coloring --BROWN FORMULA:-- 1 tsp. white shortening 2 1/2 tsp. unsugared cocoa There are 2 basic formulas. Use a white under eye make up stick for good overall coverage. Use rubber spatula, blend first 3 ingredients on a white paper plate to form a smooth paste. Add 3 or 4 drops of glycerin for a creamy consistency. The yield should be enough for a childs face. Using fingers stroke in one direction, spreading over face. Mix brown formula as for white formula. Removes easily with cold cream or baby oil. ------------------------ 478 -- SQUEEZE BOTTLE PAINT 1 tbsp. powdered tempra paint 1 c. liquid starch Mix starch and paint together. Fill squeeze bottle half full and have fun! ------------------------ 479 -- FINGER PAINT 1/2 c. Argo starch 1 qt. boiling water 1/2 c. Ivory flakes 1/4 c. talcum powder Poster paint or food coloring Glazed shelf paper Soften starch in small amount of water. Place in saucepan and heat on medium high heat. Add boiling water and stir constantly until mixture bubbles up. Remove from heat, cool slightly. Add Ivory flakes and powder and stir until well mixed. Divide into portions and add different colorings. Use glazed shelf paper to paint. Wet on both sides with a sponge. Turn glaze side up and smooth out bubbles before spreading on paint. Variations: 1. Beat warm water into Lux or Ivory Flakes until the consistency desired. Add paint or food coloring. 2. Add a drop of food coloring to aerosol shaving soap and "paint" on a cookie sheet. 3. Mix up instant pudding with water or milk and "paint" on a cookie sheet. ------------------------ 480 -- SOAP PAINT 1 c. powdered detergent 4 tbsp. liquid starch Beat detergent and starch with rotary beater until peaks form. Tempra coloring can be added. Apply with hands, brushes or sticks. ------------------------ 481 -- SILLY PUTTY 1/4 c. white glue (Elmer's) 2 tbsp. liquid starch Mix glue and starch together well. Allow to dry until it's workable. Use on a smooth surface. ------------------------ 482 -- FUN DOUGH 1 c. flour 1/2 c. salt 1/2 c. water Food coloring Liquid soap Mix flour and salt. Add water, a few drops of food coloring and a few drops of liquid soap. Presto - fun dough. Shape into balls or any design to hang on the Christmas tree. ------------------------ 483 -- HOMEMADE FINGER PAINTS 1 c. flour 4 tsp. salt 7/8 c. cold water Food coloring Mix ingredients together and store in separate jar for each color you prepare. ------------------------ 484 -- BUBBLE SOLUTION 1/2 gallon water 2/3 c. Dawn dish soap 3 tbsp. glycerin Stir lightly. Leave sit overnight. Make loops of stiff wire. Let kids have fun. Even grown up kids. ------------------------ 485 -- DOUGH ORNAMENTS 1 c. flour 1/2 c. salt 1/2 c. water Food dye Poster paints Yarn for hanging Mix flour, salt and water together to form a ball. Divide dough into smaller pieces. Sprinkle drops of food dye to desired colors. Mix thoroughly. Form into different shapes by hand or with cookie cutters. Make a small hole near the top of ornament for hanging. Bake 350 degrees for 20 minutes or until hard. If desired, color with poster paints after ornaments are cool. Thread yarn through hole to hang. ------------------------ 486 -- DOUGH ORNAMENTS 1 c. flour 1/2 c. salt 1/2 c. water Food dye Poster paints Yarn for hanging Mix flour, salt and water together to form a ball. Divide dough into smaller pieces. Sprinkle drops of food dye to desired colors. Mix thoroughly. Form into different shapes by hand or with cookie cutters. Make a small hole near the top of ornament for hanging. Bake 350 degrees for 20 minutes or until hard. If desired, color with poster paints after ornaments are cool. Thread yarn through hole to hang. ------------------------ 487 -- COCONUT PASTELS 1 (3 oz.) soft cream cheese 2 1/2 c. sifted confectioners' sugar 1/4 tsp. vanilla Dash of salt Food color (your choice color) 1/3 to 1/2 c. coconut (pecans can be substituted) Mix all ingredients together. Let set in refrigerator 2 to 3 hours. Roll into small balls. Place on wax paper and press down slightly. Place in refrigerator until serving time. ------------------------ 488 -- ALMOND PASTE 1/2 c. ground walnuts 1 c. white bread crumbs 1 c. egg, beaten 2 tbsp. melted margarine 1/2 c. granulated sugar 4 tbsp. almond extract ------------------------ 489 -- CINNAMON DOUGH ORNAMENTS 1 c. ground cinnamon 3/4 - 1 c. water 4 tbsp. white glue Mix into thick dough. Roll as for cookies. Cut into desired shapes,. making small hole at the top for hanging. Allow to dry completely. Thread ribbon through hole and hang. ------------------------ 490 -- LIBRARY PASTE Mix in a saucepan: 1 c. sugar 1 tsp. alum 4 c. water Cook until clear and thick. Add 30 drops of oil of cloves or wintergreen (etc.) and store covered. ------------------------ 491 -- PASTE Combine 1 cup flour and 1/2 cup water. Shake in a jar with a lid until mixture is creamy.COOKED (keeps better): Add 1/2 cup flour to 1 cup boiling water. Stir over low heat until mixture is thick and shiny. Store in covered container. ------------------------ 492 -- SILLY PUTTY Mix well: 1 part Sta-Flo liquid starch It needs to dry a bit before it is workable. It may be necessary to add a touch more glue or starch. You will have to experiment. It might not work well on a humid day. Store in an airtight container. ------------------------ 493 -- FINGER PAINTS 1/2 c. dry laundry starch 1/4 c. cold water 1 1/2 c. boiling water 1/2 c. soap flakes 1 tsp. glycerine Food coloring Mix starch and cold water in a saucepan. Pour in the boiling water and cook over low heat until shiny. Remove from the heat and add soap and glycerine. Divide into portions and add different food coloring. Variation: Just beat warm water into Lux or Ivory Flakes until consistency desired and add food coloring. ------------------------ 494 -- CINNAMON ORNAMENTS 1 c. ground cinnamon 3/4 to 1 c. water 4 tbsp. white glue Stir together all ingredients. The dough should be as thick as cookie dough. Refrigerate dough for 2 hours. Knead on cinnamon lined surface. Then roll 1/4 inch out with rolling pin and cut with favorite cookie cutter. To dry shapes, place on waxed paper at room temperature turning them 2 times a day for four days. Before dry use a straw to poke a hole in the ornament. Once dry use a ribbon to hang. ------------------------ 495 -- HOMEMADE FINGER PAINT Dissolve 1/2 cup cornstarch with just enough cold water to dissolve. Slowly add 4 cups of boiling water while whipping with wire whisk until smooth. Boil for 2 minutes. Divide into containers and add food coloring. Dry coloring works best. ------------------------ 496 -- SIDE DISH MADE WITH FILO DOUGH 6 eggs 1/2 c. flour 1 tsp. salt 1 carton (32 oz.) lg.-curd cottage cheese 1 c. sour cream 1 lb. filo dough, thawed 1 c. melted butter Beat eggs, then add flour and salt, mixing well. Add cottage cheese and sour cream and beat again. Heat oven to 325 degrees. Place 2 sheets of filo dough in a well buttered 13x9 inch rectangular baking dish. Brush 2 tablespoons butter over dough. Spread about 6 tablespoons cheese mixture over dough. Repeat with 2 layers of dough and 6 tablespoons of cheese mixture. Brush each layer of dough with butter. Continue layering in these quantities until only 2 sheets of dough remain and all cheese is used up. Add last 2 sheets of dough and drizzle any remaining butter over it. Bake until top is golden, about 1 hour. Cake will rise, but once removed from oven will sink to normal height. To serve, cut in squares. Serve warm as a side dish to meat or brunch dish. Serves 12. ------------------------ 497 -- BUBBLE BLOWING SOLUTION 1/4 c. liquid detergent 2 1/2 tsp. sugar 9 tbsp. cooking oil Few drops food coloring 1 3/4 qt. water Mix detergent, sugar, oil and food coloring. Add water. Shake until sugar is dissolved. Use bubble pipes, straws or wire circles to make bubbles. ------------------------ 498 -- SALT DOUGH ORNAMENTS 1/2 c. salt 3/4 c. hot water 1 1/2 - 2 c. flour Heat glass bowl with hot water then dry out. Add salt, hot water and stir until water is warm. Add flour 1/2 cup at a time until dough is moist, not sticky. Roll and cut out. Bake 8 hours or overnight at 200 degrees. Paint with water colors and dip in Varathane Clear Finish Semi-Gloss when paint has dried. ------------------------ 499 -- SALT DOUGH ORNAMENTS 1/2 c. salt, mix with 3/4 c. warm water Add: Knead, roll out dough on floured board, cut with cookie cutters. Cut paper clips for hangers. Insert hangers before baking. Bake at 325 degrees for 8 to 10 minutes. Paint with acrylics and varnish. For colored dough, add food coloring to water before mixing. Keep unused dough in sealed plastic bag. Will keep in refrigerator for 2 weeks. Not edible. ------------------------ 500 -- FINGER PAINT 2 c. flour 2 tsp. salt 2 1/2 c. cold water 2 c. hot water Food coloring Mix together and add cold water. Beat until smooth. Gradually add hot water. Boil until clear. Beat until smooth. Add food coloring. Store in jars. ------------------------ 501 -- SALT DOUGH BEADS FOR CHILDREN 2 c. flour 2 c. sugar 1/2 to 3/4 c. water with food coloring added Pam Mix dry ingredients. Add colored water; stir until creamy. Spray cookie sheet lightly with Pam. Form 1/2 to 1 inch balls of dough. Place on cookie sheet. Use a plastic drinking straw to make a hole in the bead. Bake at 200 degrees for 1 hour. String beads on yarn for a beautiful necklace. ------------------------ 502 -- SALT DOUGH VARIATIONS Combine 1/2 cup cornstarch, 2/3 cup water and 1 cup salt for kiddie's play. Cook 1 cup flour, 1/2 cup salt, 2/3 cup water in double boiler for 10 minutes, stirring. Cool; knead with food coloring for 10 minutes. One cup flour, 1/2 cup salt, 2 tablespoons Wesson oil, 2 teaspoons cream of tartar, 1 cup water and coloring should be cooked until it leaves the pan. Stir it constantly. Four cups flour, 2 cups salt, 1 cup water, 1 cup cornstarch, 1 tablespoon glycerine or salad oil and coloring should be mixed and stored in an air tight plastic bag. ------------------------ 503 -- ALL PURPOSE PASTE 1/4 c. sugar 1/2 c. flour 2 c. water 1 tbsp. alum Cook sugar and water until clear. Remove from heat and add powdered alum, store in refrigerator. Add flavor if you want it scented. Be sure to label! ------------------------ 504 -- FINGER PAINT One quart boiling water with 3/4 cup laundry starch should be boiled until mixture bubbles. Be sure to add boiling water to cold starch mixture to avoid lumps. Remove from stove and add 3/4 cup Lux or Ivory soap flakes. Stir until dissolved and add coloring while still warm. Add oil of wintergreen or peppermint as a preservative and store in a screw top jar. ------------------------ 505 -- BUBBLE BLOWING SOLUTION 1/4 c. liquid detergent 9 tbsp. oil 2 1/2 tbsp. sugar 1 3/4 qts. water Mix and shake until sugar is dissolved. Can add food coloring if you desire. ------------------------ 506 -- MODELING DOUGH Mix together: 1/2 c. cornstarch 2/3 c. water Cook and stir constantly until mixture thickens; cool; knead in vegetable coloring. ------------------------ 507 -- CORNSTARCH FINGER PAINT 1/2 c. cornstarch 1 qt. boiling water Powdered paint Dissolve starch in small amount cold water; gradually add hot water, cook until clear; add 2 tablespoons glycerine and clove oil. ------------------------ 508 -- FLOUR FINGER PAINT 2 c. flour 1 c. sugar 1 c. cornstarch Make thick paste of ingredients with cold water; pour on enough boiling water to make thick heavy starch, stir constantly until clear. ------------------------ 509 -- SILLY PUTTY 2 parts white glue (Elmer's) 1 part Sta-Flo liquid starch Mix well. It will need to dry a bit before workable. Store in airtight container. NOTE: If you use Elmer's school glue instead of regular white, it doesn't bounce or pick up pictures, but it makes a gooey delight your kids will love. ------------------------ 510 -- KOOL AID MODELING DOUGH 1 c. all purpose flour 1/4 c. salt 1 tbsp. cream of tartar 1 env. Kool Aid unsweetened soft drink mix, any flavor 1 c. water 1 tbsp. vegetable oil Mix flour, salt, cream of tartar and soft drink mix in medium saucepan. Stir in water and oil. Stir over medium heat 3 to 5 minutes until mixture forms a ball in the center of the pan. Remove to floured surface and knead until play dough consistency. Some Kool Aid flavors will need food coloring. ------------------------ 511 -- FUNNY PUTTY Mix together: 1 1/2 c. water Mix together: 1 tsp. Borax Pour together and add food coloring. Blend together with hands. ------------------------ 512 -- FUN CONES 1 box cake mix 15 - 20 flat bottom cones Preheat oven to 350 degrees. Set cones in muffin pan. Make cake according to directions. Fill cones 2/3 full with batter. Bake for 20 minutes. Frost when cool. ------------------------ 513 -- NON-EDIBLE CINNAMON CRAFT SHAPES 3/4 c. cinnamon, ground 1 tbsp. allspice, ground 2 tbsp. cloves, ground 1 tbsp. nutmeg, ground 3/4 c. applesauce Work into ball by hand, roll and cut with cookie cutters. Air dry on cookie sheets for 4 to 5 days. Use straw to make hole for hanging. ------------------------ 514 -- BUBBLE JOY 1 c. Joy soap 2 c. water 1/4 c. white Karo syrup Mix and let stand 3-4 hours or overnight. Will keep in a covered container for over a week. Then --RECIPE FOR HAPPINESS:-- 1 child, idealist, visionary, romantic, or the child in you Some type of bubble maker Add a pan full of Bubble Joy Mix well with summer, sunshine and a soft breeze. Build castles in the sky and have fun. ------------------------ 515 -- RAISING YEAST DOUGH Yeast dough raises best in a place that's 80 to 85 degrees and free of drafts, such as an unheated oven. Simply place the bowl of dough on 1 rack and a large pan of hot water on the rack underneath. To see if the dough has risen enough and is ready for shaping, press 2 fingers a half inch into the dough. If the indentation remains when you remove your fingers, the dough is ready for the next step. ------------------------ 516 -- CINNAMON ORNAMENTS These deliciously scented ornaments are perfect for the holidays, whether you use them to hang on your tree, display them on packages, or give them as gifts. They are not costly, take little time, simple enough for the kids to make, and your house will emit a seasonal aroma.EQUIPMENT: Mixing bowl Mixing spoon Rolling pin Cookie sheet Cookie Cutters Scissors Plastic bags INGREDIENTS: 3/4 c. ground cinnamon 1 tbsp. ground allspice 2 tbsp. ground cloves 1 tbsp. ground nutmeg 1 c. applesauce Copper wire (opt.) 1/8" or 1/4" satin ribbon (opt.) Combine first 4 ingredients, blending well. Stir in applesauce; mix well. (Mixture will be stiff.) Roll out to 1/4" thickness on an ungreased cookie sheet. Using cookie cutters, cut dough into the desired shapes. Peel away the excess dough and re-roll as necessary. Cut wire into 2" lengths as needed. Bend lengths of wire into horse shoe shapes and insert ends into tops, leaving half circles of wire exposed. Let dry, uncovered for 4 to 5 days. To hang, cut ribbon into 10" lengths as needed. Fold ribbon in half, knot ends together and pull tight. Push loop of ribbon under wire and pull knotted ends of ribbon through loop. Use additional ribbon to tie a bow at top of wire, if desired. After ornaments have dried, store in sealed plastic bags until ready to use. Yield: 25 small ornaments or 18 medium size ornaments. ------------------------ 517 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Food coloring Mix the first two ingredients and then add the water. Cook over a low heat, stirring constantly until well blended. Divide the mixture into 4 or 5 portions and add a different food coloring to each, plus a pinch of detergent. The latter facilitates cleaning up. ------------------------ 518 -- NO BAKE CINNAMON ORNAMENTS 3/4 to 1 c. applesauce 1 (4.12 oz.) bottle ground cinnamon Mix all together to form a stiff dough. Roll out 1/4 inch thickness. Cut with favorite cookie cutters. Make hole with straw for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling ornaments. ------------------------ 519 -- CINNAMON ORNAMENTS 3/4 to 1 c. applesauce 4.12 oz. bottle ground cinnamon No baking and simple for kids! Mix 3/4 to 1 cup applesauce with 1 (4.12 ounce) bottle ground cinnamon to form a stiff dough. roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Carefully put on rack to dry. Let air dry for several days, turning occasionally. Makes 12 sweet smelling ornaments. ------------------------ 520 -- PLAY-DOUGH 2 c. flour 1 c. salt 1 tbsp. oil Mix ingredients with hands, adding a few drops of water at a time until it becomes the consistency of bread dough. Try storing in Tupperware or a plastic bag in refrigerator, but throw away if crumbly or sticky. ------------------------ 521 -- PASTE FOR CHILDREN 1 c. sugar 1 c. flour 1 qt. cold water 1 tbsp. alum 1/2 tsp. oil of cloves Combine in top of double boiler the sugar, flour, and cold water. Cook until thickened, stirring often. Add to preserve the alum and oil of cloves. Seal into jars. Paste will set to stiffer consistency. Lasts indefinitely if kept sealed. Makes 5 cups of paste. ------------------------ 522 -- CRAFT DOUGH Per child: 1/4 c. salt 1/6 c. water Food coloring Mix salt and flour together in a bowl. Add food coloring to water. Add water to dry mixture a little at a time. Knead the dough with your hands. Add a little more flour if it is too sticky; a little more water, if it is too dry. Store in a plastic bag. ------------------------ 523 -- BUBBLE SOLUTION 1/3 c. dish soap or baby shampoo 1 1/4 c. water 2 tsp. sugar 1 drop food coloring Combine ingredients and pour into an unbreakable bottle. To blow bubbles, experiment using plastic straws, pipe cleaners formed into loops, strawberry baskets from the grocery store, spoons with holes in them and other items you think of. Do not drink. ------------------------ 524 -- BUBBLE RECIPE 2 c. Joy dishwashing detergent 6 c. water 3/4 c. white Karo corn syrup Combine, shake, let settle 4 hours. Store, covered in refrigerator to extend suds shelf life. Allow to warm before using. Use Joy! Costs about $1.50 per gallon. Non-toxic but not for human consumption.BUBBLING TIPS: 1. Do not stir wand in suds to avoid foaming. 2. If foam develops, scrape off with stiff card. 3. Keep suds clean, avoid dirt, grass, bugs, etc. 4. Rotate play area around yard to avoid damage to plants. 5. 9"x13" cake pan works well. 6. Bubbles are best on humid days. 7. In cold weather, if suds feel cold, use electric fry pan on warm setting. 8. Bubble in sheltered areas on windy days. 9. Joy and Karo work best. Other brands don't work as well. 10. Protect suds from direct sun, sun weakens suds. 11. As with other similar products, if bubbles get in eyes, wash thoroughly with water. 12. Soap is an eye irritant. Use common sense. ------------------------ 525 -- FACE PAINT 1 tsp. cornstarch 1/2 tsp. water 1/2 tsp. cold cream (any brand) Food coloring In a muffin tin fill individual sections with the face paint mixture.*Middle age is when you have two choices and you choose the one that gets you home earlier. ------------------------ 526 -- FINGER PAINT 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water In a saucepan, mix together sugar and cornstarch. Add cold water. Heat mixture on medium heat, stirring continuously for 5 minutes. Remove from heat. Separate into 4 containers. Add a few drops of food coloring and a dash of dish detergent. Mix together. ------------------------ 527 -- CORNSTARCH ORNAMENTS 1 box soda 1 c. cornstarch 1 1/2 c. water Mix well on stove, moderate heat. Stir with wooden spoon. Cook to consistency of dry potatoes. Let cool in pot. Roll out like dough. Cut with cutter. Decorate with red or green pen. Makes 50. ------------------------ 528 -- UNCOOKED ORNAMENTS 2 c. salt 2/3 c. water 1 c. cornstarch 1/2 c. cold water Mix and heat in saucepan the water and salt. Mix and stir cornstarch and water. Pour cornstarch mixture into first mixture. Stir over heat. Roll out between two pieces of waxed paper and cut out with cookie cutter. Does not require baking. Let the cookies air dry for 2 to 3 days. Then paint. Yield: 3-4 dozen. ------------------------ 529 -- FINGER PAINT Mix together dry tempera colors with either liquid detergent or liquid starch and use as finger paint. ------------------------ 530 -- PASTE 3 tbsp. flour 1 tsp. salt 1 tbsp. vinegar 1/2 c. water ------------------------ 531 -- FUN DOUGH 1 1/2 c. flour 1/2 c. salt 1/2 c. water Food coloring 1/4 c. vegetable oil or a few drops of liquid detergent Mix the flour and salt together in a bowl. Slowly add the water, oil and food coloring. Knead the dough well and shape into several small balls. Store the dough in a tightly closed container or plastic bag and keep in the refrigerator. This is an excellent recipe for those many school projects where the students need to "build" a model. ------------------------ 532 -- PLAY - DOUGH (STOVE TOP RECIPE) ix in medium pot: 1 c. white flour 1/4 c. salt 2 tbsp. cream of tartar ombine and add: 1 c. water 2 tsp. vegetable food coloring 1 tbsp. oil Cook over medium heat and stir together about 3-5 minutes. It will look like a "globby" mess and you'll be sure it's not turning out, but it will. When it forms a ball in the center of the pot, turn out and knead on a lightly floured surface. Store in an airtight container or plastic bag. Edible but not real tasty! ------------------------ 533 -- CINNAMON CUT - OUT ORNAMENTS One recipe makes approximately 15 ornaments. Do not eat these. 1 c. cinnamon 1 c. applesauce, room temperature Cookie cutters in various shapes Straws or toothpicks Ribbon for ties Mix together the cinnamon and applesauce until smooth. Turn out onto a surface sprinkled with cinnamon and roll out to 1/4 inch thickness or more. Using cookie cutters, cut out desired shapes. Use the straws or toothpicks to make holes for hanging. Line a cookie tin with wax paper. Carefully transfer ornaments to cookie tin. Let air dry 3 or 4 days turning often and carefully. When completely dry, thread narrow ribbon through hole for hanging. If you want to enhance the cinnamon smell, sprinkle ornaments with a few drops of cinnamon oil. The ornaments can be kept indefinately, just store in Ziploc bag. ------------------------ 534 -- PASTE 1 c. flour 3 c. water 1 tsp. benzoate of soda or salisylic acid Vegetable coloring Prepare as for starch and boil for five minutes. ------------------------ 535 -- FINGER PAINT 1 qt. boiling water 3/4 c. soap flakes 1 tsp. glycerine 3/4 c. laundry starch A few drops of clove or wintergreen oil Poster paint of desired color Moisten starch, pour into boiling water. Stir until thick and smooth. Remove from heat and add soap flakes. Stir until dissolved. Add starch mixture to color while still warm. Add oil of cloves or wintergreen to keep it fresh. Add glycerine after mixture cools. Paint on a glazed surface (shelf paper). ------------------------ 536 -- BUBBLE SOLUTION 1/3 c. dish soap or baby shampoo 1 1/4 c. water 2 tsp. sugar 1 drop food coloring Combine ingredients, use with store bought wand or shape hanger or wire into circle with hand, dip and blow! ------------------------ 537 -- HOMEMADE SILLY PUTTY 2 parts Elmer's white glue 1 part Sta-Flo liquid starch Mix well. Putty must dry a bit before it is workable. It may be necessary to add a bit more glue or starch, you will have to experiment. Store in an air tight container. Homemade Silly Putty has the same nasty characteristics of commercial Silly Putty. Beware of contact with clothes and carpet. Putty doesn't bounce or pick up pictures, but it makes a gooey delight your kids will love. ------------------------ 538 -- NO COOK PASTE A handful of flour Water A pinch of salt Gradually add water to flour and mix until gooey. Add salt. This recipe can also be used as a quickie finger paint by adding some food coloring and working it on heavy paper or cardboard. Also works well as a paper mache paste. ------------------------ 539 -- LIBRARY PASTE 1 c. flour 1 c. sugar 1 tsp. alum 4 c. water Oil of cloves or wintergreen Mix ingredients in a saucepan. Cook until clear and thick. Add 30 drops oil of cloves or winter green and store in a covered container. (If you can't find alum at the grocery store, it is available at the drugstore.) ------------------------ 540 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Food coloring Pinch of detergent Mix sugar and cornstarch in a pot. Add water. Cook over low heat, stirring constantly until well blended. Divide into small containers (small margarine tubs work well). Add food coloring to each, plus a pinch of detergent for easier clean up. Stir, cool and store tightly covered. Plus a pinch of detergent facilitates clean up. ------------------------ 541 -- FINGER PAINTS 1/2 c. dry laundry starch 1/4 c. cold water 1 1/2 c. boiling water 1/2 c. soap flakes 1 tsp. glycerine Food coloring Mix starch and cold water in a saucepan. Pour in the boiling water and cook over low heat until shiny. Remove from the heat and add soap and glycerine. Divide the portions and add different food coloring. ------------------------ 542 -- SOAPY FINGER PAINTS Beat warm water into Lux or Ivory Flakes to desired consistency and add paint or food coloring. If you don't wish to go the trouble to mix finger paints, add a drop of food coloring to aerosol shaving soap and let your child do his thing on a cookie sheet. ------------------------ 543 -- HOMEMADE PAINT Mix 1 teaspoon water and 1 teaspoon dishwashing liquid with 1/2 teaspoon food coloring. ------------------------ 544 -- INVISIBLE INKS Use any one of the following to write your message on plain white paper. 7-Up Apple juice Milk Or mix together 1 teaspoon sugar or salt and 2 teaspoons water. After you've written your message using a cotton swab, paint brush or your finger, let it dry completely. Then have your friend hold the paper over a hot light bulb (but not too close). Your message will turn brown and then your friend can read it. ------------------------ 545 -- SIDEWALK CHALK To make 1 stick: 1/3 - 1/2 c. water Tempera paint (powdered is best) Mix in either a bowl or a zip-lock bag the plaster of Paris and powdered paint or the plaster of Paris and 1/3 cup water plus a little liquid paint. Add more water if necessary, until mixture is the consistency of pancake batter. As you mix the batter it will start to thicken and get hot. Pour into a zip-lock bag and push it to the bottom. Roll the bag up and place in a toilet paper roll to form a round stick. Let set for 24 to 48 hours, unroll bag and open up so that air can get to it. Let set another 24 hours or so (the harder it is, the longer it'll last). ------------------------ 546 -- ANNE'S DOUGH BOYS 2 c. flour 1 tsp. baking powder 1/2 tsp. salt 2/3 c. water (cold) 1 tbsp. melted butter ------------------------ 547 -- PASTELITOS 1/2 lb. dried apricots (other dried fruits may be used) 1 1/2 c. water 1 c. sugar PASTRY: 4 c. flour 1 1/2 tsp. salt 1 1/2 c. shortening 1/2 to 3/4 c. ice cold water TOPPING: 1 1/2 tsp. sugar 1/2 tsp. cinnamon Cook dried fruit in water in a covered saucepan until tender, about 3 hours. Add more water if needed to prevent burning. Add 1 cup sugar to pulp and cook until thick, approximately 1 hour. Mash fruit so no large chunks of fruit remain. Allow fruit to cool while preparing pastry and before spreading. Preheat oven to 400 degrees. Prepare pastry by sifting dry ingredients into bowl. Cut in shortening until mixture resembles coarse meal. Add ice water slowly until dough binds together. Divide dough in half and roll each half out, very thin, on floured surface to fit 15 1/2 x 10 1/2 inch cookie sheet. Spread fruit mixture evenly over pastry. Place second layer of pastry over fruit filling. Press edges together to seal. Sprinkle with mixture of sugar and cinnamon. Make several vent openings with knife. Bake 30 minutes. Cool and cut into 2 inch squares. 40 squares. ------------------------ 548 -- BAKER'S DOUGH 4 c. flour 1 c. salt 1 1/2 c. water Mix together until a doughy consistency. Roll out with rolling pin. Cut with cookie cutters. Place on cookie sheets. Bake at 350 degrees for 35-40 minutes. ------------------------ 549 -- SIMPLE BASIC YEAST DOUGH 2 pkg. active dry yeast 1/2 c. warm (not hot) water 3/4 c. warm (not hot) milk 1/2 c. butter or margarine, melted 3/4 c. sugar 3 eggs, well beaten 1 tsp. salt 5-5 1/2 c. flour 1. Add yeast to water. Let stand a few minutes, stir to dissolve. 2. Combine milk, butter and sugar. Cool to lukewarm. Add eggs, salt and 2 cups flour; beat thoroughly. Stir in yeast mixture. Blend in remaining flour; beat 5 minutes. Do not knead. Brush with shortening. Cover and let rise until double in bulk (about 1 hour). 3. Turn out lightly floured surface. Knead 1 minute. Shape into the following Cinnamon Rolls.CINNAMON ROLLS: Oven temperature 375 degrees. Time 20-25 minutes. Yield 2 1/2 dozen. Divide "Simple Basic Yeast Dough" into 2 equal portions. Roll into a 12 inch square, spread with 1/2 cup softened butter or margarine and sprinkle with mixture of 1/2 cup sugar and 2 teaspoons cinnamon. Roll up tightly. Seal well by pinching edges of roll together. Cut into 3/4 inch slices. Place a little apart in greased 9 x 13 inch pan. Let rise until doubled in bulk (about 30 minutes). Bake in moderately hot oven (375 degrees) 20-25 minutes or until golden brown. Frost with confectioners' glaze. ------------------------ 550 -- WALNUT BUBBLE 1 loaf frozen bread dough 4 oz. pkg. butterscotch pudding (not instant) 1/2 c. brown sugar 1/2 c. chopped nuts 1 tbsp. ground cinnamon 6 tbsp. melted margarine Thaw dough in refrigerator overnight. Quarter loaf lengthwise; cut each quarter into 8 cubes (32 in all). Combine dry pudding, brown sugar, nuts and cinnamon; dip each cube into melted margarine then pudding mixture. Place in greased tube pan or bundt pan, 2 or 3 layers. Drizzle remaining margarine and sprinkle remaining pudding mixture over all. Cover and let rise 1 hour. Bake at 350 degrees for approximately 20 minutes. Let stand in pan 2 minutes before inverting onto plate. ------------------------ 551 -- SWEET DOUGH 2 c. milk 4 tsp. salt 1 1/2 c. sugar 1/2 c. cooking oil 5 well beaten eggs 1 c. water 4 pkg. dry yeast 12 or so c. flour Scald milk. Pour over salt, sugar and shortening. Cool to lukewarm. Add beaten eggs and yeast soaked in a cup of water at 115 degrees. Stir in flour using only enough so dough can be kneaded. Grease dough, cover and let rise until double. Knead down and when doubled again, make into rolls, buns, and coffee cake. Let rise again and bake at 350 degrees for 15-20 minutes. ------------------------ 552 -- BASIC SWEET DOUGH Add: 2 eggs 1 1/2 tsp. salt 1/4 c. sugar 1/4 c. shortening 4 to 4 1/2 c. sifted flour Turn out on floured board and knead into smooth, elastic dough. Let rise until double in size (about 1 hour). Punch down and let rest 5 to 10 minutes, covered. Shape into rolls or coffee cakes. Let rise in pan until doubled. Plain rolls may be baked at 375 degrees about 25 minutes. Makes 24 rolls. Note: In yeast doughs, instead of scalding the milk, you may use half evaporated milk and half warm water, if you wish. ------------------------ 553 -- PASTELITOS DE BODA 3/4 c. butter, room temp. 1/2 c. confectioners' sugar 2 tsp. vanilla 2 c. sifted all-purpose flour 1/4 tsp. salt 1 c. finely chopped walnuts 1/4 c. heavy cream Confectioners' sugar (sprinkled) Cream together butter and sugar; add vanilla. Add flour, salt and nuts. Add creamy; knead lightly. Form into a roll 2 1/2 inches in diameter; roll up in plastic wrap. Chill several hours or overnight. With sharp knife, cut in 1/4 inch slices. Place on ungreased cookie sheets; bake at 375 degrees for 15 minutes or until delicately browned around edges. Remove to wire cooling rack. While still hot, roll in or sprinkle with confectioners' sugar. Good served with hot chocolate. Yield: about 3 dozen. ------------------------ 554 -- BASIC DOUGH 1 c. butter or margarine, softened 1 1/2 c. confectioners' sugar 1 egg 1 tsp. vanilla 2 1/2 c. Gold Medal flour* Mix butter, sugar, egg and vanilla thoroughly. Blend in flour. Divide dough in half.GERMAN LOVE COOKIES: To 1/2 Basic Dough (above), mix in: 1/4 c. dark molasses 1/2 tsp. grated lemon peel 1/2 tsp. each cinnamon, cloves, allspice & nutmeg Cover, chill at least 2 hours. Heat oven to 375 degrees. Roll dough 1/4 inch thick on well-floured cloth-covered board. Cut into rectangles, 2 1/2 x 1 1/2 inches. Bake on ungreased baking sheet 10 to 12 minutes or until no imprint remains when lightly touched with finger. While warm, brush cookies with Lemon Glaze, blend: 1 tbsp. lemon juice 1 1/2 tsp. water Few drops food color, if desired Makes about 2 1/2 dozen.SWEDISH RUBY DROPS: Heat oven to 375 degrees. Shape 1/2 Basic Dough (above) by rounded teaspoonfuls into balls. If desired, roll balls in colored sugars or dip in slightly beaten egg white and roll in finely chopped nuts. Place 1 inch apart on ungreased baking sheet; press thumb deeply into center of each. Bake 10 to 12 minutes or until set but not brown. Cool. Fill thumbprint with favorite jelly. Makes about 3 dozen.NORWEGIAN WREATHS: Heat oven to 375 degrees. To 1/2 Basic Dough (above), mix in 1 teaspoon grated orange peel. Shape dough by rounded teaspoonfuls into pencil-like strips about 5 inches long. Form each strip into a circle, overlapping 1/2 inch at each end. Brush tops lightly with slightly beaten egg white; sprinkle with granulated sugar. Press bits of red candied cherries on center of overlap for holly berries; add little leaves of green candied cherries or citron. Bake on ungreased baking sheet 8 to 10 minutes or until set but not brown. Immediately remove from baking sheet. Makes about 3 dozen. ------------------------ 555 -- HELPERS' FUN Mom makes her favorite sugar or drop cookie recipe. Spoons out on waxed paper. Then she lets me press into circles and place on cookie sheet. The best is creating decorative cookies from sprinkles, Hershey drops or peanut butter drops, red hots, etc. that mom puts in bowls and I have all the fun. After she cooks them, I serve (or share with those who are ill) and enjoy my masterpieces. ------------------------ 556 -- PASTEL PATTIES 1/2 c. Karo light corn syrup 1/3 c. margarine 1 tsp. vanilla 1/2 tsp. salt 1 lb. confectioners' sugar Beat Karo syrup with margarine, vanilla, and salt. Mix in confectioners' sugar. Knead until smooth. Tint with food color. Shape into 1 1/2 inch patties; top with nut halves. ------------------------ 557 -- HERMAN DOUGH STARTER 2 c. flour 2 c. warm water 1 env. (1/4 oz.) active dry yeast Let Herman incubate overnight in a loosely covered container in a warm place. The next day add 1/2 cup sugar, 1 cup milk and 1 cup flour and stir with a wooden spoon. Then refrigerate and stir at least once a day. On the fifth day feed him again. At the end of 10 days give a cup to a friend, keep a cup and feed it and use remaining two cups to make coffee cake, crumpets, cake, oatmeal cookies or even blueberry pancakes. Or you could experiment and make pizza dough. If you can't use Herman on the 10th day, feed him a teaspoon sugar, then use the next day. Whole wheat flour may be used also.HERMAN FOOD: 1 c. flour 1 c. milk 1/2 c. sugar Mix flour, milk and sugar; makes one batch of Herman Food. Mix food with Herman Starter (the mixture will be lumpy). Cover bowl loosely with plastic wrap and store in refrigerator. Stir daily. On fifth day feed again. ------------------------ 558 -- SUMMER PASTELS 2 c. soft butter 2 c. sifted confectioners' sugar 4 1/2 c. Gold Medal flour 1/2 tsp. salt Mix butter, sugar and salt thoroughly. Measure flour by dip-level- pour method. Add flour and blend with hands. If dough is dry, add 1 to 2 tablespoons milk. Divide dough into thirds. Add 9 different food coloring and flavoring from variations listed below to each third. Mold into 3 long, smooth rolls, about 2 inches in diameter. Place on waxed paper and roll in trim. Wrap tightly and chill until stiff (several hours or overnight). Heat oven to 375 degrees. Slice cookies 1/8 inch thick. Place on ungreased baking sheet. Bake 7 to 9 minutes. Do not brown. Makes about 10 dozen.GREEN COOKIES: Add 2 tablespoons grated lemon rind and few drops of green food coloring. Roll in nonparellels.PINK COOKIES: 1/2 to 1 tsp. peppermint flavoring Few drops red food coloring Roll in red crystal sugar.CHOCOLATE: Add 2 squares semi-sweet chocolate (2 ounce) melted. Roll in chocolate shot.YELLOW: Add 2 tablespoons grated orange rind, few drops yellow food coloring. Roll in chopped nuts. ------------------------ 559 -- COLD DOUGH 8 c. flour 8 egg yolks 1 lb. butter or oleo 1 lb. Crisco 1 pt. sour cream 1 lg. yeast Dissolve yeast in 1/2 cup warm water. Mix everything together and put in refrigerator overnight or at least 8 to 9 hours. Roll a little at a time on flour and sugar, more sugar. Bake on ungreased pans until brown at 375 degrees about 15 to 20 minutes. Use filling of your choice. ------------------------ 560 -- COLD DOUGH 10 c. sifted flour 1 tsp. salt 1 lb. butter 1 lb. Crisco 8 egg yolks 1 lg. yeast, 1/4 c. water, dilute 1 pt. sour cream Mix as for cold dough (dry ingredients, butter, Crisco, eggs, yeast, sour cream). Chill overnight. Roll out dough in granulated sugar. Bake at 350 degrees for 15 to 20 minutes.FILLING: 1 c. milk 1/2 stick butter Heat together. Sugar to taste (1 c.) Add more milk to get moist enough (about 1/2 cup more). ------------------------ 561 -- PASTEL DE COCA 1 Caja de Yellow cake mix 1 Caja de pudding instantaneo (chocolate) 1 1/3 taza de coca 4 huevos 2/3 taza de aceite (vegetal) Engrasar y harinar un molde. Mientras revuelve todos los ingredientes con una batidora. Heche esto en el molde preparado y lo pone a hornear a 350 grados por 45 minutes. BETUN: 6 cucharadas de coca 2 cucharadas de cocoa 1 barra de mantequilla o margarina 1 caja de azucar glas (conf. sugar) 1 taza de nueces picadas Calentar la coca hasta hervir. Remover del fuego y agregue azucar glas y cocoa. Revuelva bien y agregue las nueces. Ponga encima del pastel cuando todavia este caliente. ------------------------ 562 -- PASTELITOS DE BOMBONES 50 bombones 1/2 barra de mantequilla 5 tazas de rice crispies (maizoro) Derretir mantequilla y agregar los 50 bombones meneando constantemente; saque del fuego y agreguele las 5 tazas del rice crispies (maizoro). Vaciar esto en un molde cuadrado y dejarlo por 15 minutes. No lo toque porque esta muy pegajoso. Cuando pasen los 15 minutos, lo extiende a las orillas, lo corta en cuadritos y lo deja por dos horas; despues que pase este tiempo, puede comerse. ------------------------ 563 -- PASTEL DE ZANAHORIA 1 taza de zanahoria rallada 1 1/2 taza de aceite (Wesson) 4 huevos 2 tazas de azucar 3 tazas de harina 3 cucharaditas de canela 2 cucharaditas de polvo de hornear 2 cucharaditas de baking soda 1/2 cucharadita de sal EXTRA: 1 bote de 8 oz. pina partida (crushed) 1 taza de nueces en pedazos 1 taza de pasas Revolver los cuatro primeros ingredientes, luego agregue los demas batiendo bien con la batidora. Despues agregue los extra ingredientes pero estos no los bata con la batidora sino que los revuelva nada mas. Cocine por 1 hora y 15 min. a 350 grados.BETUN (FROSTING): 1 caja de azucar glas (powder sugar) 1 barra de mantequilla 1 (8 oz.) queso Philadelphia cream cheese Batir bien y agregar arriba del pastel cuando este completamente frio. ------------------------ 564 -- PASTEL DE PINA 6 oz. de mantequilla 1 taza de azucar 3 1/2 taza de harina (cernir 3 veces antes de medir) 5 huevos 1 cucharada de royal 1/4 cucharadita de sal 1 1/2 taza de pina envasada cortada en trocitos 1 taza de jugo de pina Manera de prepararse: Prepare 2 moldes engrasandolos y rociar con harina Cernir harina, royal y sal. En la batidora a velocidad med. cremar la mantequilla y agregar el azucar, poco a poco agregar los huevos 1 a 1 batiendo bien despues de cada uno, agregar la pina y batir bien. Poner los ingredientes secos con el jugo. Bata solamente lo necesario. Si bate mucho la pasta queda dura. Hornear en el horno precalentado a 350 durante 25 o 30 minutos. ------------------------ 565 -- BASIC DOUGH 1/2 c. butter or margarine 1/2 c. shortening 1 c. white sugar 1 c. brown sugar 2 eggs 3 c. flour 1/2 tsp. salt 3 tsp. cream of tartar 2 tsp. soda 1 tsp. vanilla 12 oz. chocolate chips, peanuts, raisins, or M&M's Cream butter, shortening, and sugar. Add eggs, then add dry ingredients, vanilla, and chips. Bake at 350 degrees for 8-10 minutes. ------------------------ 566 -- FRIENDSHIP STARTER DOUGH 1/2 tsp. dry yeast 1 oz. warm water 1 tbsp. sugar 1 tbsp. vinegar 1/2 tsp. salt 1 c. flour 1 c. milk, room temperature Dissolve yeast in warm water. Add all ingredients in a bowl and cover with plastic wrap. Let stand in warm place 2 days to ferment. It will become bubbly and have a sour smell. After second day, start your friendship bread or cake recipe. ------------------------ 567 -- SHORTBREAD DOUGH 2 c. powdered sugar 2 c. soft butter or margarine 2 egg yolks 4 c. flour 1 c. cornstarch In large bowl, combine powdered sugar and butter; cream well, until light and fluffy. Add egg yolks; blend well. Lightly spoon flour into measuring cup; level off. Add flour and cornstarch, stir until mixture forms a smooth dough. Shape and flavor as you desire. ------------------------ 568 -- SOAP PAINT 1 c. powdered detergent 4 tbsp. liquid starch Beat detergent and starch with rotary beater until peaks form. Tempra coloring can be added. Apply with hands, brushes or sticks. ------------------------ 569 -- FINGER PAINT 1/2 c. Argo starch 1 qt. boiling water 1/2 c. Ivory flakes 1/4 c. talcum powder Poster paint or food coloring Soften starch in a small amount of cold water. Over medium-low heat, add boiling water stirring constantly until mixture bubbles up. Remove from heat, let cool somewhat and add Ivory flakes and powder. Stir until well mixed. Divide the portions and add different colorings. Use glazed shelf paper to paint. Wet on both sides with sponge. Turn glazed side up and smooth out bubbles before spreading on paint. Variations: 1. Beat warm water into Lux or Ivory flakes until the consistency desired; add paint or food coloring. 2. Add a drop of food coloring to aerosol shaving soap and "paint" on a cookie sheet. 3. Mix up instant pudding with water or milk and paint on cookie sheet. ------------------------ 570 -- CINNAMON ORNAMENTS 3/4 c. ground cinnamon 1 tbsp. ground allspice 1 tbsp. ground cloves 1 c. applesauce 1/4 inch satin ribbon Toothpick or straw Combine spices blending well. Stir in applesauce. Mixture will be stiff. Roll out 1/4 inch thick on ungreased cookie sheet. Cut out shapes. Using a toothpick or straw make a hole in the top of shape. Air dry about 5 days at room temperature or dry in warm oven for 3 hours. Can be painted with acrylic paint when dry. Hang with a pretty ribbon. ------------------------ 571 -- SCENTED CINNAMON ORNAMENTS 4 oz. can cinnamon, approximately 1 c. 1 tbsp. cloves 1 tbsp. nutmeg 3/4 c. applesauce 2 tbsp. white glue In medium bowl combine cinnamon. cloves, and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2-3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. Roll out each dough portion to 1/4 inch thickness. Cut dough with cookie cutters of desired shapes. Using straw or toothpick. Make a small hole in top of ornament. Place cut outs on wire racks and allow to dry at room temperature for several days. Thread ribbon through hole in ornament. DO NOT EAT. About 32 (2 inch) ornaments. ------------------------ 572 -- GLUE OR PASTE 1 tbsp. cornstarch 1 tbsp. white flour Soften and blend with 2 tablespoons cold water. Add 1/2 cup boiling water and stir well. Then put on low heat and stir constantly until thick. If you feel its too thick when cool add a little cold water and stir. Makes a good 1/2 cup of paste. Keeps well. Put in baby food jar to use and store in refrigerator when not in use. ------------------------ 573 -- SCENTED CINNAMON ORNAMENTS 1 c. cinnamon 1 tbsp. cloves 1 tbsp. nutmeg 3/4 c. applesauce 2 tbsp. white glue Mix together and roll out 1/8 to 1/4 inch thick. Cut with cookie cutters. Make hole in ornament with toothpick for ribbon to hand if desired. Dry ornaments on wire rack. ------------------------ 574 -- CHILDREN'S BUBBLE BATH 1/2 c. liquid detergent 1 c. Epsom salt 4 or 5 drops glycerine Few drops food coloring Few drops fragrance Mix together. ------------------------ 575 -- CHILDREN'S PASTE 1 tsp. flour 2 tsp. cornstarch 1/4 tsp. powdered alum 3 oz. water Mix dry ingredients. Add water slowly, stirring constantly over low heat until thick. Let cool. Keep in covered jar. ------------------------ 576 -- BLENDER ALMOND PASTE 1/2 c. orange juice 2 c. blanched almonds 1 c. sugar Blend 1 cup almonds and sugar and orange juice until nuts are very fine. Blend remaining almonds until very fine. Knead together, cover with dampened cheesecloth, and store in an airtight container in the refrigerator.MACAROONS (ALMOND): 1/2 lb. almond paste 1 c. sugar 3 egg whites 2 tbsp. cake flour 1/8 tsp. salt 1/3 c. confectioners' sugar Preheat oven to 300 degrees. Cover cookie sheet with parchment or brown paper. By hand or the food processor, soften the paste. Gradually blend in granulated sugar and egg whites. Mix in confectioners' sugar, flour and salt. Drop by teaspoon fulls onto paper covered sheets. Cover and let stand 30 minutes. Bake 25 minutes. Lay the paper linings on a damp cloth, cool and peel off the macaroons.MAMA BROWN'S MACAROON PUDDING: 4 eggs 2 c. sugar 1 qt. sweet milk 2 doz. almond macaroons 1 pkg. plain gelatin Heat milk in a double boiler. Add egg yolks to milk. Mix gelatin and pour into hot mixture. Beat egg whites until stiff. Pour over egg mixture. Crumble macaroons into flat dish, pour hot mixture over this. Let congeal and serve with whipped cream. ------------------------ 577 -- DOUGH ORNAMENTS 1 c. salt 4 c. flour 1 1/4 c. water Mix ingredients. Roll or press out to 3/8 to 1/2 inch thick. Use cookie cutters or use your imagination to shape ornaments; poke a hole in top for a string. Pick with a toothpick to prevent uneven rising and bake at 300 degrees for 2 to 3 hours or until no longer soft. Paint with tempera or poster paints. Varnish for a high gloss. ------------------------ 578 -- HOMEMADE SILLY PUTTY 2 parts white glue (Elmer's) 1 part Sta-Flo liquid starch Mix well, let dry to become workable. Store in airtight container. ------------------------ 579 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Mix and cook over low heat, stir until well blended. Divide into 5 parts, add food color. ------------------------ 580 -- CINNAMON TREE ORNAMENTS - NON EDIBLE 4 oz. cinnamon 1 tbsp. nutmeg 1 tbsp. cloves 3/4 c. applesauce (cheap) 2 tbsp. white glue Mix and knead all ingredients. Roll out like cookies and cut into shapes with floured cutters. Air dry cutouts for 2 to 3 days. If they are to be hung, punch hole in "cookie" before it is dried. Makes 25 small cookie shapes. ------------------------ 581 -- SAND DOUGH 1 c. sand, strained 3/4 c. hot water 1/2 c. cornstarch Waxed paper Mix ingredients in an electric skillet. Cook on a low heat setting, stirring with a long-handled wooden spoon until it has a dough-like consistency. Spoon out onto waxed paper. When it is cool, knead and mold the dough as desired. Set the finished figures out in the sun to dry. ------------------------ 582 -- FINGER PAINT 3/4 c. cold water 1/2 c. cornstarch 1 envelope Knox gelatin 1/4 c. water Combine cold water and cornstarch. Soak Knox gelatin in 1/4 cup water. Mix 2 cups hot water and the cornstarch mixture. Cook over medium heat and then blend in the gelatin. Now stir in 1/2 cup soap flakes and stir until dissolved. Cool. Divide into jars and color with food coloring. Makes 3 cups. ------------------------ 583 -- PAPER PASTE 1/3 c. non self-rising wheat flour 2 tbsp. sugar 1 c. water 1/4 tsp. oil of cinnamon 1. Mix in saucepan gradually adding water, stirring vigorously to break up lumps. 2. Cook until clear (stir constantly). 3. Remove from stove. Add oil of cinnamon. Blend well. Makes 1 cup. Store in jar several weeks without refrigeration. ------------------------ 584 -- FACE PAINT 1 tsp. cornstarch 1/2 tsp. water 1/2 tsp. cold cream Food coloring Mix until well blended. 2 drops of desired coloring. ------------------------ 585 -- FINGER PAINTS 1/2 c. non self-rising wheat flour 2 c. water 1 tbsp. glycerine 1 tsp. borax for preservative (Sm. screw top jars) Food coloring or poster paints Borax is toxic - omit around small children. 1. In pan mix flour, 1/2 cup water; form paste. 2. Add rest of water. Cook low heat until thick and clear, stirring constantly. 3. Let cool. Add glycerine and borax. If mix is too thick, does not spread. Add small amount of water. 4. Divide and pour into screw top jars. Add coloring, mix well. Makes 2 cups. Can double if desired. Dip shelf liner or typing water in water. Spread on washable surface. Add dab of water. Dip hands in water. Spread with hands. Make designs. Does not crack or peel. ------------------------ 586 -- CLASS ROOM PASTE 1 c. non self-rising flour 1 c. sugar 1 c. water (cold) 4 c. boiling water 1 tbsp. powdered alum 1/2 tsp. oil of cinnamon 1. Combine flour and sugar in a large pot. Slowly stir in cold water to form a paste. 2. Slowly add boiling water. Stir vigorously to break up lumps. 3. Bring to boil. Stir constantly until thick and clear. 4. Remove from heat; mix well. 5. Add oil or cinnamon if paste will not be used immediately. Makes 1 1/2 quarts. Good for kids. ------------------------ 587 -- THIN PASTE 1/4 c. sugar 1/4 c. non self-rising wheat flour 1/2 tsp. powdered alum 1 3/4 c. water 1/4 tsp. oil of cinnamon 1. Mix sugar, flour and alum in medium pan. 2. Gradually add 1 cup water. Break up lumps. 3. Boil until clear, stir constantly. 4. Add remaining water and oil of cinnamon. Stir until thoroughly mixed. Makes 1 pint. Spread with brush. Great for scrap books, collages, paper machie. ------------------------ 588 -- BUBBLE BATH 1/2 c. Ivory Snow liquid 1/2 tsp. glycerine 6 drops food coloring 1 c. epsom salt 6 drops cologne ------------------------ 589 -- CINNAMON ORNAMENTS 3/4 c. ground cinnamon 1 tbsp. allspice 2 tbsp. cloves 1 tbsp. nutmeg 1 c. applesauce Copper wire 1/4 inch satin ribbon Combine spices, blending well. Stir in applesauce. Mix well (mixture will be stiff). Roll out to 1/4 inch thickness on an ungreased cookie sheet. Using small or medium size cookie cutters cut dough into desired shapes. Peel away excess dough and reroll as necessary. Insert 2 inch lengths of wire, bend into horseshoe shape. Let ornaments dry uncovered 4 to 5 days. To hang cut ribbon into 10 inch lengths as needed. Fold ribbon in half. Knot ends together and pull tight. Push loop of ribbon under wire and pull knotted ends of ribbon through loop. Be sure and store in sealed plastic bags. ------------------------ 590 -- DOUGH ORNAMENTS OR BAKER'S CLAY 4 c. flour 1 c. salt 1 1/2 c. water Cookie cutters Drinking Straw Yarn Water colors or tempera paint Glitter (opt.) Clear fixative spray Mix flour, salt and water together. Knead 5 minutes and shape into a ball. Roll dough on a floured surface. Cut into shapes with cookie cutters or shape into your own designs. Make a hole in the top of each ornament with a drinking straw. Bake at 350 degrees for 1 hour. Paint with water colors or tempera paint. While paint is still wet, sprinkle with glitter. When paint is dry, spray with clear fixative. Insert yarn into hole and tie into a bow. DO NOT EAT these ornaments. ------------------------ 591 -- FINGER PAINT 1/2 c. flour 1/2 c. salt Water for consistency (thick gravy) Food coloring, as desired ------------------------ 592 -- FINGER PAINT 2 c. flour 2 tsp. salt 3 c. cold water 2 c. hot water Coloring Mix flour and salt. Pour in 3 cups cold water gradually. Beat with mixer until smooth. Add hot water. Boil until it becomes clear. Beat until smooth. Mix with desired colors. Serves Lots of happy children. ------------------------ 593 -- BAKED DOUGH ORNAMENTS 4 c. all purpose flour 1 c. salt 1 1/2 c. water Tempera or acrylic paint String or ribbon Clear acrylic or varnish Do not eat the ornament. Mix all ingredients in large bowl with your hands. Roll into a smooth ball. Roll dough 1/4" thick with rolling pin on waxed paper. If sticky, sprinkle more flour on wax paper. If sticky, sprinkle more flour on wax paper, cut out shapes with cookie cutters or table knife. Use a pencil to make a hole for a string to go through. Bake 4 to 5 minutes in microwave on high. Do one at a time. The time needed and the size/thickness can be changed for different projects. When cooled they can be painted with tempera/acrylic paint. Then spray with clear acrylic paint (or varnish) to seal out moisture. Store in cool, dry place when not being used. ------------------------ 594 -- FINGER PAINT 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Food coloring Mix sugar and cornstarch and then add water. Cook over low heat, stirring constantly. Divide mixture into number of colors you want. Add food coloring and a little detergent to help with cleaning. ------------------------ 595 -- NO BAKE - NO EAT SCENTED ORNAMENTS Mix 3/4 to 1 cup thick applesauce with 1 (4.12 ounce) bottle of ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters and make small hole for ribbon, or roll into small balls. Carefully put on rack or tray to dry. Let air dry several days, turning occasionally. Makes 12 scented ornaments. ------------------------ 596 -- GREASEPAINT - FORMULA FOR MAKEUP There are 2 basic formulas. Use a white undereye makeup stick for good overall coverage.WHITE FORMULA: 2 tsp. white shortening 5 tsp. cornstarch 1 tsp. white flour Glycerin Food color Using rubber spatula, blend first 3 ingredients on a white plate to form smooth paste. Add 3 or 4 drops glycerin for a creamy consistency. The yield should be enough for a child's face. Using fingers, stroke in one direction, spreading mixture over face.BROWN FORMULA: 1 tsp. white shortening 2 1/2 tsp. unsugared cocoa Mix as for white formula. Greasepaint can be removed easily with white shortening, cold cream or baby oil. ------------------------ 597 -- FINGER PAINT 1/2 c. dry laundry detergent (white) 2 tbsp. liquid starch Food coloring (several colors) Combine dry detergent and liquid starch. Beat with an egg beater until thick. Add food coloring to make different colored paints. Keep in tightly covered containers (such as margarine tubs or baby food jars). ------------------------ 598 -- FINGER PRINT PAINT 1/2 c. flour 1.4 c. water 1/2 c. liquid detergent or liquid laundry starch Food coloring or poster paint Mix up flour and water, then add liquid detergent or starch. Add food coloring or poster paint. Now your ready to paint with. Brett says: you put your finger in it and then when your done making all you want you let it dry and when it's done drying you make faces on the circle. ------------------------ 599 -- MODELING DOUGH 1 c. flour 1/4 c. salt 2 tbsp. cream of tartar 1 c. water 1 tbsp. vegetable oil Food coloring Mint flavoring (for scent) if desired Mix flour, salt, cream of tartar in medium pan. Stir in water, oil, coloring and flavoring. Stir over medium heat 3 to 5 minutes until mixture forms a ball in center of pan. Store in airtight container. ------------------------ 600 -- TREE ORNAMENTS 2 c. flour 1 c. salt 1 c. water Mix ingredients, roll and cut shapes with cookie cutters. Use a straw to make a hole to hang with. Bake slow, 275 degrees. Stick with a toothpick if they swell. Bake to a golden brown. Wipe off before you paint. Can use model paint, varnish and magic marker. ------------------------ 601 -- TAKE TIME FOR 10 THINGS 1. Take time to work, it is the price of success. 2. Take time to think, it is the source of power. 3. Take time to play, it is the secret of youth. 4. Take time to read, it is the foundation of knowledge. 5. Take time to worship, it is the highway of reverence and washes the dust of earth from our eyes. 6. Take time to love, it is the one sacrament of life. 7. Take time to help and enjoy friends, it is the source of happiness. 8. Take time to dream, it hitches the soul to the stars. 9. Take time to laugh, it is the singing that helps with life's loads. 10. Take time to plan it is the secret of being able to have time to take time for the first nine things. ------------------------ 602 -- TOMATO PASTE 8 qts. peeled and chopped tomatoes, take most of the seed out 1/2 c. chopped sweet red peppers 2 bay leaves 1 tbsp. salt 1 clove of garlic Combine first 4 ingredients and cook slowly 1 hour. Press through fine sieve. Add garlic (if desired), 1 bay leaf and continue cooking slowly until thick enough to round up on a spoon. About 2 1/2 hours. Stir often to prevent burning on. Remove garlic and bay leaf. Pour hot into 1/2 pint cans. Put cover and seal on. Boil in hot water bath for 45 minutes. Makes 9 half pints. ------------------------ 603 -- FINGER PAINT 2 c. flour 2 tsp. salt 3 c. cold water 2 c. hot water Mix salt and flour, add cold water gradually and beat with egg beater until smooth. Add hot water and boil until mixture loses chalky appearance. Beat smooth. Color with food coloring. ------------------------ 604 -- FINGER PAINTS 2 c. water 2 tbsp. laundry starch Food coloring (to desired color) Cook water and starch until creamy, no lumps. Add coloring last. Makes 1 pint. ------------------------ 605 -- PLAY DOE 1 c. flour 1 c. water 2 tsp. cream of tartar 1/2 c. salt 1 tbsp. oil Cook over medium heat until it sticks to the sides of pan (you'll know when it's done). Place on wax paper. Add food coloring, mixing it in with your hands. ------------------------ 606 -- CINNAMON ORNAMENTS 1 c. cinnamon 1 tsp. allspice 1 tsp. cloves 1 tsp. nutmeg 1 c. applesauce Mix dry ingredients, add applesauce a little at a time to thick consistency. Roll 1/4 inch thick and cut into different shapes (use cookie cutters). Let dry 4 to 5 days on flat surface. (Great for Christmas tree ornaments). May be wrapped and stored, add a few drops of oil cinnamon. ------------------------ 607 -- DISAPPEARING PAINT Mix 1/8 teaspoon "bluing" with 2 cups of water and let the kids paint the patio. It disappears! Love, Mrs. Brown. ------------------------ 608 -- CRAZY PUTTY Mix equal parts of white glue and liquid starch. Knead to desired consistency. It stretches, snaps, and bounces. Love, Mrs. Brown. ------------------------ 609 -- FINGER PAINT Beat together equal amounts of liquid starch and Ivory flakes detergent. Beat until smooth. Add Kool-Aid for color. Add 1/4 teaspoon oil of cloves for a preservative if desired. When adding Kool-Aid for color, use dry unsweetened packages. Love, Mrs. Brown. ------------------------ 610 -- FAMILY REUNION FRIED DOUGH Each year at reunion picnic everyone heads for Marian's fireplace for fried dough. It has been a tradition for many years. A good start for the day!! Here's the recipe. 3 tbsp. (or 3 pkgs.) yeast 1/3 c. melted margarine 1 flat tbsp. salt 3/4 c. honey (or sugar) 4 c. flour Add yeast to warm water. Let stand about 5 minutes (until bubbly). Add melted margarine, salt, honey or sugar and flour. Beat all together until smooth. Then add enough flour to make a firm dough. Hand knead for 8 or 10 minutes. This makes a very large batch! Fry in hot oil about 30 seconds, then turn once. Drain on brown paper bags. Shake with confectioners' sugar and let the crowd dig in. NOTE: I use a very old iron kettle for frying several at a time. I also take the dough to the picnic in a large clear plastic bag inside a cooler. ------------------------ 611 -- CINNAMON ORNAMENTS 6 tbsp. applesauce 9 tbsp. plus 2 tsp. ground cinnamon 1 tsp. ground cloves Some extra cinnamon for rolling dough Fun for the kids to help make and smell good when hung on Christmas tree or wreaths, etc. Mix applesauce, cinnamon and cloves. Stir until well blended. Knead dough with fingers until it feels like clay. Sprinkle cinnamon on pastry board and rolling pin. Roll dough to about 1/8 inch thickness. Use cookie cutter or cut around patterns using a small knife. Use a pointed tool to draw eyes, nose or other designs. Make a hole through the cookie for hanging. Place on cookie sheet and bake in 120 degree oven for 1 1/2 hours. Turn off oven and leave in warm oven 5 or 6 hours or overnight. Decorate with ribbon or flowers. Seal in plastic bags. ------------------------ 612 -- SPICE ORNAMENTS 6 oz. (3/4 c.) ground cinnamon 1 tbsp. allspice 2 tbsp. ground cloves 1 tbsp. ground nutmeg 1 c. smooth applesauce Mix dry ingredients. Stir in applesauce. Mixture will be stiff. Roll out, like dough, to 1/4 inch thick. Cut out with cookie cutters and place on ungreased cookie sheet. Use toothpick to make hole to string ribbon. Dry uncovered 4 days. ------------------------ 613 -- PASTEL PATTIES Beat 1/3 cup Karo light corn syrup, 1/3 cup margarine, 1 teaspoon vanilla or 1 teaspoon rum extract and 1/2 teaspoon salt. Mix in 1 pound confectioners' sugar. Knead until smooth. Tint with food color. Shape into patties; top with nuts or nut halves. Makes about 50. ------------------------ 614 -- 3 SIMPLE FINGER PAINT RECIPES #1: Spread liquid starch over dry paper and shake powdered paint on paper and spread with hands. #2: Spread hand lotion over dry paper and shake powdered paint on the lotion and spread around with fingers. #3: Dissolve 2 tablespoons cornstarch in 6 tablespoons cold water in a cup. Boil 1/2 cup water in pan and add the cornstarch mixture, stirring constantly. Heat until it becomes glossy. Add powdered paints or vegetable coloring. ------------------------ 615 -- FINGER PAINT Liquid starch Tempura paint or food coloring Waxed paper Blend tempera with liquid starch and finger paint on the waxed paper. ------------------------ 616 -- BUBBLE PAINTING 1 c. Ivory Snow 1 c. water Blend with hand mixer until thick. Spoon into cup and add food coloring. Finger paint on waxed paper. ------------------------ 617 -- SOUR DOUGH PANCAKES 1 pkg. yeast 3 c. hot water 1 egg 2 tbsp. oil 1 tsp. sugar 1 tsp. soda 1/2 tsp. salt Mix yeast and hot water. Add sugar, flour and beat well. Cover and let sit until morning, then add the egg, oil, sugar, soda and salt. If needed, thin with milk. Drop by tablespoon onto hot (380 degree) skillet coated with Pam. Cook until moist bubbles pop, then flip. Serve golden brown and hot. ------------------------ 618 -- CINNAMON ORNAMENTS 3/4 c. cinnamon 1 tbsp. nutmeg 2 tbsp. cloves 1 tbsp. allspice 1 c. applesauce Mix spices and gradually add applesauce. Dough is stiff; may not need all of sauce. Dust counter with cinnamon. Roll and pat out dough 1/4-inch thick. Cut out shapes. Place on ungreased sheet. Put a paper clip through at top for hole for hanging. Air dry for 4 to 5 days, turning after first day. ------------------------ 619 -- CINNAMON ORNAMENTS 1 c. ground cinnamon 1 tsp. allspice 1 tsp. cloves 1 tsp. nutmeg 1 c. applesauce Mix dry ingredients. Add applesauce a little bit at a time, until it looks like playdough. Add 1 or 2 tablespoons of applesauce if too dry. Mixture can be mixed by squeezing it in a Ziplock bag until mixed. Roll out 1/4" thick on ungreased surface. Use cookie cutter to cut. Dry on level surface for 4 or 5 days. Makes 2 dozen ornaments. Use plastic straw or sharp object to make hole for hanging. Smells good; looks cute. ------------------------ 620 -- KOOL - AID DOUGH 2 pkgs. Kool-Aid (unsweetened) 4 c. flour 1 tbsp. alum 1/2 c. salt 3 tbsp. oil 2 c. boiling water Mix dry together. Add oil and water. Keeps 3 weeks in covered containers. Smells like flavor of Kool-Aid. ------------------------ 621 -- BUBBLE RECIPE 2 c. Joy dishwashing detergent (Joy works best) 6 c. water 3/4 c. white Karo corn syrup (Karo works best) Combine, shake, let settle 4 hours. Store covered in refrigerator to extend suds shelf life. Allow to warm before using. For use with purchased bubble wands. ------------------------ 622 -- PASTE FOR PAPER MACHE 4 tbsp. flour 1 c. cold water 1 c. boiling water 1 1/2 tbsp. sugar Mix flour with cold water then add boiling water and bring to boil. Add sugar, stir constantly until thick. Makes about 2 cups. ------------------------ 623 -- STREET CHALK 1 c. Plaster Paris of Parrs, do not pack Almost 1/2 c. cool water Pour plastic into disposable container. Use a disposable stirring stick, stir in most of the water. Add 2-3 teaspoons liquid tempra paint, mixing well. Add a little more water as mixture thickens. Stir well and pour into containers. 3 ounce Dixie cups works well. Peel paper off when chalk is dry. ------------------------ 624 -- DOUGH ART 3/4 c. warm water 1/2 c. salt 1 tsp. instant tea (optional) 2 c. flour Mix water and salt in a bowl. If light brown dough is desired, stir in instant tea; if snowy white dough is desired, do not add tea. Let stand 5 minutes. Add flour; stir until evenly moistened. Turn mixture onto lightly-floured surface and knead 7 to 9 minutes, or until a smooth, pliable ball is formed. Add additional flour as necessary during kneading to prevent sticking. Roll dough between sheets of waxed paper to 1/4-inch thickness. Use cookie cutters to cut into desired shapes. Alternately, use hands to form dough into small ornamental shapes. Place 4 to 6 shapes on a microwave baking sheet, glass baking dish or shirt cardboard sprinkled with salt. To determine microwaving time, use 1 minute for each shape plus 2 minutes for the batch. Rotating utensil or cardboard once or twice, microwave on medium-low (30 percent) for calculated time, or until dough is almost dry. Cool; paint if desired. To seal, spray pieces with a clear craft spray. DOUGH ART HINTS: *When attaching decorative pieces to a shape, moisten edges with water and press firmly in place. *If shape is to be used as a hanging ornament, use a round toothpick to make a hole near the top of shape before baking. Thread a string or a ribbon through hole of finished ornament. *Store unused dough in a plastic bag in refrigerator up to five days. Use additional flour when rolling out refrigerated dough. *Use white glue to attach finished dough sculpture pieces to another surface. ------------------------ 625 -- FACE PAINTS Cornstarch Water Cold cream Food coloring Muffin tins In each cup of the muffin tin mix 1 teaspoon of cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream and a couple of drops of food coloring. Stir well. ------------------------ 626 -- SALT DOUGH 1 c. flour 2 c. salt Add water a little at a time This hardens well without baking. It will break or chip if dropped, but is quite sturdy. The sparkle is an added bonus. ------------------------ 627 -- SILLY PUTTY 2 parts white glue 1 part liquid starch Add color if desired (will come off on hands). Lots of fun! ------------------------ 628 -- FINGER PAINT 1 c. glossy starch 3 c. boiling water 1 c. Ivory soap flakes 2 tbsp. glycerin Mix starch with a small amount of cold water to make a smooth paste. Add the boiling water and cook until glossy. While still warm, add soap flakes. When cold, add glycerin. Store in covered jars. Add Tempura color at time of use. ------------------------ 629 -- PAINT OR FINGER PAINT 3 tbsp. sugar 1/4 c. cornstarch 4 c. water 1/2-1 tsp. food coloring Cook until clear. You may add 30 drops oil of cloves as a preservative if you want. For the finger paint, double the cornstarch and half the water. ------------------------ 630 -- PASTE 1 c. sugar 1 c. flour 30 drops oil of cloves 1 tsp. powdered alum 1 qt. water Mix the dry ingredients. Add water and cook until thick, stirring constantly. Remove mixture from heat. Add oil of cloves. Store in covered jars. ------------------------ 631 -- PLAY-DOH 1 1/4 c. boiling water Food coloring 3 tbsp. vegetable oil 2 tbsp. powdered alum 1 c. salt 2 c. flour After boiling the water, add a few drops of food coloring. Stir in vegetable oil, powdered alum, salt and flour. Keep in tight plastic bag or container. ------------------------ 632 -- UNCOOKED SALT DOUGH 2 c. salt 1 c. cornstarch 1 c. water Mix dry ingredients together well first. Add water and optional is 1 teaspoon alum or salad oil. Kids love to play with this. This will keep in a plastic bag for about 2 weeks. ------------------------ 633 -- PASTE 1 tsp. powdered alum 1 c. flour Cold water 1 qt. boiling water 1 tsp. oil of cloves Mix powdered alum with 1 cup flour; add cold water to make a paste. Stir to remove lumps; add paste to 1 quart boiling water stirring constantly. Allow mixture to boil a few minutes. Before it cools, add a teaspoon of oil of cloves. ------------------------ 634 -- FINGER PAINT 1/2 c. starch 1 pt. boiling water 1/2 c. mild soap flakes 1/4 c. talcum powder Food coloring or poster paint Dissolve starch in cold water (just enough to cover). Add starch to 1 pint boiling water, stirring until it bubbles. Allow mixture to cool, then add 1/2 cup mild soap flakes and 1/4 cup talcum powder. Stir until well mixed. When cool put in tight screw top jars. Add food color or poster paint to each jar, making different colors. To use paints, moisten glazed paper or heavy wrapping paper with water. Then "paint" with fingers. Experiment by smearing with palm and edge of hand as well. Plenty of old newspapers and protective aprons for the painters will make cleaning up afterwards easier. ------------------------ 635 -- SPICE ORNAMENTS 3/4 c. ground cinnamon 1 tbsp. allspice 2 tbsp. cloves 1 tbsp. nutmeg 1 c. applesauce Combine spices, add applesauce, mix well. Mixture will be stiff (may need to add more cinnamon). Roll out to 1/4 inch thickness on ungreased cookie sheet. Cut dough with cookie cutters (smaller cutter do better). Reroll scraps as necessary. Poke hole in ornament for ribbon tie. Let dry uncovered 3 to 5 days. Store in sealed plastic bags and they will stay fresh for years to come. Easily broken so store carefully. ------------------------ 636 -- GREASEPAINT MAKEUP 4 tsp. cornstarch 2 tsp. water 2 tsp. cold cream Food coloring In 4 small bowls mix together 1 tsp. cornstarch, 1/2 teaspoon water, and 1/2 teaspoon cold cream. Add about 2 drops of desired food coloring to each bowl. Mix well. Makeup may be applied with paint brush or cotton swab. Wash with soap and water to remove. ------------------------ 637 -- FINGER PAINTS 1/4 c. starch or cornstarch 3 tbsp. water 1 c. boiling water 1 tbsp. soap powder 1 tbsp. glycerin Food coloring Mix together; add different food coloring to get various colors. ------------------------ 638 -- FACE PAINT Cornstarch Water Cold cream Food coloring Muffin tin In each muffin tin, mix 1 teaspoon cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream, and a couple drops of food coloring, a different color for each cup. Stir. Practice before you start painting your friends. ------------------------ 639 -- FINGER PAINT 3 tbsp. sugar 2 c. cold water 1/2 c. cornstarch Food coloring Pinch of detergent Mix sugar and cornstarch. Add water. Cook over low heat until blended. Stir constantly. Divide into portions for children to add color. Add a pinch of detergent to make cleaning up easier. ------------------------ 640 -- PAPER MACHE PASTE 1 c. wheat flour (not self-rising) 1 c. sugar 4 c. boiling water 1 c. cold water 1 tbsp. powdered alum 1 tsp. oil of wintergreen Mix flour and sugar. Stir in cold water, stir in hot water, stir vigorously. Bring mixture to a boil; remove from heat. Add alum and stir. Add oil of wintergreen. Use with strips of newspaper. Makes 7 cups, lasts 2-3 weeks store in jar with tight lid. ------------------------ 641 -- SILLY PUTTY 1 c. liquid starch 2 c. white glue Pour starch in bowl first to prevent glue from sticking. Add glue and knead with hands adding starch if necessary until mixture loses its stickiness. ------------------------ 642 -- SIDEWALK CHALK 1 c. plaster of paris 1/2 c. cool water Mix in disposable container, add 3 tablespoons liquid tempura, mix well. Pour into empty toilet paper tubes (cover bottom with foil). Peel off paper when dry. ------------------------ 643 -- FINGER PAINT 2 c. flour 2 tsp. salt Mix together and add 2 1/2 cups cold water. Beat until smooth. Gradually add 2 cups of hot water. Boil until clear, beat until smooth. Add food coloring. Store in jars. ------------------------ 644 -- MODELING DOUGH Salt Flour Water Mix one part salt, 2 parts flour with water until it's right for modeling. ------------------------ 645 -- SOLUTION FOR WASHING PAINT 1 c. ammonia 1/2 c. vinegar 1/4 c. baking soda 1 gal. hot water For any kind of woodwork, light or dark, or walls. Wash with sponge or rough cloth. Leaves a nice shine when dry. ------------------------ 646 -- NON-EDIBLE DOUGH SCULPTURE 2 c. flour 1 c. salt 1 c. water Combine flour and salt in large flat bottom bowl. Then add a little water, at a time, mixing as you pour, to form a ball. Note: Additional water may be needed, depending on humidity. Take care not to add too much water so that dough becomes sticky. Knead 7-10 minutes until dough becomes smooth, firm consistency. To prevent dryness, place dough in plastic bag or sealed cover container. But, "Please, don't eat the art." ------------------------ 647 -- PLAY-DOUGH 1 c. flour 1 c. water 1/2 c. salt 2 tsp. cream of tartar 1 tbsp. oil Food coloring of choice Stir all ingredients in saucepan. Cook on medium fire, stirring constantly until dough pulls away from edges. Cool; store in airtight bag. ------------------------ 648 -- PLAY-DOH 2 1/2 c. flour 1/2 c. canning salt 1 tbsp. alum 2 c. boiling water 3 tbsp. oil Mix first three dry ingredients. Boil water and oil together. Pour hot mix over dry mix. Mix with electric mixer. Add food color if desired. ------------------------ 649 -- UNCOOKED DOUGH 2 c. boiling water 1 c. salt 2 tbsp. oil 2 tbsp. powdered alum 2 c. flour Enough powdered paint or vegetable coloring to make bright color Mix first 3 ingredients. Add coloring. Gradually work flour into until it is the consistency of bread dough. Knead. Double recipe for school use. ------------------------ 650 -- SAND DOUGH 1 c. cornstarch 2 c. sand 1 1/2 c. water Cook over medium heat stirring constantly until mixture thickens to moist mashed potato consistency. Let cool, then mold. ------------------------ 651 -- SAWDUST DOUGH 5 scant c. sawdust 1 generous c. wheat paste 4-5 c. water Mix and store overnight in refrigerator. ------------------------ 652 -- SALT DOUGH 2 c. flour 1 c. salt 1 c. water, approximately Add water slowly; knead until smooth. Roll out; cut with cookie cutters and poke hole or insert paper clip for hanging. OR use for sculpting. Bake at 275-300 degrees for about 45 minutes. ------------------------ 653 -- SILLY PUTTY Add equal amounts of liquid starch and Elmer's glue. Adding glue to the starch. Mix with hands. If putty is too sticky add more starch and if crumbly or breaks add more glue. ------------------------ 654 -- GREASE PAINT 2 tsp. white shortening 5 tsp. cornstarch 1 tsp. flour Glycerin Food coloring Oil, if too stiff Using rubber spatula blend first 3 ingredients to make smooth paste. Add 3-4 drops glycerine for creamy consistency. Add food coloring, blending in a drop at a time. Enough for 1 child's face. Remove with shortening. ------------------------ 655 -- PASTE 1 tbsp. powdered alum 1 c. flour 1 1/2 pts. boiling water Few drops oil of cloves Mix flour and alum. Add water and cook for 2 minutes, add few drops of oil cloves. (Before adding hot water, mix your flour and alum in cold water.) ------------------------ 656 -- EASEL BASE PAINT (EXTENDER) 1/2 gallon Vano liquid starch 4 oz. liquid soap Beat well. Use electric beater if possible. Beat again when adding color. Add white paint to extender for light colors to neutralize the color of Vano. Add color to obtain desired shade. Add water to desired consistency. ------------------------ 657 -- COLLAGE MATERIALS An endless variety of materials may be used for interesting collage textures and designs. Among the many items successfully used are leaves, grass, flowers, and sticky, textured materials, corn, bread, peas, popcorn, cottage, textured things such as sandpaper, foil, yarn, sponges, or cards, wallpaper, old Valentines, or anything that happens to suit your fancy - steel wool, and of course, bits of paper, cardboard, wrapping and old Christmas cards. ------------------------ 658 -- FACE PAINT 1/4 tsp. tempera 1/8 c. Baby Magic 1 squirt liquid soak Mix a little cornstarch with white shortening. Add food coloring to make a paste. ------------------------ 659 -- CINNAMON ORNAMENTS 3/4 c. ground cinnamon 1 tbsp. ground allspice 2 tbsp. ground cloves 1 tbsp. ground nutmeg 1 c. applesauce Copper wire or paper clip 1/4 inch satin ribbon Combine first 4 ingredients, blending well. Stir in applesauce and mix well. Mixture will be stiff. Roll out to 1/2 inch thickness and cut into shapes with cookie cutters. Cut wire into 2 inch lengths and bend into horseshoe shape and insert ends into tops, leaving half circles of wire exposed. Let ornaments dry for 4 to 5 days or dry in warm oven turned off. Decorate dry ornaments with puff paints. Tie ribbons on ends for hanging. ------------------------ 660 -- APPLE ORNAMENTS 1 Big Red Delicious apple. Cut apple in 1/2, then cut 3 slices 1/4 inch thick, out of each 1/2 of the apple. Soak in lemon juice, 3 minutes; drain. Bake in oven at 200 degrees for 6 hours, with door ajar. Do not slice apple too thin or it will curl up. Decorate with baby's breath and raffia. These make beautiful ornaments! ------------------------ 661 -- CINNAMON ORNAMENTS 10 tbsp. applesauce 5 oz. cinnamon Mix together. Roll out - cut with cookie cutters. Place on a rack. Let air dry for 2 weeks or until dry, or put in microwave on simmer for 30 minutes or until dry. ------------------------ 662 -- CINNAMON ORNAMENTS 1 c. ground cinnamon 1 tbsp. ground cloves 2 tbsp. Elmer's glue 1 tbsp. nutmeg 3/4 c. applesauce Stir together spices. Mix in applesauce and glue. Work with hands as necessary to make pliable dough. If necessary, add water a few drops at a time to form dough. Roll to 1/4 inch thickness on clean smooth surface. Cut dough with cookie cutters. Cut hole in the top or ornament with straw or skewer if you wish to hang ornaments. Lay on a rack or flat surface several days, turning occasionally, until dry. Prevent children from eating these ornaments. They are not edible. ------------------------ 663 -- SILLY PUTTY 1 c. Elmers glue 2/3 c. liquid starch Gradually add starch until ball is formed (you need to stir a lot). You may need to alter the amounts of starch according to the runniness of the glue. Keep well covered. ------------------------ 664 -- CINNAMON ORNAMENTS 3/4 c. ground cinnamon 1 tbsp. allspice 2 tbsp. cloves 1 tbsp. nutmeg 1 c. applesauce Wire 1/8 or 1/4 inch ribbon Combine first 4 ingredients, blending well. Stir in applesauce; mix well (mixture will be stiff). Roll out to 1/4 inch thickness on an ungreased cookie sheet. Using small or medium size cookie cutters, cut dough into the desired shapes. Peel away the excess dough and reroll as necessary. To make hole to put ribbon though, use a straw to make the hole. Let ornaments dry, uncovered, for 4 to 5 days. Yield: 25 small ornaments or 18 medium size ornaments. I found putting them on cooling racks, they dry better. ------------------------ 665 -- APPLE - CINNAMON ORNAMENTS 4 oz. ground cinnamon 10 tbsp. applesauce Combine cinnamon with applesauce. Roll out and cut with cookie cutter. Pierce with hole for hanging. Bake on ungreased cookie sheet at 200 degrees for 20 to 30 minutes. Watch to ensure that edges don't curl. Makes about 12 small ornaments. Very fragrant but definitely NOT EDIBLE (they aren't toxic, they just don't taste good). ------------------------ 666 -- BUBBLE BATH 1/2 c. detergent 1 c. epsom salt 4-5 drops glycerin A few drops food coloring A few drops favorite cologne Mix well; pour into container. ------------------------ 667 -- PLAY - DO 1 c. flour 1/2 c. salt 2 tsp. cream of tartar 1 c. water 1 tbsp. oil 1 tsp. any food coloring Heat and stir in saucepan until it forms a ball. Let cool. ------------------------ 668 -- SUNBURST GLITTER (EDIBLE GLITTER) 1 tbsp. warm water 1 tbsp. gum arabic 1 egg white Mix gum arabic and warm water in cup over hot water until completely dissolved. If you wish it colored, add it at this stage. A little blue will whiten flakes; yellow with a little orange makes gold. Used plain gives a silver effect. Apply egg white to surface of mirror or glass upon which the above mixture is to be poured, spread very evenly but not too thin with finger tips. Let stand 12 hours or until dry. (May be dried in oven after heat is turned off.) When dry, scrape off with razor blade in long even strokes. Sift through a strainer and store in dry covered container. ------------------------ 669 -- MAGIC MODELING DOUGH 1 c. flour 1/2 c. salt 2 tsp. cream of tartar Stir in: 2 tbsp. oil Food coloring (optional) Cook until ball forms. Cool. Knead. May be scented with oil of cloves or peppermint. ------------------------ 670 -- SALT MAP DOUGH Mix: 2 c. flour Slowly add 1 cup of water. Mix as dough. If dough is too sticky it will be hard to work with. ------------------------ 671 -- INSTANT PASTE 1/2 c. flour 2 c. cold water Oil of peppermint, just a few drops Mix together flour and cold water to make a creamy mixture. Boil over heat for 5 minutes, stirring constantly. Make sure it is a slow heat, otherwise it may burn. Cool. Then start to add oil of peppermint. This prevents spoiling. Thin down, if necessary, with a few drops of cool water if it is too thick. Store covered in refrigerator. ------------------------ 672 -- SOAP PAINT 1 c. powdered detergent 4 tbsp. liquid starch 1 tbsp. powdered tempera Beat detergent and starch with rotary beater until peaks form. Add tempera and mix well. Apply with hands, brushes or stick. ------------------------ 673 -- FACE PAINT 1 tsp. cornstarch 1/2 tsp. water 1/2 tsp. cold cream 2 drops food coloring of your choice In a small mixing bowl, stir in all the above ingredients. Make sure they are all mixed well. ------------------------ 674 -- FINGER PAINT 1/2 c. powdered starch Cold water 1 qt. boiling water 1/2 c. soap flakes 1/4 c. talcum powder Aluminum pie pans, one for each color Poster paints or food coloring Glazed shelf paper Soften starch in a small amount of cold water. Over medium low heat, add boiling water to starch, stirring constantly until mixture bubbles up. Remove from heat and let cool. Add soap flakes and talcum powder and stir until well mixed. Divide mixture into as many portions as number of colors and add poster paints or food coloring to each one. With a wet sponge, wipe underside of shelf paper and press firmly to table top or work surface. This keeps the paper from slipping. Then wipe glazed side and spread on the paint.VARIATIONS: Beat warm water into soap flakes until a pudding like consistency is reached. Add powdered tempera or food coloring. Squirt a small mound of aerosol shaving soap onto a cookie sheet. Add a few drops of food coloring and "paint" right on the sheet. Following package directions, mix instant vanilla pudding with water or milk. Use a cookie sheet for a painting surface. ------------------------ 675 -- CINNAMON ORNAMENTS 10 tbsp. ground cinnamon 6 tbsp. warm applesauce Mix and form a ball. Roll out on cinnamon dusted board. Cut out and put on cookie sheet. Bake in 150 degree oven for 6 hours with door cracked open. Poke holes before baking. ------------------------ 676 -- PLAY-DOUGH 2 c. flour 1 c. salt 2 tbsp. powdered alum (from pharmacy) 2 tbsp. oil 1 c. boiling water Food coloring After mixing above ingredients, let children knead to correct consistency. Store in a closed container. ------------------------ 677 -- APPLE CINNAMON ORNAMENTS 3/4 c. ground cinnamon 2 tbsp. ground cloves 1 c. applesauce 1 tbsp. ground allspice 1 tbsp. nutmeg 1/8 or 1/4 inch ribbon Mix the applesauce and the spices in a bowl. Make a ball with the dough and then roll it out between wax paper. Using Christmas cookie cutters, cut out desired shapes you can and lay them on a wax paper lined cookie sheet. Reball the scraps and repeat the procedure using all of the dough. Take a pencil and make a hole towards the top so that ribbon can pass through it later. Lay the cookie sheets in a convenient place to dry for 4 or 5 days to dry uncovered. When dry, thread the ribbon through the holes for hanging. You can decorate one side of the ornament either by gluing things to it or painting designs. Store these in a resealable plastic bag. These make wonderful Christmas gifts that make a new wonderful family tradition. These will also be good for use as a room scent or to take musty smells out of closets or amp basements besides being attractive tree ornaments. ------------------------ 678 -- BUBBLE RECIPE 2 c. Joy dishwashing detergent 6 c. water 3/4 c. white Karo corn syrup ------------------------ 679 -- CINNAMON ORNAMENTS 3/4 to 1 c. applesauce 1 (4.12 oz.) bottle ground cinnamon Mix applesauce and cinnamon to form stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Let air dry several days. Make hole for ribbon. Not Edible! ------------------------ 680 -- DOUGH ART Make Christmas ornaments with your children or braided dough baskets for decoration 1/2 c. salt 1/4 c. water ------------------------ 681 -- BUBBLE SOLUTION 1/3 c. dish soap or baby shampoo 1 1/4 c. water 2 tsp. sugar 1 drop food coloring Combine and put in an unbreakable bottle. ------------------------ 682 -- SAND PAINTING Color sand by adding food coloring. Bake in moderate oven to dry. Brush a mixture of Elmer's glue and water on a piece of paper. Sprinkle sand over mixture, shake loose sand off. Let dry. ------------------------ 683 -- FINGER PAINT 1 c. laundry starch 2 c. cold water 2 tbsp. glycerin 4 c. hot water 1 c. mild soap flakes Food coloring of your choice Combine starch and water in saucepan. Add hot water and cook over medium heat until it boils and becomes clear. Add glycerin and soap, mix until thoroughly dissolved. Add food coloring. ------------------------ 684 -- BUBBLE SOLUTION 1/3 c. dish soap or baby shampoo 1 1/4 c. water 2 tsp. sugar 1 drop food coloring ------------------------ 685 -- CINNAMON ORNAMENTS 4 oz. cinnamon 1 tbsp. ground cloves 1 tbsp. nutmeg 3/4 c. applesauce, may need more 2 tbsp. white glue, Elmer's Combine all ingredients in bowl. Knead with hands 2-3 minutes - not too wet and not too dry. Roll out to 1/4 inch thick. Cut with cookie cutters. Transfer cut shapes onto wax paper. Put hole in top using a straw. Keep on wax paper and flip them every couple of hours to evenly dry. ------------------------ 686 -- SIMPLIFIED CINNAMON ORNAMENTS Mix 3/4 to 1 cup applesauce with 1 (4.12 ounce) ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make holes for ribbon. Put on cookie rack to dry. Let air dry while flipping occasionally. ------------------------ 687 -- PASTE FOR PAPIER MACHE 3 c. water 1 1/2 c. flour Oil of peppermint Mix flour with cold water. Cook over low heat, stirring until paste thickens. If too thick, add a little water. Cool the mixture and add 1 teaspoon peppermint oil. ------------------------ 688 -- SOAP PAINT 1 1/2 c. soap flakes 1 c. hot water Food coloring Mix together well and add a few drops of coloring. ------------------------ 689 -- AIR FRESHENERS OR ORNAMENTS 1 c. applesauce (drain very well) 3/4 c. cinnamon 1 tbsp. allspice 2 tbsp. cloves 1 tbsp. nutmeg Mix all the spices together and add drained applesauce. Roll out on wax paper about 1/2" thick. Puncture a hole in the shape so that a ribbon can be added for hanging. Let shapes dry on wax paper for 2 days. ------------------------ 690 -- FINGER PAINT Dissolve 1/2 cup cornstarch in 4 cups boiling water and stir. Let mixture come to boil again. Pour hot mixture into individual cups in muffin pan. Add different food colors to each cup. Allow to cool. Cooling will cause paint to thicken. ------------------------ 691 -- SOAP PAINT 3 c. soap flakes 1 1/2 c. hot water NOTE: Use plastic mixture bowl or ice cream container to mix in. Whip with egg beater until stiff. Do not attempt to store. Mix and use as needed. (This is nice to use on dark blue paper to create a snow scene.) ------------------------ 692 -- LION FACES Oranges Pretzel sticks thin Raisins Cheddar cheese, shredded Peel an orange, then slice horizontally. Make a lion face on the orange using: pretzels for whiskers, raisins for eyes and nose. Shredded cheddar cheese for a shaggy mane. ------------------------ 693 -- FINGER PAINTS - MORE PERMANENT 1 c. cornstarch 2 envelopes unflavored gelatin 1 c. soap flakes 2 c. cold water Saucepan Sm. jars with lids Cooking spoon Dissolve the cornstarch in 1/2 cups of cold water. Dissolve gelatin in the remaining 1/2 cup cold water and ad to the cornstarch mixture. Cook over medium heat until the mixture is thick, stir occasionally. Stir in the soap flakes. When the mixture cools slightly, divide it into the small jars. Add a different color of paint to each jar, stirring thoroughly so the color is well blended. Store in the refrigerator, tightly capped. ------------------------ 694 -- SOAP - FLAKE FINGER PAINTS 1 c. Ivory Snow soap flakes 1/4 c. water Food coloring Egg beater Mixing bowl Combine the soap flakes and water in the mixing bowl. Beat with egg beater until the mixture looks and feels like whipped cream. Mix in a few drops of food coloring. These are temporary paints for finger painting on a cookie sheet or piece of newspaper, or in the bathtub! ------------------------ 695 -- SPICED ORNAMENTS 1 c. cinnamon 1 tbsp. cloves 1 tbsp. nutmeg 3/4 c. applesauce 1 tbsp. Elmers glue Mix together all ingredients. Knead until pliable, then roll out onto waxed paper. Sprinkle with more cinnamon. Cut out into various shapes. Put in hole for ribbon. Let dry 2 to 4 days. ------------------------ 696 -- SALT DOUGH MODELING DOUGH 2 c. flour 1 c. salt 2 tbsp. oil Mix above ingredients. Add water a little at a time to almost one cup. Color with food coloring. ------------------------ 697 -- CLEAN PAINT Tempera Water Liquid detergent Mix together using equal parts of water and liquid detergent. The detergent helps prevent stains and makes clean-up easier. ------------------------ 698 -- SIDEWALK CHAULK 1/2 c. water 2 tbsp. powdered tempra paint 9 tbsp. plaster of Paris Stir until creamy. Pour into small paper cups. Set aside for approximately 1 hour. When set peel off the paper cup. ------------------------ 699 -- PAINT BRUSH CLEANER Place in old saucepan and cover with white vinegar. Bring to a boil, simmer several minutes. Wash brush in soap and warm water. ------------------------ 700 -- ANTIGUING FLOWERS Equal parts of light stain and turpentine-liquid gold paint or spray. Mix equal amounts of stain and turpentine in an old container (tall coffee can), dip flowers, holding them upside down over can until they stop dripping. Lay on newspaper or cardboard until dry (about 24 hours). After dry, arrange in containers, dip pipe cleaners in liquid gold and brush here and there on edges of flowers and leaves. After the flowers have dried, individual flowers may be taken off the main branch and wired to toothpicks or longer wood splints for arranging. ------------------------ 701 -- TOMATO PASTE 8 qt. peeled, cored, chopped tomatoes, about 4 dozen large 1 1/2 c. chopped sweet red peppers (about 3) 2 bay leaves 1 tbsp. salt 1 clove garlic (optional) Combine all ingredients and cook slowly over low heat for 1 hour. Press tomato mixture through a fine sieve, add garlic if desired. Cook mixture slowly until thick enough to round up on a tablespoon (about 2 1/2 hours). Stir frequently. Remove clove of garlic. Pour hot mixture into hot Ball jars, leaving 1/4 inch headspace. Adjust Ball dome lids and Ball bands. Process half pints 45 minutes in water bath canner. Yields about 9 half pints. ------------------------ 702 -- FINGER PAINTS 1 c. liquid starch 3 c. soap flakes 1 c. cold water Powdered tempera paint (enough for desired color) Mix all ingredients together with an electric mixer. This mixture will be rather stiff. This mix washed out easily. ------------------------ 703 -- FINGER PAINT 1/4 c. cornstarch 2 c. cold water Food coloring Boil cornstarch and water mixture until thickened. Cool. Pour into containers. Add food coloring and stir well. Seal container well after using. ------------------------ 704 -- FINGER PAINT 1/2 c. cornstarch 3 tbsp. sugar 1/2 tsp. salt 2 c. cold water Food coloring In a medium size saucepan mix all of the ingredients together. Cook over low heat for 10 to 15 minutes until the mixture is smooth and thick. Stir with a wooden spoon while the mixture is cooking. After it has thickened, let it cool. Divide the mixture into as many containers as the number of colors you want. Add a little bit of food coloring to each container. Stir the coloring in first, then decide if you want to add more. Cover tightly to store. ------------------------ 705 -- SILLY PUDDY 1 c. Elmer's glue 2 1/2 c. liquid starch Food coloring In a medium bowl, mix glue and 1 cup of the starch together. Add a few drops of food coloring. Cover bowl and let it stand overnight. The next day, slowly stir in with a spoon 1 to 1 1/2 cups of starch until a big glob forms. Pour off the extra starch. Store in covered container. ------------------------ 706 -- BUBBLE TROUBLE 4 c. water 1 c. Dawn liquid 1 tsp. glycerin Mix well. Let set 7 days before use. Or: 2 c. Dawn liquid 1/2 c. Karo syrup Mix well. Use now. ------------------------ 707 -- KOOL AID MODELING DOUGH 1 c. all purpose flour 1/4 c. salt 2 tbsp. cream of tartar 1 env. Kool Aid unsweetened soft drink mix, any flavor 1 c. water 1 tbsp. vegetable oil Mix flour, salt, cream of tartar in medium saucepan. Dissolve Kool Aid in 1 cup water. Add oil. Pour liquids together with dry ingredients. Stir over medium heat 3 to 5 minutes until mixture forms a ball in the center of the pan. Remove to floured surface and knead for 1 minute. Store in plastic bag or air tight container in refrigerator. Fun to make. I make this recipe at RMVI child care class. ------------------------ 708 -- MODELING DOUGH 4 c. white flour 1 c. salt 1 tbsp. cooking oil 1 1/2 c. water Food coloring 1. Mix flour and salt and gradually add the cooking oil and then the water until the mixture is smooth. 2. Knead the dough into a ball. 3. Color the dough with food coloring and knead well. 4. Put in a plastic bag and leave in the refrigerator for an hour. ------------------------ 709 -- SAWDUST DOUGH 3 c. flour 2 c. sawdust 1 c. salt Mix the three ingredients together. Add water as needed to form a soft dough. I shaped a volcano out of the sawdust dough! I used cardboard for the bottom. A discarded cone shaped birthday hat for the shape of the volcano and the sawdust dough for the outer layer of the volcano. (It looks like oatmeal and chocolate chip mix that's ready to erupt.) ------------------------ 710 -- SILLY PUDDY Elmer's Glue Liquid starch Mix equal parts of Elmer's glue and liquid starch for a few minutes until smooth. Do not cook. Store covered. The more you mix it by hand, the more it stretches. Store in zip lock bag. ------------------------ 711 -- PLAYDOH 1 c. flour 1/2 c. salt 2 tsp. cream of tartar 1 c. water 1 tbsp. cooking oil Drop of oil of clove or wintergreen (optional) Food coloring Put all ingredients together in a heavy saucepan and cook over medium heat until dough forms ball and pulls away from sides of pan. Add food color and knead until smooth (it doesn't stick to counter top - doesn't need flour kneaded in. ------------------------ 712 -- CINNAMON ORNAMENTS 4 oz. can (1 c.) cinnamon 1 tbsp. cloves 1 tbsp. nutmeg 3/4 c. applesauce 2 tbsp. Elmer's white glue Knead 2-3 minutes until mixed. Roll out 1/4 inch thick. Straw for hole - hanger. Dry on screen - turn every other day (2-3 days). ------------------------ 713 -- SALT DOUGH FOR ORNAMENTS 1 c. flour 1/4 c. salt 6 tbsp. water Combine flour and salt. Then add water. Dough should be soft but not sticky. Knead until all salt is worked in and dough is smooth. Roll out and cut with cookie cutters. Make hole for hanger. Bake at 275 degrees for 3 hours, check periodically. They are done when completely hard. Cool before painting with felt tip markers and coat with high gloss polyurethane. ------------------------ 714 -- BUBBLE RECIPE 2 c. Joy dishwashing liquid 6 c. water 3/4 c. white Karo corn syrup Combine, shake, let settle 4 hours. Store covered in refrigerator to extend suds shelf life. Use JOY! Costs about $1.50 per gallon. Non-toxic - but not for human consumption. Bubble Tips: 1. Do not stir wand in suds to avoid foaming. 2. If foam develops scrape off with stiff card. 3. Keep suds clean, avoid dirt, grass, bugs, etc. 4. Rotate play area around yard. THIS WILL KILL GRASS IF SPILLED. This is a great recipe to make huge bubbles with the large bubble wand. ------------------------ 715 -- PASTE FOR CHILDREN'S PLAY 1 c. sugar 1 c. flour 1 qt. cold water 1 tbsp. alum 1/2 tsp. oil of cloves Combine sugar, flour, and cold water in top of double boiler. Cook until thickened, stirring often. Add alum and oil of cloves to preserve. Seal into jars. Paste will set to stiffer consistency. Last indefinitely if kept sealed. ------------------------ 716 -- PLAYING DOUGH 1 tbsp. oil 2 tsp. cream of tartar 1 c. flour 1/2 c. salt 1 c. colored water ------------------------ 717 -- CINNAMON ORNAMENTS Mix 3/4-1 cup applesauce with 14-12 ounce bottle ground cinnamon to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes about 12 sweet smelling ornaments. ------------------------ 718 -- IT'S A CINCH FINGER PAINT 1 can shaving cream Poster Paint (tempura) Spray shaving cream on a piece of paper. Add or sprinkle dry paint into the cream and insert 10 little fingers. Mix to make a masterpiece suitable for the refrigerator door! ------------------------ 719 -- TREE ORNAMENTS 2 c. baking soda (1 lb. box) 1 c. cornstarch 1 1/4 c. water Combine and mix thoroughly. Stir over medium heat until low boil. *Continue stirring until dough-like consistency. Cool in airtight container or plastic bag in refrigerator. When dough cools knead and roll out to 1/4 inch thickness. Use cookie cutters to make the shapes desired. With the end of a pencil make a small hole for hanging ornament. Place shapes on a wax paper lined cookie sheet and allow to dry for 1- 2 days. Don't turn over to dry; might result in cracking. When completely dry paint with poster or ceramic paint. *Optional - spray with clear finishing spray available at moist hobby centers. Makes 12-15 ornaments. *Be careful not to have flame too high - mixture burns easily. ------------------------ 720 -- CINNAMON ORNAMENTS 5 oz. cinnamon (2 lg. cans) 10 tbsp. warmed applesauce Mix together until mixture forms a ball, adding more cinnamon if necessary. Knead dough and turn out onto cinnamon dusted wood cutting board. Roll out to 1/4" to 3/8" thickness and cut with cookie cutters. Poke holes in top for hanging. Place on wire rack to air dry (approximately 6 days). ------------------------ 721 -- PLAY-DOH 1 1/2 c. flour 3 tsp. cream of tartar 3/4 c. sugar 1 1/2 c. water 1 1/2 tbsp. vegetable oil Food coloring (4 colors) Mix dry ingredients in a saucepan, stir in liquid over medium heat until it forms a ball. Take off stove. Divide in 4 parts. Add food coloring. Knead until evenly colored. Store in sealed containers. ------------------------ 722 -- "COOKIE" ORNAMENTS 2/3 c. water Stir and boil. Add: 1/2 c. cold water ------------------------ 723 -- PLAYDOH Mix in a pot: 1/4 c. salt 2 tbsp. cream of tartar 1 c. water 1 tbsp. oil Food coloring Cook over medium heat, stirring constantly until dough forms ball. Will keep a long time in sealed container. ------------------------ 724 -- FOSSIL DOUGH 1 c. flour 1 c. salt 1 tsp. powdered alum Water Mix dry ingredients together. Add water a small amount at a time until mixture is a dough consistency. Knead clay until smooth. Press dough to 1/4 inch thick. Press object to make a fossil print, then remove object. Fossil items may be leaves, shells, bones, coins, stones, etc. ------------------------ 725 -- MODELING MATERIALS Cooked salt. Mix 2 parts of salt to 1 part of cornstarch and 1 part water. Cover over low heat, stirring vigorously, until material is stiff. Ready to mold when cool. Dries in 36 hours if size is small. 8 boxes of salt and proportionate amounts of cornstarch and water makes enough material for 32 small objects. ------------------------ 726 -- CINNAMON SCENT ORNAMENTS 2 lg. cans cinnamon or 5 oz. total (2 c.) 10 tbsp. warm applesauce (1 1/4 c.) Mix cinnamon and applesauce together until mixture forms a ball, adding more cinnamon if necessary. Knead the dough and turn onto a cinnamon dusted wood cutting board. Roll out the dough to 1/4 inch or 3/8 inch thickness and cut with your favorite cookie cutters. Poke a hole in top of each ornament for hanging. Place on wire screen to air dry (about 6 days). Not only are these fun to make, but your house will smell wonderful during the holiday season. ------------------------ 727 -- BUBBLE SOLUTION 2 1/2 c. water 1/4 c. dish detergent 1 tbsp. glycerin Food coloring (opt.) Stir together gently. ------------------------ 728 -- SIMPLE STAINED GLASS TREE ORNAMENTS 1 bag looped pretzels Assorted hard candies Curling ribbon for hanging Preheat oven to 400 degrees. Place pretzels on cookie sheet covered with aluminum foil. Place hard candy in Baggies and crush with hammer into coarse pieces. Fill the bottom 2 loops of each pretzel with candy pieces. Bake until candy is melted, about 5 minutes. Remove from oven and cool on wire rack. When candy is cool, peel carefully from aluminum foil and break off any candy that has leaked out of the loops. Thread a piece of ribbon through the top loop of the pretzel and hang ornaments on the tree. ------------------------ 729 -- FRESH FLOWERS PRESERVATIVE 2 tbsp. fresh lemon juice 1 tbsp. sugar 1/2 tbsp. household bleach Mix in 1 quart of water. ------------------------ 730 -- PLAY - DOUGH 1 c. flour 1 c. water 1/2 c. salt 1 tbsp. salad oil 2 tsp. cream of tartar Food coloring ------------------------ 731 -- FLOUR & SALT DOUGH TREE ORNAMENTS 4 c. flour 1 c. salt 1 1/2 c. water Mix flour and salt. Add 1 cup water; mix. Add 1/2 cup water. Knead on floured surface 10 minutes. Shape. Bake at 250-300 degrees until hard paint. Dip in polyurethane. ------------------------ 732 -- SCENTED CINNAMON ORNAMENTS 1 (4 oz.) can cinnamon 1 tbsp. cloves 1 tbsp. nutmeg 3/4 c. applesauce 2 tbsp. white glue In medium bowl, combine cinnamon, cloves and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hand 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into workable portions. Roll out on a floured surface. Cut out shapes to make ornaments, wreaths, etc. Use a toothpick or straw to make hole for hanging. Let dry for several days, turning once each day. ------------------------ 733 -- FINGER PAINT 1 pkg. unflavored gelatin 1/4 c. warm water 1/2 c. cornstarch 3 tbsp. sugar 2 c. water Dash liquid detergent Food coloring Pour gelatin in water. Set aside. Combine cornstarch with sugar, gradually add water. Cook over low heat for 5 minutes, stirring constantly. Remove from heat, add gelatin mixture. Pour mixture into jars; one for each color. Pour in a dash of liquid detergent and food coloring. Refrigerate can be kept for up to 5 weeks. ------------------------ 734 -- HALLOWEEN FACE PAINT 1 tsp. cornstarch 1/2 tsp. water 1/2 tsp. cold cream 2 drops food coloring In small bowl combine all ingredients; mix well. Yield: 2 teaspoons. ------------------------ 735 -- CRAFT COLOR BASE 1/2 c. corn starch 1 c. cold water 1 env. unflavored gelatin 2 c. hot water 1/2 c. mild soap flakes or synthetic detergent Food coloring or 1 tsp. Rit dye per cup Combine corn starch and 3/4 cup cold water in a saucepan. Soak gelatin in remaining 1/4 cup water. Add hot water to starch mixture and cook and stir over medium heat until mixture comes to a boil and turns clear. Remove from heat. Blend in softened gelatin. Add soap; stir until mixture thickens and soap dissolves. Makes 3 cups. Add color. Can be used for most any type of children's paintings. ------------------------ 736 -- JIFFY FINGER PAINT Flour Salt Water Food coloring Mix flour, salt, water to make a paste the consistency of a thick gravy. Divide into small jars and add a different food coloring to each jar. Store in refrigerator for several months. ------------------------ 737 -- FINGER PAINT 2 c. flour 3 c. cold water 2 tsp. salt 2 c. hot water Food coloring Mix flour and salt together. Add cold water to dry ingredients with egg beater until smooth. Add hot water and boil until glossy; remove from heat and add food coloring. Paint should be the consistency of a thick starch or heavy cream sauce. Be careful to keep the paint runny enough to manipulate. ------------------------ 738 -- COOKED MODELING DOUGH 2 c. salt 1 c. flour 1 tsp. alum 1 2/3 c. water Combine all ingredients in a saucepan. Cook over medium heat, stirring constantly, 3-5 minutes. Cool slightly. Food coloring may be added now or painted when dry. This mixture can be used to spread on maps, stretched out on cardboard or to cover boxes or cans to be decorated. ------------------------ 739 -- UNCOOKED MODELING DOUGH 3 c. flour 1 c. salt 1/2 c. oil 1 tbsp. alum Water Mix all ingredients together adding only enough water to make mixture a pliable consistency, without being sticky. Food coloring may be added now or painted when dry. ------------------------ 740 -- FINGER PAINT 1 c. cornstarch 1 c. cold water Combine thoroughly, then add 1 quart boiling water, stirring to mix. Add: Powdered tempera paint for color This makes a large quantity of finger paint. You may want to cut recipe in half. ------------------------ 741 -- FINGER PAINTS - DRY 1/2 c. Niagra starch 1/4 c. powdered paint 1/2 c. Ivory Snow Mix above ingredients. Wet shelf paper and put paint in spice shaker to shake out. ------------------------ 742 -- SILLY PUTTY 1 c. liquid starch 2 c. Elmers glue Mix. Coloring may be added to starch if desired. ------------------------ 743 -- BATHTUB FINGER PAINTS 1/3 c. cornstarch 3 tbsp. talcum powder 1 1/2 c. water 3 tbsp. mild liquid dishwashing soap Food coloring Put cornstarch in medium saucepan. Add water, a little at a time. Stir until mixed. Cook mixture over low to medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Add talcum powder and dishwashing soap. Stir until mixed. Divide into equal parts. Color with food coloring. When cool, use fingers to paint tub, wall, face, etc. Washes clean in warm water. ------------------------ 744 -- HOMEMADE SILLY PUTTY 2 parts white glue (Elmer's) 1 part Sta-Flo liquid starch Mix well. It needs to dry a bit before it is "workable". It may not work well on a humid day. Store in an air-tight container. Note: If you use Elmer's school glue instead of regular white, it does not bounce or pick up pictures but it makes a gooey delight that kids will love. Use on a smooth surface. ------------------------ 745 -- PASTE 1/2 c. flour 1 c. boiling water Add flour to the boiling water; stir over low heat until thick and shiny. Let cool. Can be kept in a covered container to use again. ------------------------ 746 -- PLAY-DOUGH 1 c. flour 1/4 c. salt 2 tsp. cream of tartar 1 c. water 1 tbsp. oil Food coloring ------------------------ 747 -- SILLY PUTTY 1 tbsp. liquid starch 2 tbsp. white glue Mix together and it's ready! ------------------------ 748 -- EDIBLE FINGER PAINT 1 box instant pudding Food coloring Mix instant pudding according to directions on package. Add food coloring. Finger paint on freezer paper. ------------------------ 749 -- CLAY RECIPE FOR ORNAMENTS 4 c. flour 1 c. salt 1 tsp. powdered alum 1 1/2 c. water Mix well in a large bowl. If the dough is too dry, work in another tablespoon of water with your hands. Dough can be colored by dividing it into several parts and kneading a drop or 2 of food coloring into each part. Roll or mold as desired. TO ROLL: Roll dough 1/8" thick on lightly floured board. Cut with cookie cutters dipped in flour. Make a hole in the top 1/4" down for hanging by using the end of a plastic straw dipped in flour. Shake the dots from the end of the straw and press on for decorations. TO MOLD: Shape dough no more than 1/2" thick into figures such as: flowers, fruits, animals, etc. Insert a fine wire in each for hanging. Bake ornaments on ungreased cookie sheet for about 30 minutes in a 250 degree oven. Turn and bake another 1 1/2 hours until hard and dry. Remove and cool. When done, sand lightly with fine sandpaper until smooth. Paint with plastic based poster, acrylic paint or markers. Paint both sides. Allow paint to dry and seal with a clear shellac, spray plastic or clear nail polish. This recipe makes about 5 dozen 2 1/2" ornaments. ------------------------ 750 -- CINNAMON ORNAMENTS 3/4 c. cinnamon 1 tbsp. ground nutmeg 2 tbsp. ground cloves 1 tbsp. ground allspice 1 c. applesauce Mix spices; add applesauce. On wax paper, roll dough about 1/4" thick. Cut shapes with cookie cutters (small shapes are easier to handle). With spatula, lift shapes to cookie sheets. Make a hole in the top of each shape with a toothpick so ribbon or string for hanging can be strung later. Let these ornaments air dry for 4 to 5 days, turning each day. Don't throw broken ones away, use them in your stove top potpourris. Ornaments last a long time. ------------------------ 751 -- GREASE PAINT FOR MAKE UP 2 tsp. white shortening 5 tsp. cornstarch 1 tsp. white flour Glycerin Food color 2 1/2 tsp. unsweetened cocoa (for brown make-up) Using spatula, blend first 3 ingredients on a plate, for a smooth paste. Add 3 to 4 drops of glycerin to make creamy (enough to do one child's face). When putting on, stroke in one direction over face. To Remove: Use shortening, cold cream or baby oil. ------------------------ 752 -- CLAY RECIPE FOR ORNAMENTS 4 c. flour 1 c. salt 1 tsp. alum 1 1/2 c. water Roll and mold as desired (can put food coloring in). Remember to use pencil head to put hole in ornament for hanging. Bake on ungreased cookie sheet at 250 degrees for 30 minutes. Turn and bake 1/2 hour until hard and dry. Sand slightly and paint. ------------------------ 753 -- EDIBLE FUNDOUGHS All edible fundoughs should be made, used & eaten the same day.PEANUT BUTTER & HONEY: 1 c. peanut butter 1 c. honey 2 c. powdered milk Supervise as you have children follow these steps: 1. Mix all ingredients together in a bowl. 2. Add more powdered milk if necessary to make a workable dough. 3. Form the dough into balls and other shapes.PEANUT BUTTER & SYRUP: 1 c. peanut butter 1 c. corn syrup 1 1/2 c. powdered sugar 1 1/2 c. powdered milk Supervise as you have children follow these steps: 1. Mix all ingredients together with a spoon. 2. Add more powdered milk if necessary to make a workable dough. 3. Knead, shape and eat. ------------------------ 754 -- FACE PAINT 1 tsp. cornstarch 1/2 tsp. water 1/2 tsp. cold cream Food color In small container add first 3 ingredients. Add food color, drop by drop, until it is the desired shade. Paint face. Washes off with soap and water. ------------------------ 755 -- FINGER PAINT 2 c. flour 2 tsp. salt Mix together and add 2 1/2 cups cold water; beat until smooth and gradually add 2 cups hot water. Boil until clear. Beat until smooth. Add food coloring. Store in jars. ------------------------ 756 -- DOUGH 1 c. salt 2 c. flour 1 c. water ------------------------ 757 -- HOMEMADE BUBBLE BATH 2 c. vegetable oil 10 drops perfume 3 tbsp. liquid shampoo ------------------------ 758 -- FACE PAINT Cornstarch Water Cold cream Food coloring Muffin tin ------------------------ 759 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Food coloring Dish detergent 4 plastic or paper cups Med. saucepan ------------------------ 760 -- SILLY PUTTY 1/2 c. Elmer's glue 1/4 c. liquid starch ------------------------ 761 -- SALT DOUGH ORNAMENTS 2 c. all-purpose flour 1 c. salt 1 c. water Combine dry ingredients in a bowl, slowly add water, mix and form a ball. Add more or less water, knead 7-10 minutes until smooth and firm. Keep in bag in refrigerator until use (up to 5 days) spray mold (if using one) with Pam and press in dough. Pull out gently. Bake on foil lined cookie sheet at 250 degrees until firm and dry or can leave in mold and bake until it's a little firm first. Then remove and bake on sheet. Can be painted and coated. If using in a deep mold, leave a hollow in the back. ------------------------ 762 -- DOUGH ORNAMENTS 2 c. flour 1 c. salt 1 c. water Mix ingredients thoroughly. Add 1 tablespoon of water if dough will not hold together. Knead 5 minutes. Shape. Poke a small hole for hanging or open a paper clip partially and press half of it into the back of decoration before baking. Place ornaments on lightly greased cookie sheet. Smooth rough edges with a wet knife before baking. Bake at 250 degrees for 2 hours. Paint with acrylic paint and coat with clear shellac. This recipe will not work if halved or doubled or if not used within 2 hours. ------------------------ 763 -- FACE PAINT 1 tsp. cornstarch 1/2 tsp. water 1/2 tsp. cold cream 2 drops food coloring of your choice Mix all ingredients in small plastic mixing bowl. Make sure mixed well. ------------------------ 764 -- SILLY PUTTY - NOT FOOD Use 2 parts Elmer's glue to 1 part StaFlo liquid starch. Mix with your hands until you play with it. Store in a covered container. Keep off of fabric and carpet. We think this is fun stuff. ------------------------ 765 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. corn starch 2 c. cold water Food coloring Mix sugar and corn starch, then add water. Cook over low heat, stirring constantly until well blended. When it starts to thicken, it will thicken quickly. When it is pudding consistency, divide mixture into 4 to 5 portions; add a different food color to each and a pinch of detergent. Keeps well in refrigerator. ------------------------ 766 -- FINGER PAINTS 1/4 c. liquid laundry starch 2 drops food coloring or 1 tsp. tempura ------------------------ 767 -- BUBBLE BLOWING SOLUTION 1/4 c. liquid detergent 2 1/2 c. sugar 9 tbsp. cooking oil Food coloring 1 3/4 qt. water Mix all ingredients, adding water last. Stir until sugar dissolved. ------------------------ 768 -- FLORAL PRESERVATIVE 1 tbsp. sugar 1/4 tsp. chlorine bleach 1 gallon water Mix ingredients. Use with cut flowers from a florist or from your own garden. ------------------------ 769 -- "GOOP" - SILLY PUTTY 1 c. glue 1/2 c. liquid starch ------------------------ 770 -- SARAH'S BUBBLE SOLUTION 1/3 c. dish soap or baby shampoo 1 1/4 c. water 2 tsp. sugar 1 drop food coloring Combine and put in an unbreakable bottle. ------------------------ 771 -- PASTE RECIPE 1/2 c. flour 1/2 c. sugar 1/2 c. cold water Mix together as you would to make gravy. Add 2 cups boiling water and cook until thick. Add 1 1/2 teaspoons powdered alum. Add 1/4 teaspoon oil of wintergreen (preservative). ------------------------ 772 -- SCENTED CINNAMON ORNAMENTS Not for eating!! 1 tbsp. ground cloves 1 tbsp. nutmeg 3/4 c. applesauce 2 tbsp. white glue In medium bowl combine cinnamon, cloves and nutmeg. Add applesauce and glue. Stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. Roll out each portion to 1/4" thickness. Cut with cookie cutters and make a hole in top with a straw or toothpick. Place on wire racks and dry at room temperature for several days. Turn over each day. Thread ribbon through hole. Makes 32 (2") ornaments. ------------------------ 773 -- FACE PAINTS Muffin tin Cornstarch Water Food coloring Cold cream In each cup of muffin tin mix 1 teaspoon cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream and a couple drops of food coloring. Stir and paint. ------------------------ 774 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Food coloring Dish detergent 4 plastic or paper cups Mix sugar, cornstarch and water in saucepan. Cook over low heat 5 minutes, stirring constantly. Remove from stove and cool. Divide mixture into 4 cups. Add a little food coloring and 1 drop of dish detergent. Stir and paint. ------------------------ 775 -- SCHOOL PASTE 1/2 c. sugar 1/2 c. flour 2 c. water 1/2 tsp. powdered alum 15 drops oil of cloves Mix sugar, flour, water and alum in saucepan. Cook on low heat, stirring constantly until thick. Remove from heat and add oil of cloves. Makes 1 pint and will keep for several months. ------------------------ 776 -- MAKE - YOUR - OWN STICKERS 8 tbsp. vinegar 4 pkgs. unflavored gelatin 1 tbsp. peppermint extract Bring vinegar to a boil and add gelatin. Reduce heat to low and stir until gelatin is dissolved. Add peppermint extract. Brush on back of paper desired for stickers (wrapping paper, magazine pages, cards, etc.). Let dry and trim. Lick and use as regular stickers. Remainder should be stored in airtight jar and will keep for several months. It will solidify. So warm in pan of hot water to use again. ------------------------ 777 -- PLAY - SLIME 2 c. cornstarch 1 c. water Food coloring Combine together. As it dries out add more water. ------------------------ 778 -- MODELING DOUGH 1 c. flour 1 c. canning salt 1 tbsp. powdered alum 1 c. boiling water Food coloring Pour boiling water over mixture of flour, salt, and alum. Stir thoroughly. Cool enough to handle and knead. Divide dough and add a different food color to each piece. Knead color into dough. Store in airtight container. ------------------------ 779 -- FACE PAINT 6 tsp. cornstarch 3 tsp. water 3 tsp. cold cream Food coloring ------------------------ 780 -- FINGER PAINTS 3 tbsp. sugar 1/2 c. cornstarch 2 c. cold water Dish detergent Plastic or paper cups Food coloring ------------------------ 781 -- PASTE FOR CHILDREN 1 c. flour 1 c. sugar 1 qt. water 1 tbsp. powdered alum Place all ingredients in double boiler and cook until clear. Stir this. Makes a lot of paste. Store in refrigerator. ------------------------ 782 -- GOOEY GLUE 3/4 c. cold water 2 tbsp. corn syrup 1 tsp. white vinegar 1/2 c. cornstarch ------------------------ 783 -- HOMEMADE PLAY - DOUGH 1/2 c. salt 1 c. flour 2 tbsp. cream of tartar 1 c. water Food coloring 1 tbsp. oil Mix in pot and cook on medium heat. It is done when it gathers around the spoon. If you use hot water to begin with, it cooks in 2 to 3 minutes. Cool a bit. Knead about 10 seconds. This is a durable play dough and will last for months. Put into plastic bag and keep in a coffee can. ------------------------ 784 -- PLAY-DOUGH 2 1/2 c. flour 1 c. salt 1 c. water Mixture may be stored in refrigerator for months! ------------------------ 785 -- FINGER PAINT 1/4 c. cornstarch 2 c. cold water Food coloring Mix cornstarch and water in medium pan and then boil until the mixture thickens. (It will take a while.) Cool. Pour into containers - baby food jars with screw on lids are perfect. Add food coloring. ------------------------ 786 -- DRYING FLOWERS Flowers Silica gel or uncolored kitty litter* Floral wire Floral tape *Sift kitty litter, discarding larger pieces. 1. Trim stems 1/2 to 3/4 inch from base of flowers. Spread silica gel, 1 to 2 inches deep, in small glass or paper bowl or 2-cup measure. Prepare 1 container for each flower. 2. Arrange 1 flower, blossom-side up, in each bowl of silica gel. Sprinkle additional gel between petals, covering flower completely. 3. Place 1 or 2 flowers in oven as directed on chart. Place 2-cup measure filled with water in oven. Microwave as directed. Remove from oven and allow to finish drying for at least 12 hours. 4. Remove flowers carefully, shaking gently to remove silica gel. Use small paintbrush to remove any remaining gel. Attach floral wire to stems with floral tape.FLOWER DRYING GUIDE: Use Power Level 9 for all of the following: 2 carnations for 3 to 3 1/2 minutes; 2 daisies for 1 to 2 minutes; 2 daisy mums (pom poms) for 3 to 4 minutes; and 1 rose for 2 1/2 to 3 minutes. TIPS: Choose brightly-colored flowers that are partially open. White and pastel flowers may turn brown. Spray dried flowers with hair spray or acrylic spray coating for protection. Let spray dry completely. ------------------------ 787 -- HOMEMADE PLAY - DOUGH 1 c. white flour 1/4 c. salt 2 tbsp. cream of tartar 1 c. water 2 tsp. food coloring 1 tbsp. oil Mix flour, salt and cream of tartar in medium pot. Combine water, food coloring and oil and add to flour mixture. Cook over medium heat and stir for 3 to 5 minutes until mixture forms a ball in the center of pot. Turn out and knead on lightly floured surface until desired consistency. Store in airtight container (no-toxic). ------------------------ 788 -- PLAY - DOUGH 2 c. flour 2 c. water 1 c. salt 2 tsp. cream of tartar 3 tbsp. salad oil Food coloring Combine ingredients and stir in a 1 quart saucepan over medium-high heat until thick. Add coloring by kneading in. Store in plastic or margarine tubs. ------------------------ 789 -- DIANE'S SPICED ORNAMENTS 1 c. applesauce 3/4 c. cinnamon 2 tbsp. nutmeg 2 tbsp. allspice 2 tbsp. ground cloves Mix all and form into a dough. Roll out 1/4 inch thick and cut with cookie cutter. Make small hole in top with ice pick. Leave out to dry. Insert tie, cord or ribbon into hole afterwards to hang. ------------------------ 790 -- CORNSTARCH AND BAKING SODA ORNAMENTS 2 c. baking soda 1 c. cornstarch 1 1/4 c. cold water Mix cornstarch and baking soda, then add water. Cook over medium heat, stirring constantly, until the consistency of wet mashed potatoes. Turn onto a plate, cover with a damp cloth and let cool. Knead until smooth. Seal in plastic bag, in refrigerator until needed. ------------------------ 791 -- SILLY PUDDY Like playdoh. 1 c. salt 1 tbsp. Wesson oil Food coloring 2 c. water Mix ingredients together; knead until smooth. Color to suit. ------------------------ 792 -- HOMEMADE FINGER PAINT 2 c. flour 2 tsp. salt 2 1/2 c. cold water 2 c. boiling water Food coloring Mix flour with salt. Add water, stir until smooth. Gradually add this mixture to boiling water. Boil until smooth and thick. Add food coloring and until smooth. ------------------------ 793 -- BUBBLE BLOWING SOLUTION 1 c. water 1/3 c. Joy dishwashing liquid 2 tbsp. light corn syrup Mix and allow to sit for 1 hour before using. May be stored in refrigerator. ------------------------ 794 -- COOKED PLAY DOUGH 1 c. flour 1 c. water with food Coloring of your choice 1/2 c. salt 1 tbsp. oil 2 tsp. cream of tartar Mix together gradually and cook until play dough consistency. ------------------------ 795 -- PLAY - DOUGH 1 c. flour 1/2 c. salt 2 tsp. cream of tartar 1 c. water 1 tbsp. cooking oil Food coloring Flavoring oil (opt.) Mix flour, salt and cream of tartar in a saucepan. Add water and cooking oil, then a few drops of food coloring.* Cook on medium heat and stir constantly until mixture pulls from the pan (about 3 minutes. Knead immediately, then store in airtight container. *Optional: Add mint flavoring to green dough; add strawberry flavoring to red dough, etc. ------------------------ 796 -- CINNAMON ORNAMENTS 3/4 c. applesauce 1 c. cinnamon 1 tbsp. ground nutmeg 1 tbsp. ground allspice 1 tbsp. ground cloves Dough will be very sticky. Roll out on cinnamon covered surface and cut with cookie cutter. Make hole with pencil to put ribbon through to hang as ornaments. ------------------------ 797 -- SALT DOUGH ORNAMENTS 2 c. white flour 1 c. salt 1 c. warm water 2 tbsp. oil Combine and knead for 10 minutes or until dough is smooth. If crumbly add water; if moist and sticky add flour until right consistency. Shape into desired shapes or roll out dough and use cookie cutters. Bake at 325 degrees until dry - not brown- approximately 15 minutes per 1/4 inch thickness. When cool paint with water colors or acrylic paints. Color may be added to dough before cooking. Spray with acrylic spray to preserve and shine. ------------------------ 798 -- SUPER BUBBLE SOLUTION 1 c. Joy liquid detergent 2 1/2 tsp. glycerine 1 c. water Add Joy and glycerine to water. Mix gently so as not to form excessive bubbles. Best if refrigerated overnight. ------------------------ 799 -- NUTTY PUTTY 1 tbsp. liquid starch 2 tbsp. white glue, such as Elmer's school glue 3 drops food coloring Pinch sodium benzoate to retard mold Plastic Easter egg or small screw-top jar WARNING: Omit sodium benzoate if material is to be used with young children. Makes about 3 tablespoons. Measure starch into a small bowl. Add glue. Let set 5 minutes. If desired, add coloring and sodium benzoate. Then mix thoroughly until all starch is absorbed and color is spread smoothly throughout. The more you mix the putty, the better it vets. Store in a plastic Easter egg or small jar. HOW TO USE IT: This recipe makes a rubbery putty that will bounce, pick up pictures from the newspaper, stretch, and mold into shapes. If left in the open air, it will melt into a rubbery blob and turn hard. If a tougher, more rubbery putty is desired, add one more teaspoonful starch. Soft putty should set overnight before being used to pick up pictures. If used too soon, it may stick to the paper. Stored in an airtight container, Nutty Putty will last several days. If the surface dries out or if it gets too tough from handling, just dip it into warm water and then knead. ------------------------ 800 -- MODELING DOUGH 3/4 c. flour 1/2 c. salt 1 1/2 tsp. powdered alum 1 1/2 tsp. vegetable oil 1/2 c. boiling water Food coloring Combine flour, salt, and alum in a mixing bowl. Add vegetable oil and boiling water. Stir vigorously with a spoon until well blended. Dough should not stick to the sides of the bowl and should be cool enough to handle. Add food coloring and knead into dough until color is well blended and the dough is the desired tint. Makes about 1 cup. Double the recipe for large projects. For groups, mix several double recipes rather than one large amount. HOW TO USE IT: This is an excellent play dough. It has a smooth texture, takes about 15 minutes to make, and dries to a hard finish overnight. Use it to make lovely dough flowers as well as animals and other figures. Store in a jar with a tight lid. Dough will keep several months without refrigeration. THIS RECIPE HAS BEEN ALTERED BY THE USER ON 08-07-1990. ------------------------ 801 -- GIFT BUBBLE BATH 5 lbs. Epsom salts 1 sm. box Ivory soap 1 sm. box powdered sachet Mix thoroughly. Makes 16 cups ------------------------ 802 -- CINNAMON ORNAMENTS 4 oz. cinnamon 1 tbsp. cloves 1 tbsp. nutmeg 3/4 c. apple sauce 2 tbsp. white glue Combine cinnamon, cloves and nutmeg. Add apple sauce and glue. Stir, work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are mixed. Divide into 4 portions. Roll out dough to 1/4 inch thickness. Cut out with your favorite cookie cutters. Place cut outs on wire rack and dry at room temperature. Turn once a day for several days. ------------------------ 803 -- SALT DOUGH ORNAMENTS 1 1/4 c. water 1 c. salt 1 1/2 c. flour 1/2 c. whole wheat flour Heat water and salt together until salt slightly dissolves. Add to flour mixture. Mix with hands until dough is smooth. Roll out. Cut with cookie cutter. Place on foil lined baking sheets. Place in 300 degree oven for about 1 hour. Turn often. ------------------------ 804 -- SIDEWALK CHALK 6 eggshells 1 tsp. flour 1 tsp. very hot tap water Clean, smooth rock 2 dishes Spoon Strip of paper towel Sidewalk or playground Wash and dry eggshells. Grind them outside on clean, smooth concrete with a smooth rock. Rind until you have a powder. Pick out big pieces of shell and throw them away. Measure flour and hot water into another dish. Add 1 tablespoon of the eggshell powder. Mix and mash until it sticks together. Shape and press firmly into a chalk stick shape. Roll stick up tight in strip of paper towel. Dry for 3 days until rock hard. Write with chalk, erase with shoe. ------------------------ 805 -- CINNAMON ORNAMENTS 1 c. ground cinnamon 4 tbsp. white glue 3/4 to 1 c. water Mix above ingredients together and refrigerate for 2 hours. Then sprinkle cinnamon on your work surface. Spoon chilled dough from the bowl onto the cinnamon. Use your fingers and hands to knead the dough until it is smooth. Roll the dough to about a 1/4 inch thickness. Cut out the shapes with cookie cutter. To dry shapes, layer them on waxed paper at room temperature and turn them over twice a day for 4 days. To speed up the drying, bake the ornaments on a cookie sheet in a warm oven for 2 hours. Poke a hole in each one with a plastic straw before drying. When shapes are dry, add ribbon hangers. You can also make a mobile. ------------------------ 806 -- NUTTY PUTTY 1 tbsp. liquid starch 2 tbsp. white glue 3 drops food coloring (optional) Plastic egg or screw top jar Bowl Put starch in bowl. Add glue and let set 5 minutes. If desired, add coloring. Mix until starch is absorbed and color is spread smoothly. Hint: The more you mix, the better it gets. Store in plastic egg or small jar overnight before using to pick up pictures from comics. Use to bounce, pick up pictures from comics or newspaper, and mold into shapes. Do not leave in open air, it will melt and turn hard. Add 1 teaspoon more starch for a tougher, more rubbery putty. Dip into warm water and knead if putty dries out. ------------------------ 807 -- FUNCLAY Water colors, tempera paints, wax paper 1 c. salt 1/2 c. cornstarch 1 c. boiling water Pan Wet cloth Mix all ingredients in a pan. Boil to a soft ball stage. Knead on wax paper until dough-like. Wrap in wet cloth to keep for a few days. Make animals, designs, then let dry and paint. ------------------------ 808 -- BUBBLE RECIPE 2 c. Joy dishwashing detergent 6 c. water 3/4 c. Karo light corn syrup Combine, shake, let settle 4 hours. Store covered in refrigerator to extend suds shelf life. Allow to warm before using. USE JOY!! Costs about $1.50 per gallon. Non-toxic, but not for human consumption. ------------------------ 809 -- SILLY PUTTY 1 c. Elmer's glue (not generic brand, must be Elmer's!) 3/4 c. warm water 1/2 tsp. Borax Mix it all up and have fun! Don't use food coloring - it gets all over! Keep in a plastic bag. ------------------------ 810 -- HOMEMADE SILLY PUTTY Elmer's glue Sta-Flo liquid starch Mix well - 2 parts glue to 1 part starch. Mixture will need to dry out a while before it is workable. It may be necessary to add a touch more glue or starch. Do not make on a humid day! Store in an airtight container. NOTE: This homemade version is just as nasty as the commercial variety. Beware of contact with clothes, carpet and hair! ------------------------ 811 -- FINGER PAINT 1/2 c. dry laundry starch 1/4 c. cold water 1 1/2 c. boiling water 1/2 c. soap flakes (Ivory Snow) 1 tsp. glycerine Food coloring Mix starch and cold water in a saucepan. Pour in the boiling water and cook over low heat until shiny. Remove from heat. Add soap flakes and glycerine. Divide into portions and add different food colorings. NOTE: If you have no paper, the shiny side of freezer wrap works well, with the added advantage of being able to create small or giant masterpieces. ------------------------ 812 -- FUN-I-SALAD 1 head cabbage, coarsely chopped 1/2 c. sesame seeds 1 pkg. top Ramen-Oriental soup mix 8 green onions 3/4 c. slivered almonds DRESSING: 1 c. sugar 1 tsp. pepper 1 c. salad oil 1/2 c. rice vinegar Brown nuts and seeds in butter. Set aside to cool. Mix cabbage and onion just before serving, mix seeds and nuts with cabbage mixture. Crush noodles from soup mix and sprinkle with 1/2 package Oriental powder mix, and add dressing. Serve. ------------------------ 813 -- RICH YEAST DOUGH 3 1/2 c. all-purpose flour 1 1/2 pkg. active dry yeast 1 1/2 c. milk 1/2 c. butter or margarine 1/4 c. sugar 1 tsp. salt 2 eggs In large mixer bowl, combine 2 cups flour and the yeast. Heat together milk, butter, sugar and salt just until warm (115 to 120 degrees), stirring to melt butter. Add to dry mixture in mixer bowl; add eggs. Beat at low speed for 1/2 minute. Beat 3 minutes at high. By hand, stir in remaining flour. Place dough in greased bowl, turning once to grease surface. Cover; let rise in warm place until double, about 1 1/2 hours. Turn out on lightly floured surface. Divide in half and form each part into a ball. Use half for Bienenstich and other half for another recipe. ------------------------ 814 -- HOMEMADE PLAY - DO 1 c. flour 1/2 c. salt 2 tsp. cream of tartar 1 tbsp. oil 1 c. water Few drops food coloring Mix ingredients together in a pan. Heat on medium heat, stirring constantly until ball forms. Cool and knead. Store in a plastic bag.---- ------------------------ 815 -- AGGRESSION COOKIES 3 c. brown sugar 3 c. margarine 6 c. oatmeal 1 tbsp. baking soda 3 c. flour Put all ingredients in a large bowl. Mash, knead, squeeze, pound, etc. Then form into small balls and place on an ungreased cookie sheet. Butter the bottom of a small glass. Dip it in sugar and mash the balls flat. You only need to butter once, but re-dip in sugar for each ball. Bake at 350 degrees for 10-12 minutes. Great therapy on mad days. ------------------------ 816 -- DIRT PIE 1 c. cold milk 1 (4 serving pkg.) Jello instant pudding and pie filling (your favorite flavor) 1 (8 oz.) container Cool Whip, thawed 20 chocolate sandwich cookies, crushed 1 1/2 c. "Rocks" (granola chunks, chocolate chips, peanut butter chips, or a combination), optional ------------------------ 817 -- MONSTER TOAST Bread Milk Food coloring Pour a small amount of milk into cups. Add food coloring to make bright colors. "Paint" monster face on bread with small clean paint brushes. You can also paint an "M" on the back of the bread. Toast in toaster, butter and gobble up your monster! (Dark bread works just as well as light.) ------------------------ 818 -- ANTS ON A LOG Celery Peanut butter Cream cheese Raisins ------------------------ 819 -- BANANA ROLLS 1 med. banana 2 tsp. peanut butter 2 pieces white bread Peel banana and cut in half. Cut the crust off the bread. Spread a thin layer of peanut butter on the bread. Put 1/2 a banana on each piece of bread. Wrap the bread around the banana. The peanut butter will make it stick to the bananas. Cut into 1 inch slices. ------------------------ 820 -- MICROWAVE CARAMEL POPCORN 1 c. brown sugar 1 stick margarine 1/4 c. white corn syrup 1/2 tsp. salt 1/4 tsp. baking soda 3-4 qts. popped corn 1 brown grocery bag Combine all ingredients except baking soda and popcorn in 1 quart bowl. Put in microwave on high 1 minute. Stir. Put back for 2 minutes on high. Stir in soda. Put popped corn in brown grocery bag. Pour syrup over corn. Close bag and shake. Put bag, closed, in microwave for 1 1/2 minutes. Take out. Shake. Put back for 1 1/2 minutes more. Add nuts if desired. Pour in bowl. Stir as it cools. Eat or store in closed container. ------------------------ 821 -- POTATO CANDY 1 med. white potato 1 lb. confectioners' sugar Peanut butter Boil potato, peel and mash thoroughly or put through a sieve. Stir in sugar to form a stiff dough. Roll the dough on a lightly floured board or wax paper to 1/4 inch thickness. Spread generously with peanut butter. Roll up jelly roll fashion and chill before slicing. ------------------------ 822 -- FONDANT 1 box 10x confectioner's sugar 1/3 c. unsweetened butter 1/3 c. light corn syrup 1 tsp. vanilla extract Dash salt Mix all ingredients until well blended. Knead on a clean surface until smooth and shiny. Roll between 2 sheets of waxed paper until 1/3 inch thick. Cut into desired shapes. Use spatula to remove to a cookie sheet. Allow to air dry several hours. Store in tightly covered container. Food coloring may be added during first step for color. Mint extract may also be added at that point if desired. ------------------------ 823 -- FACE MAKE UP 1 tbsp. soft shortening (like Crisco) 2 tbsp. cornstarch Add food coloring of desired color Mix together and apply to face. May want to use cold cream before beginning. Will easily wash off with soap and water. ------------------------ 824 -- CLOUD DOUGH 6 c. flour 1 c. salad oil 1 c. water Tempera powder paint Mix dry ingredients together including paint powder. Add oil and water, stir and knead until well mixed. This dough is very soft and quite oily. It does not stick to hands but hands will be very oily after playing with this dough. Good for young children who have weak muscles. ------------------------ 825 -- PEANUT BUTTER PLAYDOUGH 1 c. honey 1 c. peanut butter 1 c. powdered milk 1 c. oatmeal ------------------------ 826 -- SAFE PLAYDOUGH 1 env. unsweetened Kool-Aid, any flavor 1 c. all-purpose flour 1/4 c. salt 2 tbsp. cream of tartar 1 c. water 1 tbsp. vegetable oil Mix dry Kool-Aid, flour, salt and cream of tartar in medium saucepan. Stir in water and oil. Stir over medium heat 3-5 minutes until mixture forms a ball in the center of the pan. ------------------------ 827 -- PLAYDOUGH 3 c. flour 1 1/2 c. salt 6 tsp. cream of tartar 3 c. water 3 tbsp. vegetable oil Food coloring Place dry ingredients into heavy aluminum pan. Mix liquid. Add a few drops of mint flavoring. Blend well. Cook over moderate heat, stirring constantly, until dough pulls away from pan or until it forms a soft ball in center of pan. ------------------------ 828 -- MODELING GOOP 2 c. table salt 2/3 c. water 1 c. cornstarch Mix and stir salt and water over heat 4-5 minutes. Remove from heat. Add cornstarch and 1/2 cup cold water. Stir until smooth. Cook until thick. Store in plastic bag. This may be colored by adding food color to the cold water. The colors will be nice and bright. Air dry finished product. Great for relief maps for older children. ------------------------ 829 -- SILLY PUTTY 2 tbsp. Sta-Flo liquid strach ------------------------ 830 -- MODELING CLAY 1 c. cornstarch 2 c. baking soda 1 1/4 c. cold water Food coloring Add food coloring to water and mix well with other ingredients in a saucepan. Cook over medium heat about 4 minutes, stirring constantly until mixture thickens to the consistency of mashed potatoes. Cover with damp cloth to cool. Knead until smooth. Objects may be painted after they dry overnight. Store in airtight container. ------------------------ 831 -- BUBBLES 1 qt. warm water 8 tsp. dishwashing detergent (Dawn, Joy, Ajax or Ivory) 2 tbsp. Karo syrup ------------------------ 832 -- EDIBLE FINGERPAINT 1/2 c. Argo cornstarch 1 sm. pkg. flavored gelatin (like Jello), 3 oz. box Dissolve the starch in 1 cup cold water. Add the Jello to 1 cup hot water and stir until dissolved. Combine the 2 and stir. Cook while stirring until thick. Cool. ------------------------ 833 -- FINGER PAINT 1 env. Knox unflavored gelatin 1/4 c. cold water Mix together and set aside so it is ready when needed.2: In a saucepan mix together: 3/4 c. cold water Add: 3: Cook this starch mixture until it boils and clears. Stir constantly. Remove from heat. Now blend in gelatin. Add 1/2 cup mild soak flakes or detergent and stir until blended, dissolved and thickened. Add 4 drops of oil of cloves to keep paint sweet. Paint may be colored by adding 1 tsp. of tempera powder to 1 cup of paint. Use on dampened sheet of fingerpaint paper. Store in containers with tight lid. This paint will keep quite a while in the refrigerator. ------------------------ 834 -- SOAP PAINT 1 c. powdered detergent 4 tbsp. liquid starch Tempera coloring ------------------------ 835 -- DO-IT-YOURSELF SNOW Fill a gallon-sized mixing bowl 2/3 full with Ivory Snow soap powder. Add warm water slowly while beating with an electric mixer at low speed. Continue adding water and beating until mixture reaches consistency of cake frosting. ------------------------ 836 -- CRYSTAL GARDENS 4 tbsp. salt 4 tbsp. water 1 tbsp. ammonia Charcoal Colored ink ------------------------ 837 -- A RECIPE FOR HAPPY DAYS Friendly words Understanding Time and patience Warm personality Humor Measure words carefully. Add heaping cups of understanding; use generous amounts of time and patience. Cook at low temperatures - do not boil! Add lots of warm personality and a dash of humor. Season to taste with spice of life. Serve in individual molds! ------------------------ 838 -- FINGER PAINT Mix flour and salt with a little water to make a paste with the consistency of thick gravy. Sprinkle in a little food coloring.SOAP FLAKE FINGER PAINT: Mix a little water with soap flakes to make a paste and add food coloring if you wish, or use these amounts: 1 c. cold water 3 c. soap flakes Food coloring or powdered paint to color ------------------------ 839 -- PLAY DOUGH 1 c. flour 1 c. water 2 tsp. cream of tartar 1/2 c. salt 1 tbsp. vegetable oil Food coloring Put all together in a pan. Cook for 3 minutes, stirring constantly! Dough will gather on stirring spoon. Dump onto wax paper. Cool, knead. Store in covered container or plastic bag. This recipe requires no refrigeration and is not sticky. ------------------------ 840 -- MODELING DOUGH 2 c. table salt 2/3 c. water 1 c. cornstarch 1/2 c. cold water Stir salt and 2/3 cup water over heat 4 to 5 minutes. Remove from heat. Add cornstarch and cold water. Stir until smooth. Cook until thick. Store in plastic container. Will not crumble when dry. ------------------------ 841 -- CLAY 1 c. cornstarch 2 c. baking soda (1 lb. box) 1 3/4 c. water Combine ingredients. Cook until thickened to dough like consistency. Turn mixture out on pastry board and knead. Keep in plastic bag. The finished art work may be painted when dry. ------------------------ 842 -- BASIC BREADDOUGH CRAFT RECIPE 4 c. flour 1 1/2 c. warm water 1 c. salt Combine the flour and salt in a large mixing bowl and make a well in the center. Pour in about 1 cup of the water, mixing with a fork or with your hands. Add more water as needed until dough is neither crumbly not sticky. Place on a lightly floured board and knead until smooth, 5 minutes. Use only a small amount of dough at a time and wrap the remainder and place in the refrigerator. Shape breaddough as desired. Bake on a cookie sheet lined with aluminum foil. 325 degrees for about 1 hour or until dough is hard. Thicker pieces will take longer to bake. For a shiny finish brush with 1 whole beaten egg after 15 minutes of baking time and again in 15 minutes if a darker finish is desired. If the dough puffs up while baking make several holes in the puff using a straight pin. Your items may be painted with acrylic paints or varnished with spray or brush on varnish. Form your own shapes, shape in the form of rolls and breads, use cookie cutters, make impressions with all sorts of items found around the house...the possibilities are endless. To make a hole for hanging use a straw to make a hole before baking. To make hair or fur use a garlic press. Most of all be creative and enjoy. This is also a great project for the kids or grandkids this summer. Have them make special gifts for holidays and birthdays or to give to someone special. ------------------------ 843 -- ALPHABET PRETZELS For review in first grade and as they learn new letters in kindergarten, the children could make "Taste Treats" by making alphabet letters which are pretzels. Dissolve: 1 pkg. dry yeast Mix: 1 tbsp. sugar 1 tsp. salt With a large spoon work flour mixture into yeast mixture. (It may be necessary to add a little more water at this point.) When about three cups of flour mixture have been worked in, knead on a countertop while working in remaining flour mixture. Set mixture aside to rise. (For about 30 minutes or until double in bulk--place out of drafts.) Divide dough into 18-24 parts. Shape dough into letters and place on greased pans. Use mixture of 1 egg slightly beaten plus 1 tbsp. water to "paint" letters. Sprinkle with coarse-grained salt. Bake at 425 degrees for 25 minutes or until brown. ------------------------ 844 -- CHEESE CRISPIES This is a good recipe for the kids to help with. They love to make a different shapes and sizes. 1/2 lb. margarine 2 c. flour 2 heaping c. Rice Krispies 1/2 tsp. cayenne pepper (optional) 1/2 tsp. salt Cream margarine and cheese together. Add remaining ingredients. Form into balls or other shapes. Bake 15 minutes, 350 degrees. Great for parties. ------------------------ 845 -- FINGER JELLO 4 env. Knox unflavored gelatin 3 pkgs. (4 oz. each) fruit flavor gelatin 4 c. boiling water Mix unflavored and flavored gelatin. Add boiling water. Stir until completely dissolved. Pour into 13x9 baking pan. Chill to firm. Makes 9 dozen 1 inch blox. ------------------------ 846 -- JELLO IN MUFFIN CUPS 1 pkg. (4 serving size) Jello 3/4 c. boiling water 1/2 c. cold water and ice cubes 1 c. fruit cocktail (drained) Dissolve gelatin in boiling water. Combine water and ice to make one (1) cup. Add to gelatin. Stir until slightly thickened. Remove unmelted ice. Add fruit. Chill 10 minutes until thickened. Place foil baking cups in muffin pans. Spoon gelatin mixture into cups, about 2/3 full. Chill until firm at least 2 hours. Serve them right in the cupcake liners. Makes 6. ------------------------ 847 -- NO BAKE CHOCOLATE OATMEAL COOKIES 1 1/2 c. sugar 1 stick butter 1/2 c. milk 3 tbsp. baking cocoa Combine and cook in a saucepan until mixture comes to a boil. Boil for 3 minutes. Remove from heat and stir in: 3 c. oats Drop by teaspoon onto waxed paper. Cookies will harden. ------------------------ 848 -- NO BAKE CHOCOLATE OATMEAL COOKIES 1 1/2 c. quick cooking oats 1/2 c. flaked coconut 1/4 c. chopped walnuts 3/4 c. sugar 1/4 c. milk 1/4 c. Land O Lakes Spread 3 tbsp. unsweetened cocoa Flaked coconut, if desired In medium bowl combine oats, coconut and walnuts; set aside. In 2 quart saucepan combine sugar, milk, spread and cocoa. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Remove from heat. Stir in oats, coconut and walnut mixture. Quickly drop mixture by rounded teaspoonfuls onto waxed paper. Cool completely. Store in refrigerator. If desired, while cookies are warm, roll in additional coconut. Yield: 2 dozen. ------------------------ 849 -- PEANUT BUTTER CREAMS Beat: 1/8 tsp. salt 1 tbsp. margarine 1/3 c. peanut butter 1 c. confectioners' sugar 1/2 tsp. vanilla Stir in: Shape into little balls. Roll each ball into 3/4 cup chopped, salted peanuts. Place on waxed paper and refrigerate. ------------------------ 850 -- PEANUT BUTTER DOUGH Great for small ones who will eat dough. 1 c. honey 1 c. powdered milk 1 c. oatmeal Optional, food coloring Mix. Make some fun food! ------------------------ 851 -- PEANUT SNACK 2 c. Cheerios 1 c. peanuts 1 c. raisins 1/2 c. jelly beans, gum drops or M&M's 1. In medium bowl mix together with spoon. 2. Store in jar or plastic container. Makes 4 cups. ------------------------ 852 -- MARTHA'S PLAY DOUGH Mix: 1/4 c. salt 2 tbsp. cream of tartar Then add: 1 tbsp. oil 2 tsp. food color Cook and stir over medium heat for 3-5 minutes until it sticks together in the middle of the pan. Knead on floured surface for 5 minutes. Store in airtight container. ------------------------ 853 -- PUPPY CHOW AND KITTEN CHOW In large kettle melt together 1 cup smooth peanut butter and 1 (12 oz.) bag of semi-sweet chocolate chips. Add 1 box of *Crispex cereal and mix until all cereal is covered. In a large paper grocery bag put 2 cups powdered sugar and add cereal mixture and shake until all cereal separates and is covered. *For Kitten Chow use Cheerios. ------------------------ 854 -- SALT DOUGH This has a sparkly texture. It is heavy and strong and especially suited for standing pieces, such as plaques or trivets. Covered and refrigerated, salt dough lasts indefinitely. 2/3 c. water 1 c. cornstarch 1/2 c. cold water Food coloring, tempra or other water base paint Mix salt and water in pan until quite warm. Remove from heat. Mix water and cornstarch together and add to mix in the pan, stirring constantly. Return pan to stove and stir until mix forms a smooth mass. Turn out onto a plate and cover with damp cloth until cool. Work in color, if desired. Shape on foil covered cookie sheet and let dry several hours in warm oven or days at room temperature. Smooth edges with nail file. ------------------------ 855 -- SILLY PUTTY 1 c. Elmers glue 1/2 c. liquid starch Powdered tempra Mix. If stringy, add glue. If sticky, add starch. *This does not stick to clothing. ------------------------ 856 -- SUGAR BEAR SQUARES 1/4 c. margarine 1 pkg. (10 or 10 1/2 oz.) reg. or miniature marshmallows 6 c. Post Super Golden Crisp cereal (or use 3 c. each cereal and popped popcorn) 1/2 c. peanuts (optional) Melt margarine in saucepan over low heat. Add marshmallows; stir until melted. Remove from heat. Add cereal and peanuts; toss to coat well. Press firmly into greased 13x9 inch pan. Chill 1 hour. Cut unto squares. Store in cool place. Makes 24 squares. For microwave, melt margarine in large microwavable bowl at HIGH 45 seconds. Add marshmallows; toss to coat. Cook uncovered 1 minute or until marshmallows are smooth when stirred. Continue with recipe above. ------------------------ 857 -- YABBA-DABBA-DO SQUARES 1/4 c. margarine 6 c. Post Fruity Pebbles Cereal* 1 pkg. (10 or 10 1/2 oz.) reg. or miniature marshmallows *Or use Cocoa Pebbles Cereal and add 1/3 cup creamy peanut butter with the margarine. Melt margarine in saucepan over low heat. Add marshmallows; stir until melted. Remove from heat. Add cereal; toss to coat well. Press firmly into greased 13x9 inch pan. Chill 1 hour. Cut into squares. Store in cool place. Makes 24 squares. For microwave, melt margarine in large microwavable bowl at HIGH 45 seconds. Add marshmallows; toss to coat. Cook uncovered 1 minute or until marshmallows are smooth when stirred. Continue with recipe above. ------------------------ 858 -- TAFFY CRUNCH POPCORN 12 qts. popped corn 1 lb. Spanish peanuts (3 c.) 2 c. butter 2 boxes (1 lb. each) brown sugar 1/2 c. dark corn syrup 1/2 c. molasses 1 tsp. salt 2 tsp. vanilla Turn popcorn into very large container/peanuts. In large 5 quart saucepan melt butter. Stir in brown sugar, corn syrup, molasses and salt. Bring to boil over medium heat stirring constantly. Boil 5 minutes. Remove. Stir in vanilla. Gradually pour over popped corn and peanuts, mixing well. Turn into shallow pan. Bake in preheated 250 degree oven 1 hour. Stir every 15-20 minutes. Remove from oven. Turn out onto waxed paper. Store in plastic bags after cooling. Yields 10-12 quarts. ------------------------ 859 -- BUTTERMILK CORNBREAD 1 1/2 c. cornbread quick mix 1 1/2 c. buttermilk 1 beaten egg 2 tbsp. vegetable oil Combine all ingredients; stir well. Grease an 8 inch cast iron skillet, muffin pans, or corn stick pans; heat in a 425 degree oven for 5 minutes or until very hot. Pour batter into hot skillet or pans. For cornbread loaf, bake in skillet at 425 degrees for 25 to 30 minutes or until golden. For muffins, bake at 425 degrees 20 to 25 minutes or until golden. For corn sticks, bake at 425 for 12 to 15 minutes or until golden. Yield: 1 loaf, 1 dozen muffins, or 14 to 16 corn sticks. ------------------------ 860 -- GOLDEN HUSH PUPPIES 2 c. self-rising cornmeal 1 sm. onion (finely chopped) 3/4 c. milk 1 egg (slightly beaten) vegetable oil or shortening Combine cornmeal and onion; add milk and egg, stirring well. Carefully drop batter by tablespoonfuls into deep hot oil (370 degrees); cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes.) Drain well on absorbent towels. Makes 2 dozen. ------------------------ 861 -- BUTTERMILK HUSH PUPPIES 1 c. self-rising flour 1 c. self-rising cornmeal 1/4 c. sugar 1 tsp. salt 1 c. chopped onion 1 egg (beaten) 3/4 c. buttermilk vegetable oil Combine first 7 ingredients; mix well. Carefully drop batter by level tablespoonsful into deep hot oil (370 degrees); cook only a few at a time, turning once. Fry 3 minutes or until hush puppies are golden brown. Drain well on paper towels. Yield: about 2 1/2 dozen. ------------------------ 862 -- HUSH PUPPIES 1 c. self-rising cornmeal 1 tsp. sugar 1 tbsp. self-rising flour 1/2 c. buttermilk 4 tbsp. minced onion 1 tbsp. cooking oil 1 egg Mix all ingredients. Drop by spoonfuls in grease heated to 350 degrees. Cook until golden brown. Drain on paper towel. Serve hot. Makes 12 hush puppies. ------------------------ 863 -- PUMPKIN BREAD 3/4 c. Mazola oil 1 c. sugar 2 eggs and 1 egg yolk 1 c. pumpkin 1 1/2 c. flour 1 tsp. soda 1/2 tsp. salt 1/2 tsp. nutmeg 1 tsp. baking powder 1/2 tsp. cinnamon 1 pkg. coconut cream pie filling 1/2 c. chopped nuts Combine oil, sugar, and eggs. Add pumpkin. Sift flour, soda, salt, nutmeg, baking powder, cinnamon. Add pie filling and nuts. Bake at 325 degrees for 1 hour.Icing: Brown 2 tablespoons butter in a saucepan. Take off heat. Stir in 1 cup confectioners sugar and 4 to 6 tablespoons milk. Stir and pour over bread. ------------------------ 864 -- REFRIGERATOR BRAN MUFFINS 5 c. flour 3 c. sugar 15 oz. box Raisin Bran 5 tsp. baking soda 1 c. oil salt 4 eggs 4 c. buttermilk Thoroughly combine flour, soda, salt, Raisin Bran and sugar. Add other ingredients. Mix well. Cover and refrigerate (may be stored for up to 4 weeks). To bake, fill tins 2/3 full. Bake at 375 degrees for 15 to 18 minutes or until toothpick comes out clean. ------------------------ 865 -- ZUCCHINI BREAD 3 eggs (beat until light and fluffy) 1 c. salad oil 2 c. grated zucchini 2 c. sugar 1 tsp. vanilla Mix the above well. Mix together: 1 tsp. baking soda 1 tsp. salt 1/4 tsp. baking powder 2 tsp. cinnamon 1 c. nuts 1 c. raisins Add wet ingredients. Bake for 1 hour at 350 degrees. ------------------------ 866 -- PUMPKIN ROLLS 3/4 c. flour 2 tsp. cinnamon 1 tsp. baking powder 1 tsp. pumpkin pie spice 1/2 tsp. nutmeg 1/2 tsp. salt 3 eggs, slightly beaten 1 c. sugar 2/3 c. pumpkin 1 c. chopped walnuts CREAM CHEESE FILLING: Beat together 1 cup powdered sugar, 1 (8 oz.) package cream cheese, softened (I use Philadelphia light), 6 tablespoons butter, 1 teaspoon vanilla. Beat until smooth. Preheat oven to 375 degrees. Line a 10x15x1 inch pan with waxed paper. Grease and flour wax paper. Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Add dry ingredients. Pour into prepared pan. Spread evenly with rubber spatula. Sprinkle with nuts. Bake for 15 minutes or until center springs back when lightly touched. Loosen cake around edges with a knife, invert onto a clean damp cloth (towel) dusted with powdered sugar. Peel off waxed paper, trim 1/4 inch from all sides. Roll up cake and towel together from short side. Cool completely. Unroll. Spread with filling. Roll again without towel. Refrigerate until ready to serve. ------------------------ 867 -- INDIAN FRY BREAD (POW WOW SPECIAL--TACOS) 5 c. flour 5 tsp. baking powder 1/2 tsp. salt 1 lb. grated sharp Cheddar cheese Vegetable oil Water to be able to handle (mixable) 1 lb. hamburger 2 lg. tomatoes, chopped fine 1 lg. onion, chopped fine Salt and pepper to taste 1 lg. can refried beans 1/2 lettuce head, shredded Salsa to taste Get oil real hot (donut hot). Mix flour mixture until workable by adding water in small amounts. Make into large ball. Let stand 20 minutes. Take small soft ball size pinches off. Roll in floured surface by hand. Play with dough ball until large saucer size (or use rolling pin). Drop rolled piece in hot oil until golden brown. Drain on paper towels. Put refried beans on, hamburger, lettuce, tomatoes, cheese. Salt and pepper to taste. LEFTOVER BREAD FOR BREAKFAST: Reheat in microwave. Sprinkle on cinnamon/sugar combination or put on butter and honey. Great morning pick me up. ------------------------ 868 -- BUTTER PECAN ROLLS 1 pkg. yeast 1/4 c. water 1 c. milk, scalded 1/4 c. shortening 1/4 c. sugar 1 tsp. salt 3 1/4 to 3 1/2 c. sifted flour 1 beaten egg Soften yeast in warm water. Combine hot milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough, beating well. Brush top lightly with soft shortening. Cover and let rise in warm place until double, 1 1/2 to 2 hours. Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece in 8x12 inch rectangle. Brush with 2 tablespoons melted margarine. Combine 1/2 cup sugar, 2 teaspoons cinnamon; sprinkle half over each rectangle. Roll long edge in jelly roll fashion. Seal edge. Cut each roll in 8 (1 1/2 inch) slices.TOPPING: In each of two 9 1/2 x 5 x 3 inch metal loaf pans, mix 1/2 cup brown sugar, 1/4 cup margarine, 1 tablespoon light corn syrup. Heat slowly, stirring until blended. Remove from heat and sprinkle with 1/2 cup pecans in each pan. Top with 8 rolls, cut side down. Cover, let rise until double, 45 minutes. Bake 25 minutes in 375 degree oven. Cool 2 or 3 minutes and invert on rack. Remove pan. ------------------------ 869 -- KENTUCKY SPOON BREAD 1 stick margarine 1 (8 oz.) pkg. corn muffin mix 1 (8 oz.) can whole kernel corn, drained 1 (8 oz.) can cream style corn 1 c. sour cream 2 eggs Preheat oven to 350 degrees. Butter and preheat 1 1/2 quart baking dish. Melt butter and combine with muffin mix. Add both cans of corn and sour cream. Add slightly beaten eggs. Stir mixture and pour into baking dish. Bake for 35 minutes or until tester comes out clean. Serve with a large spoon. ------------------------ 870 -- POTATO REFRIGERATOR ROLLS Blue Ribbon Winner, 1966 Ventura County Fair 1 pkg. active dry yeast 2/3 c. sugar 1 1/2 tsp. salt 2/3 c. soft shortening 2 eggs 1 c. lukewarm mashed potatoes 7 to 7 1/2 c. sifted flour Measure water into mixing bowl. Add yeast, stirring to dissolve. Stir in sugar, salt, shortening, eggs, and potatoes. Mix in with hands until dough is easy to handle the flour. Turn onto floured board and knead until smooth and elastic, 8 to 10 minutes. Place greased side up in greased bowl. Cover with damp cloth; place in refrigerator overnight. About 2 hours before baking, shape dough into rolls. Cover and let rise until double, 1 1/2 to 2 hours. Bake at 400 degrees for 12 to 15 minutes. Makes 4 dozen rolls. ------------------------ 871 -- DATE NUT BREAD 1 c. pitted dates, chopped fine (24 dates) 1 tbsp. butter 1 tsp. soda 1 c. boiling water 2/3 c. sugar 1 beaten egg 1 tsp. cream of tartar 1/2 c. chopped nuts 1 tsp. vanilla 1 1/2 c. flour (generous amount) Place dates, butter, soda, and water in a mixing bowl. Let stand to cool. Add sugar, egg, cream of tartar, nuts, vanilla, and flour. Mix until blended. Pour into well-greased loaf pan. Bake at 350 degrees for approximately 1 hour. ------------------------ 872 -- DILL BREAD 1 yeast cake, softened in 1/4 c. warm water 1 c. creamed cottage cheese 1/3 stick butter 2 tbsp. sugar 1 tbsp. instant minced onion 2 tsp. dill seed 1 tsp. salt 1/4 tsp. soda 1 egg, unbeaten 2 1/4 to 2 1/2 c. plain flour Heat cottage cheese and butter in double boiler to lukewarm. Combine all ingredients, except flour, in large bowl. Mix, add flour gradually to form stiff dough. Cover and let rise for 50-60 minutes in a warm place. Then stir down dough and turn into a well-buttered loaf pan. (I prefer to use two (1 pound) loaf pans as it is easier to slice than for 1 large loaf.) Let rise for 30-40 minutes until again doubled in size. Bake at 350 degrees for 35-40 minutes until golden brown. Makes wonderful sandwiches. After baking, it freezes nicely. ------------------------ 873 -- HOMEMADE BISCUIT MIX 9 c. flour, sifted 1/3 c. baking powder 4 tsp. salt 2 1/2 tsp. cream of tartar 2 c. Crisco Stir baking powder, salt and cream of tartar into flour. Sift together twice into large bowl. Cut in Crisco until mix has consistency of cornmeal. Will keep 6 weeks in covered container. Use as Bisquick. ------------------------ 874 -- BANANA BREAD Scant 1/2 c. shortening 1 c. sugar 2 eggs, beaten together 1 c. crushed bananas 1 tsp. baking powder 2 c. flour 1 c. nut meats Mix in order given. Bake in loaf pan at 325 degrees for 45 minutes. Other fruits, such as figs, dates, etc., may be used. ------------------------ 875 -- MEXICAN SPOON BREAD 1 (1 lb.) can cream style corn 3/4 c. milk 1/3 c. melted shortening 2 eggs, slightly beaten 1 c. cornmeal 1/2 tsp. soda 1 tsp. salt 1 (4 oz.) can green chiles, chopped 1 1/2 c. shredded Cheddar cheese Mix all ingredients except chiles and cheese in order given above (wet ones first, then dry ones). Pour half of batter into greased 9x9 inch square baking pan and spread with peeled green chiles and half the cheese. Spread remaining batter on top and sprinkle with remaining cheese. Bake 45 minutes in a hot 400 degree oven. Remove from oven and let it cool just enough to set a little before cutting into serving pieces. Serves 8. ------------------------ 876 -- WHOLE WHEAT HONEY BREAD 2 pkgs. active dry yeast 2 1/2 c. warm (110 to 115 degree) water 2/3 c. nonfat dry milk powder 1 1/2 c. all-purpose flour 1 1/2 tsp. salt 1/2 c. cooking oil 1 egg 5 to 5 3/4 c. whole wheat flour In a large bowl, dissolve yeast in warm water. Stir in nonfat dry milk powder and all-purpose flour. Combine oil, honey and egg. Add to yeast mixture. Beat well by hand. Stir in as much of whole wheat flour as you can mix with a spoon. Turn out on lightly floured surface. Knead in enough whole wheat flour to make a stiff dough. Continue to knead 5 to 8 minutes until smooth and elastic. Place in large greased bowl, turning once to grease surface. Cover, let rise in warm place about 1 hour. Punch down on floured board, divide in half. Shape into 2 loaves. Place in 2 greased 9x5x3 inch loaf pans. Cover and let rise 45 minutes until nearly doubled. Bake in 350 degree oven for 35 to 40 minutes or until loaves sound hollow when tapped. Turn out on wire rack. ------------------------ 877 -- ORANGE BREAD Peel of 1 lg. orange, cut fine 1/2 c. water 1/4 tsp. salt 1/2 c. sugar Simmer until peel is tender, about 10 minutes. When cool, add milk to the cooked peel to make 1 1/2 cups liquid. Add to the above 1 well-beaten egg and 2 cups flour, sifted with 2 1/2 teaspoons of baking powder. Mix well and pour in a greased 9x5 inch loaf pan. Bake at 350 degrees for 50-60 minutes. ------------------------ 878 -- APRICOT-WALNUT TEA BREAD 1 c. dried apricots (about 1/4 lb.) 1 1/2 c. boiling water 1 c. walnuts 2 1/2 c. sifted all-purpose flour 3 tsp. double-acting baking powder 1/2 tsp. salt 1 egg 1/2 tsp. vanilla extract 1 c. sugar 1/4 c. salad oil Prepare the fruits and nuts; using scissors, snip the dried apricots in small pieces. Add boiling water; let cool. Preheat oven to 350 degrees. Sift flour, baking powder, salt. In bowl, combine egg, vanilla, sugar and oil. Beat until well blended. Gradually add apricot mixture. Continue beating. Add flour mixture all at once. Beat until smooth. Stir in nuts. Turn batter into greased 9x5x3 inch loaf pan. Bake 60-65 minutes.BANANA TEA BREAD: Use same recipe, substituting 1 1/4 mashed ripe banana and 1/2 cup milk for dried apricots and boiling water. ------------------------ 879 -- BUTTERMILK BISCUITS A County Fair winner several times. 2 1/2 tsp. baking powder 1 tsp. salt 1/4 tsp. baking soda 1/3 c. shortening 3/4 c. buttermilk Sift together flour, baking powder, salt and soda; cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once. Stir until dough follows fork around bowl. Turn onto lightly floured board; knead 8 to 10 times. Roll 1/2 inch thick. Cut with 2 1/4 inch cutter. Makes about 1 dozen. Put biscuits on an ungreased sheet or skillet. Brush tops with butter, bake at 450 degrees for about 15 minutes. I always double this recipe, and to make them more attractive, I cut them out with a scalloped cookie cutter. When in a hurry, I roll the dough as directed and cut into squares to save time. ------------------------ 880 -- INDIAN FRIED BREAD 3 c. flour 4 tsp. baking powder 1 tsp. salt 1 c. milk Mix in bowl; roll on floured surface to 1-inch thickness, cut into 4-inch squares. Heat shortening or oil in saucepan and fry on both sides until brown. From Quapaw Tribe of Oklahoma. ------------------------ 881 -- HOT BLUEBERRY BREAD 2 eggs 1 c. sugar 1 c. milk 1/4 c. butter, melted 3 c. flour 1 tsp. baking powder 1 tsp. salt 2 c. fresh blueberries 2 tbsp. flour Combine eggs and sugar in large bowl; beat until blended well. Add milk and butter, mix. Combine flour, baking powder and salt; add to liquid ingredients, stir until all moistened. Combine berries and 2 tablespoons flour; stir well to coat berries and fold into batter. Spoon into 2 greased and floured loaf pans. Bake 1 hour at 350 degrees. ------------------------ 882 -- MUFFINS 2 c. flour 3 tsp. baking powder 1/2 tsp. salt 1 or 2 eggs 2 tbsp. sugar 1 c. milk 4 tbsp. melted butter Use up to 1/2 cup sugar to make sweeter muffins. Mix and sift dry ingredients. Beat eggs until light, add milk and butter and add to flour mixture all at once. Stir only enough to dampen flour. Drop by spoonfuls into buttered muffin pans until 2/3 full, and bake 15 to 20 minutes in 400 degree oven. Makes 12 muffins. ------------------------ 883 -- PULL APART BREAD 20 Rhodes frozen dinner rolls 1 sm. pkg. butter pecan instant pudding 1/2 c. butter, melted 1/2 c. brown sugar, melted Place rolls in ungreased bundt pan and sprinkle pudding over top. Pour butter and sugar mixture over top. God to bed! Let rise 6 1/2 hours. Bake at 350 degrees for about 20 minutes. Cool in pan 20 minutes or it will fall apart. ------------------------ 884 -- ZUCCHINI BREAD 2 c. sugar 1 c. oil 2 tsp. vanilla 3 eggs 3 c. flour 1/4 tsp. baking powder 1 tsp. soda 1 tsp. salt 1 tsp. nutmeg 1 tsp. cinnamon 2 c. chopped zucchini 1 c. chopped nuts Mix the first 4 ingredients until blended. Add remaining ingredients. Pour into greased and floured loaf pans. Bake at 350 degrees for 50 minutes. Makes 2 large or 3 small loaves. ------------------------ 885 -- PINEAPPLE BREAKFAST BREAD 2 c. all-purpose flour 2 to 3 tbsp. sugar 1 1/2 tsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. salt 2 tbsp. butter or margarine 1/2 (8 1/4 oz.) can crushed pineapple; use remaining 1/2 for spread 1/4 c. buttermilk In mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until coarse crumbs. Add undrained pineapple and buttermilk, mix until it holds together. Turn dough out onto lightly floured surface. Knead for 2 minutes. Shape dough into a 6-inch circle, transfer dough to an 8-inch greased round cake pan. Score the top in quarters. Bake at 375 degrees for 30-35 minutes. Serve warm with pineapple cream cheese spread. ------------------------ 886 -- PUMPKIN BREAD 3 c. sugar 4 med. eggs 1 tsp. cloves 1 tsp. cinnamon 1 tsp. nutmeg 3 1/3 c. flour 2 c. pumpkin (fresh or canned) 1 c. oil 1 1/2 tsp. salt (optional) 2 tsp. baking soda 2/3 c. water 1 c. chopped walnuts Combine all ingredients in large mixing bowl, blending thoroughly. Pour into prepared loaf pans and bake at 350 degrees for 1 hour or until cake tester or knife comes clean when inserted in middle of loaves; tester will pull out slightly moist. Allow loaves to cool in pans for 10 to 15 minutes, then turn out on bread board and cool completely. Breads keep very well refrigerated and can be frozen. Makes an excellent breakfast, sliced and toasted; also as holiday gifts. SUGGESTED SUBSTITUTIONS: Use 2 cups mashed bananas, unsweetened applesauce, or 1 package fresh cranberries. ------------------------ 887 -- GRAMMA'S PUMPKIN BREAD 3 c. sifted flour 1 tsp. soda 1 tsp. salt 3 tsp. cinnamon 1 tsp. allspice 2 c. sugar 2 c. canned pumpkin 4 eggs, beaten 1 1/4 c. vegetable oil 1/2 c. walnuts Sift first 6 ingredients together, mixing well. Add beaten eggs and oil, mixing well. Add pumpkin and nuts, mix well. Bake in 2 loaf pans at 350 degrees for 1 hour. ------------------------ 888 -- ZUCCHINI MUFFINS 4 eggs 1 1/2 c. sugar 1 tbsp. vanilla 1/2 c. vegetable oil 2 c. zucchini, grated 1 tsp. plus a pinch of cinnamon 1 tbsp. baking soda 1 tsp. salt 1/2 c. nuts (optional) Beat nuts until frothy. Add sugar, vanilla and oil, beat until lemon colored and thick. Stir in zucchini, flour, cinnamon, soda and salt. Beat for 5 minutes. Fold in nuts, pour into greased and floured muffin tins or paper muffin cups. Bake at 350 degrees for 20-25 minutes. Batter may be made up and kept for up to 3 days. Color will darken as time passes. ------------------------ 889 -- BUBBLE BREAD 1 pkg. frozen rolls (25 each) 1 c. melted oleo 1 c. plus 2 tbsp. brown sugar 2 tbsp. cinnamon 1 c. chopped pecans At night, put frozen rolls in a greased bundt pan. Melt oleo. Add brown sugar and cinnamon. Stir until dissolved. Add nuts. Pour over frozen rolls. Cover pan with towel. In the morning, bake at 350 degrees for 25-30 minutes. ------------------------ 890 -- PORK AND BEAN BREAD 1 c. raisins 1 c. boiling water 3 eggs 1 c. oil 2 c. sugar 3 c. flour 1 (16 oz.) can pork and beans 1 tsp. cinnamon 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla Mix raisins with boiling water; stir and set aside. Beat eggs, oil, sugar and pork and beans until beans are broken. Add flour and rest of dry ingredients to bean mixture. Add vanilla. Pour batter into 3 well-greased loaf pans. Bake at 325 degrees for 50-60 minutes. ------------------------ 891 -- APPLESAUCE LOAF 1/2 c. margarine 1 c. sugar 1 egg 1 1/2 tsp. baking soda 2 c. flour 1/2 c. chopped walnuts 1/2 tsp. ground cloves 1 tsp. cinnamon 1/2 c. raisins 1 1/4 c. applesauce 1/2 tsp. salt 3/4 tsp. nutmeg Cream margarine and sugar. Beat in egg. Stir together flour and spices. Gradually add to creamed mixture. Beat applesauce into batter. Stir in raisins and nuts. Pour into greased 9 x 5 inch loaf pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Remove from pan. Cool on rack. Sprinkle with powdered sugar. ------------------------ 892 -- SWEDISH RYE LOAVES 2 1/2 c. rye flour, (lightly spoon flour into measuring c. then level off) 2 pkgs. dry yeast 1/3 c. firmly packed brown sugar 1 tbsp. salt Combine all ingredients into large mixing bowl and blend. In saucepan heat 2 cups water, 1/4 cup molasses, 1/4 cup butter or margarine until very warm (120 to 130 degrees). Add to flour mixture, blend until moistened, beat two minutes. Stir in 3 1/2 to 4 cups flour to form a sticky dough. Knead dough, adding 1/2 to 1 1/2 cups flour until dough is smooth, pliable, and no longer sticky (about 5 minutes). Place dough in greased bowl, cover. Let rise in warm place until light and not quite double in size, about 45 to 60 minutes. Grease two 9 x 5 inch loaf pans. Punch down dough, divide into two parts. Shape into rectangular loaves to fit pans. Cover, let rise in warm place until light, but not quite double in size (30 to 40 minutes). If desired brush loaves with beaten egg before baking. Bake at 375 degrees for 25 to 35 minutes, until loaf sounds hollow when lightly tapped. Immediately remove from pans and cool. ------------------------ 893 -- FABULOUS FLEXNER BREAD All-purpose flour 2 tsp. salt 2 tbsp. sugar Lard 1 c. fluffy riced potatoes at room temp. 1 pkg. dry yeast 1 1/2 to 1 2/3 c. warm water Melted butter Mix 6 cups flour, salt and sugar. Add 1/4 cup lard and work with fingers as for pie crust. Add potatoes prepared thusly, (use only old potatoes) boil large potato in jacket, peel while hot, put through ricer. Measure 1 cup lightly, do not pack cup. Spread out on platter and cool. Add to flour and lard mixture. Sprinkle yeast on 1/2 cup warm water, let set 5 minutes then stir and mix well. Add to other ingredients with the remaining water, kneading dough until it holds together but not dry. Place 1/4 cup flour on bread board. Knead with all the strength you have 5 to 10 minutes, turning and pounding it in approved fashion. (There is no short cut here.) When dough gets smooth and satiny looking and no longer sticks to your hands, it is kneaded enough. Form ball and place in well-greased large bowl, roll ball around in bowl to coat. Cover with towel and place in warm place free from drafts. Let rise until light (sometimes blisters form in top.) test by placing finger in dough; if indentation remains, the dough has risen enough, roughly 1 1/2 to 2 1/2 hours. To make 2 loaves use 9 x 5 x 3 inch pans, 3 loaves use 7 1/2 x 3 1/2 x 2 1/2 inch pans. Punch down dough; divide into desired loaves. On floured board roll each piece to fit buttered pan. Press into pans. Dough should come up to the edges. Brush the loaves with butter or whole beaten egg. Cover pans with towels and place in warm, draft-free place. Let rise until light (dough looks stretched as if it would burst if pricked when it has sufficiently risen.) Takes about 45 minutes to 1 hour. Preheat oven to 425 degrees. Bake 15 to 20 minutes or until tops are golden. Reduce heat to 325 degrees and bake 10 to 15 minutes longer. Turn loaves onto rack and butter if you like. ------------------------ 894 -- ZUCCHINI BREAD 3 eggs 1 c. vegetable oil 1 tsp. baking powder 1 tsp. ground cinnamon 1 tsp. vanilla 3 c. flour 2 c. shredded unpared zucchini 1/4 c. milk 2 c. sugar 1 tsp. salt 1 tsp. baking soda 1/8 tsp. cloves 1/2 tsp. ground nutmeg 1 c. chopped walnuts Measure all ingredients except flour, zucchini, walnuts and milk into large bowl. Beat 1/2 minute on low speed scraping sides of bowl constantly until smooth - about 1 minute. Stir flour gradually into mixture. Stir in zucchini, walnuts and milk. Pour batter into greased and floured bread pans. Bake until wooden toothpick inserted in center comes out clean (about 1 hour), at 350 degrees. ------------------------ 895 -- PUMPKIN BREAD LOAF Cream until fluffy: 1/2 c. vegetable oil 1 1/2 c. granulated sugar 1 1/2 c. mashed pumpkin Sift together: 1 tsp. baking powder 1 tsp. baking soda 3/4 tsp. salt Add: 1 tsp. nutmeg, if desired 1/2 c. raisins 1/2 c. chopped nuts 1 tsp. cloves Grease and flour 2 loaf pans. Divide batter into each. Bake at 350 degrees for 1/2 hour. Insert toothpick to check if finished. Can be eaten plain, buttered, or with cream cheese. ------------------------ 896 -- PUMPKIN BREAD Beat together: 3 c. sugar 1 c. oil 1 tsp. cinnamon 4 eggs 1 1/2 tsp. salt Add: 2 tsp. baking soda 2/3 c. water 3 c. flour Grease and flour 4 one pound coffee cans. Fill equally. Bake at 350 degrees for 1 hour. Cool 10 to 15 minutes. Shake from cans. Serve with cream cheese. ------------------------ 897 -- FRENCH BREAKFAST PUFFS 1/3 c. shortening 1 egg 1/2 tsp. salt 1/2 c. milk 1 tsp. ground cinnamon 1 1/2 c. flour 1/2 c. sugar 1 1/2 tsp. baking powder 1/4 tsp. ground nutmeg 1/2 c. sugar 1/2 c. margarine/butter Heat oven to 350 degrees. Grease muffin tin. Mix shortening, 1/2 cup sugar and egg. Stir in flour, baking powder, salt, and nutmeg, alternately with milk. Fill muffin tins about 2/3 full. Bake until brown, 20 to 25 minutes. Mix other half cup sugar and cinnamon. Immediately after baking, roll puffs in melted margarine or butter, then in sugar-cinnamon mixture. ------------------------ 898 -- CHEESE LOAF 1/4 c. butter, softened 2 tsp. poppy seed 3 tbsp. prepared mustard 1/2 Bermuda onion, diced 1 loaf unsliced bread (French or Italian) 1/2 lb. American cheese 4 or more slices of bacon Mix butter, poppy seed, mustard and onion. Cut bread diagonally 1/2 inch - almost through. Spread mixture between cuts - reserve 2 tablespoons of mixture. Place slice of cheese in each cut. Spread reserved mixture over outside of the loaf. Press the loaf together. Arrange bacon on top of the loaf. Wrap in foil. Place in a shallow loaf pan. Heat at 350 degrees until cheese melts and bacon bakes. ------------------------ 899 -- CINNAMON ROLLS I give you two ways to form the rolls; makes 8 very large rolls or 25 standard rolls. 1/2 c. sugar 1/2 c. vegetable oil 1/2 c. mashed potatoes, unseasoned 1 egg 1 1/2 tsp. salt 3 env. active dry yeast 3 tbsp. dry milk powder 3 c. unbleached all-purpose flour 2 1/2 to 3 c. bread flour 1/2 c. butter, softened 1 1/4 c. brown sugar 3 tbsp. cinnamon FROSTING: 1 c. butter, softened 4 tbsp. flour 2 c. confectioners' sugar Dash of salt 2 tsp. vanilla extract In a large bowl, place the warm water, sugar, oil, potatoes, eggs, salt, and yeast and mix thoroughly. Add the milk powder and the all-purpose flour; beat for 3 minutes. Gradually add the bread flour and when the dough is workable, transfer to a lightly floured board (or use the dough hook attachment on your electric mixer) and knead for 10 minutes. Grease a large, deep bowl with vegetable shortening; form the dough into a smooth ball and place in the bowl. Using your hands, grease the top of the dough. Cover with a towel and allow dough to rise in a warm place until it has doubled, about 2 hours. Punch dough down very thoroughly to break up any air bubbles. Again form into a smooth ball, place in the re-greased bowl, turning it over so the top of the dough is also greased. Cover, and let rise for 1 hour. Punch dough down again, then transfer to a lightly floured surface. Roll out to a rectangle 15 x 12 inches -- it should be about 2 inches thick. Spread the dough with the softened butter. In a small bowl, mix the brown sugar with the cinnamon. Sprinkle it over the butter. TIGHTLY roll dough up from the long side. If the roll has stretched out longer than 16 inches, pat the ends towards the center to make a fat 16 inch roll. With a serrated knife, cut the roll using a sawing motion into eight 2 inch rolls. Place slices cut side up, 1 1/2 inches apart, in two greased 10- inch square pans that are at least 2 inches deep. Cover with tea towel and allow the dough to rise in a warm place for 1 hour. Preheat the oven to 325 degrees. Bake the rolls for 10 minutes, then raise the oven temperature to 350 degrees and bake 5 minutes longer. Remove from the oven and invert pans onto wax paper lined wire racks. Allow rolls to cool completely. To make frosting: In a mixer bowl, place the softened butter, flour, salt, confectioners' sugar and vanilla. Beat until blended, then use to frost the tops of the cooled rolls. NOTE: For smaller rolls, after the second rise, divide the dough into thirds. Roll out one-third at a time to a 12 x 8 inch rectangle. Spread each with about 1 1/2 tablespoons of the butter mixture and sprinkle each with about 1/2 cup brown sugar and 1/2 tablespoon of the cinnamon mixed together. Tightly roll each third up from the short side. Cut into nine 1 inch slices. Place slices cut side up, 1 inch apart, in 3 greased 8 or 9 inch pans. Cover and let rise for 1 hour. Bake as above. NOTE: I like may rolls warmed in the microwave for about 5 seconds. ------------------------ 900 -- SARA'S DOUGHNUTS 1 cake yeast 1 c. lukewarm water 1 c. warm potato water 1 c. mashed potatoes 1 c. sugar Blend with slotted spoon, let set 2 to 3 hours. Add: 1 c. granulated sugar 2 c. lukewarm water 1 tsp. salt 1 c. Crisco 15 to 16 c. flour Grease bowl and top of dough -- let set overnight or at least 5 hours. Punch dough down - knead 10 minute son floured board. Can be made into cinnamon rolls or doughnuts. Cut into shape 1/4 to 1/3 inch thick. Let raise 1 1/2 hours. Fry until golden brown on each side. Makes about 6 dozen doughnuts. ------------------------ 901 -- SWEDISH RYE BREAD 1 med. potato 3 c. rye flour 1/2 c. sorghum, molasses or dark syrup 1/2 c. brown sugar 1 tsp. salt 1 3/4 c. warm water 1 tbsp. dry yeast 1/4 c. sugar 3 tbsp. melted shortening 4 c. white flour Peel, slice and boil potato in water until soft; rice or mash and return to water. Cool until lukewarm. Add yeast and sugar. After yeast has risen, add shortening and white flour. Stir until blended. In separate bowl, combine rye flour, sorghum, salt, brown sugar and warm water. Stir until blended. combine both mixtures. Knead on flat surface with about 4 cups white flour. When all flour is worked into dough, place in greased bowl. Cover and let rise until double in size; punch down and let rise again. Shape into loaves. Bake at 350 degrees for 1 hour. Makes 4 loaves. ------------------------ 902 -- BLUEBERRY COFFEE CAKE 2 c. flour 1 c. sugar 3 tsp. baking powder 1/2 tsp. salt 1/2 c. shortening 2 eggs, beaten 1 c. milk 1 1/2 c. blueberries 1 1/3 c. flaked coconut Mix and sift flour, sugar, baking powder and salt. Cut in shortening with 2 knives or pastry blender. Combine eggs and milk. Stir into dry ingredients. Fold in blueberries. Sprinkle top with coconut. Makes two 8 inch layer cakes. Bake at 350 degrees. ------------------------ 903 -- EGG YOLK PAINT 1 egg yolk 1/4 tsp. water Food coloring added to suit needs Beat egg yolk and water together. Add food coloring to desired tone. Paint cookies as desired. ------------------------ 904 -- STAINED GLASS BLOCK CANDLE Take a quart or half-gallon milk carton and open the top completely. Put a regular table candle in the center, fill with crushed ice and pour hot sealing wax until filled. The plastic coating in the milk carton will prevent sticking. When cool, cut back the carton and pull out the finished candle. For extra color, decorate with rosettes or holly leaves. Now all the proud gift recipient has to do is light the wick. ------------------------ 905 -- SCRIBBLE COOKIES Old crayons, peeled, broken into stubs Muffin tin Paper muffin cups Save stub ends of old crayons. Peel and break into pieces. Sort colors into muffin tin or mix colors. Put muffin tin in warm oven turned off. Let melt, then cool. Pop out. (Muffin tin washed nicely in very hot soapy water.) HINT: Remove from oven when squishy not liquid. ------------------------ 906 -- HOUSEPLANT FOOD CONCENTRATE 1 gal. of water in a milk or bleach jug 1 tbsp. epson salt 1 tbsp. salt peter 1 tbsp. baking powder 1 capful of ammonia 1 vitamin Food coloring Mix together all ingredients. When the vitamin dissolves the plant food is ready for use. Use 1 cup house plant food to each quart of water to feed plants. ------------------------ 907 -- SALT DOUGH Scant 2 c. water 1/2 c. salt Food coloring 2 tbsp. salad oil 2 c. flour 2 tbsp. powdered alum Bring first 3 ingredients to a boil until dissolved. Then mix the last 3 ingredients into the above solution while hot. Knead 5 minutes while still warm, keeps up to 2 months in plastic bag or covered container. ------------------------ 908 -- COFFEE SAND 4 c. dried used coffee grounds 2 c. cornmeal 1 c. flour 1/2 c. salt Mix in large plastic dishpan - use scoops, spoons, sifters, plastic cups, funnels, etc. ------------------------ 909 -- BUBBLE STUFF 1/2 c. liquid dishwashing detergent 2 c. cold water Food color In a quart jar mix all ingredients in order shown. More detergent may be added if desired. ------------------------ 910 -- PLAY CLAY 2 c. baking soda 1 c. cornstarch 1 1/4 c. cold water Mix soda and cornstarch together, blending well. Add cold water and mix well, until mixture is smooth. Boil for 1 minute, stirring constantly, until it has the consistency of moist mashed potatoes. Spoon out on a plate. Cover with a damp cloth and allow to cool. Knead dough and roll out on waxed paper. Cut out designs with cookie cutters, or shape by hand. Let dry until hard, 1 to 2 days. Paint with tempura or water colors. Dry well and coat with clear shellac or clear nail polish. Hangers may be mounted on back with glue, or pressed into dough before it dries. ------------------------ 911 -- FINGER PAINT 1 1/2 c. laundry starch Cold water 1 qt. boiling water 1/2 c. talcum 1 1/2 c. soap flakes Poster paint Mix laundry starch with a little cold water to form a creamy paste. Add boiling water, cook until mixture becomes transparent. Add talcum (optional) for a smoother paint. Let mixture cool a bit. Stir in soap flakes. Let cool. Store in screw top jars. Add poster paint as needed. ------------------------ 912 -- SALT PAINTING 1/2 c. liquid starch 2 c. salt 1 c. water Food coloring or powder tempura Mix all ingredients. Use as paint. Pictures sparkle when dry. ------------------------ 913 -- PLAY DOUGH 1 c. flour 1 c. water 1 tbsp. oil 1/2 c. salt 1 tsp. cream of tartar Food coloring Put all ingredients in pan. Cook over medium heat until mixture pulls away from sides of pan and becomes like dough in consistency. Knead until cool. Keeps 3 months unrefrigerated. ------------------------ 914 -- JEWELRY FOOLERY 1 c. cornstarch 2 c. baking soda 1 1/4 c. water Mix all ingredients in a saucepan and cook over medium heat. At first the mixture is stiff but thins with stirring. In about 4 minutes, the mixture will suddenly thicken. Remove from heat and transfer into quilted plastic bag to cool. When cool, knead for a few minutes to remove lumps and air bubbles. Dough can be rolled out flat and cut in shapes or it can be handrolled in round shapes. Make holes with paperclips or toothpicks leaving it until it hardens. Place pieces on wire screen in 350 degree preheated oven. Turn off heat and leave for about 30 minutes. Thick objects take longer. May be painted with tempura, water or acrylic paints and coated with shellac for added brilliance. ------------------------ 915 -- HERBAL BATH BAGS Muslin bags 1 c. dried mint leaves, crushed 1 c. oatmeal 1/2 c. powdered milk String Make small bags out of muslin. Mix crushed spearmint, oatmeal, and dry milk. Place in bags, tie with long string. Hang string on faucet and let bag steep in bathwater. ------------------------ 916 -- ALPHABET PRETZELS 1 1/2 c. warm water 1 pkg. dry yeast 4 c. flour 1 tbsp. sugar 1 tsp. salt GLAZE: 1 egg, beaten 1 tbsp. water Dissolve yeast in water. Sift together dry ingredients. With a large spoon work flour into yeast mixture. When about 3 cups of flour have been worked in, begin to knead while working in remaining flour. Divide into 18-24 parts. Shape into ABC's and place onto cookie sheet. "Paint" with glaze and sprinkle with coarse salt. Bake at 425 degrees for 10 minutes or until brown. Eat with mustard! ------------------------ 917 -- BON BONS DE COCO 1 grated lemon rind (optional) 1 c. sugar 1/2 c. milk 1 tsp. vanilla 1 tsp. cinnamon What you do: Mix ingredients all together. Pour mixture into a saucepan. Cook over low heat until the mixture is brown and sugar is melted. Stir entire time it is cooking. When ready drop in small mounds onto a greased cookie sheet. Place in a slightly warm oven, 200 degrees F., until candy is firm but not hard (about 1 hour). What you have: Coconut candy. ------------------------ 918 -- PETITE PIZZAS English muffins or hamburger buns Jar of Pizza Quick Sauce Shredded cheese Browned hamburger, pepperoni, etc. Spread sauce on bun. Add cheese and any other toppings you like. Broil until bubbly. ------------------------ 919 -- PEANUT BUTTER BANANA Peanut butter (crunchy) Bananas Raisins (optional) Peel banana. Using a table knife, hollow out a long narrow piece so your banana looks like a canoe. Fill with crunchy peanut butter and enjoy. Top with raisins if desired. ------------------------ 920 -- BAKED APPLES 1/2 apple 1/2 tsp. cinnamon candy (red hots) 1/2 tsp. raisins Cut core out of apple and fill with raisins and candy. Place on cookie sheet and cover loosely with foil. Bake at 350 degrees for 45 minutes. Serves 1. ------------------------ 921 -- HAY STACKS 26 oz. pkg. butterscotch morsels 1 (6 3/4 oz.) can salted peanuts 1 (3 oz.) can chow mein noodles Melt butterscotch morsels in top of double boiler. Stir in 1 (6 3/4 ounce) can salted peanuts and 1 (3 ounce) can chow mein noodles. Stir together well. Drop by teaspoonful on waxed paper. Let stand until hard. ------------------------ 922 -- JACOB'S FAVORITE SUGAR COOKIES 1 c. margarine (Can't Believe It's Not Butter is best) 1 c. sugar 1 egg 3 1/2 c. all-purpose flour 1 1/4 tsp. baking powder 1/8 tsp. baking soda 1 tsp. vanilla or almond flavoring Cream margarine, gradually add 1 cup sugar, beating until light and fluffy. Add egg, beat well. Combine flour, baking powder, soda, flavorings; add to creamed mixture. Mix well. Cover and chill. You can also tint this dough for colors or add sprinkles. Roll out dough on floured surface, 1/4 inch thickness. Cut with cutters or shape. Place on cookie pan lined with foil. Bake 350 degrees 10-12 minutes. Cool before removing. 6 1/2 dozen cookies. *Decorate cookies with sprinkles before baking. ------------------------ 923 -- APPLESAUCE 6 apples (peeled and cored) 1/2 c. water 1/4 c. sugar Dash cinnamon Cut apples. Simmer 20 minutes. Mash and cool. Makes about 2 cups. ------------------------ 924 -- JUMPING RAISINS Club soda, seltzer, or lemon soda Raisins Pour soda into a tall, clear glass. Add 4-6 raisins. Observe. Raisins will sink to the bottom, then slowly rise to the top. They will continue to jump up and down for several minutes. When raisins settle to bottom, drink soda and eat raisins. ------------------------ 925 -- LOLLYPOPS 2 c. sugar 3/4 c. light corn syrup 1/2 c. water Food coloring Several drops flavoring Combine sugar, corn syrup and water. Heat to boiling; cook without stirring to 300 degrees (hard crack stage). Stir in coloring and flavoring. Pour onto sticks laying on shiny side of tin foil. Cool. Peel off foil. *Sucker sticks can be bought at Wal-Mart in the crafts department. ------------------------ 926 -- BOILED EGG Egg Water Remove egg from refrigerator. Place egg in saucepan and cover with water. Bring water to a boil. Boil approximately 2 minutes. Cool, peel and eat! (P.S. Salt and pepper may be added to flavor egg.) ------------------------ 927 -- PANCAKE ART Mix your pancake batter as usual. Pour onto griddle or pan into shapes or creatures you like. You can also pour batter into a metal outline cookie cutter. Remove cookie cutter when batter begins to firm. ------------------------ 928 -- CANDY APPLES 6 med. red delicious apples 6 wooden skewers, or popsickle sticks 3 c. sugar 2/3 c. light corn syrup 2/3 c. water 1 tsp. vinegar 6 to 8 drops red food coloring Insert skewers into apples and set aside. Mix next 4 ingredients and cook over medium heat until it reaches 295 degrees F. Stir occasionally. Remove from heat and stir in coloring. Quickly dip apples and allow excess to drip. Place on buttered baking sheet to cool. ------------------------ 929 -- EDIBLE PEANUT BUTTER PLAYDOUGH 1 c. powdered milk 1 c. peanut butter 1/2 c. honey Raisins (optional) Nuts (optional) Mix and shape. Use raisins and nuts for decoration. ------------------------ 930 -- HOMEMADE PLAYDOUGH 3 c. flour 1 1/2 c. salt 2 tbsp. cream of tartar 3 tbsp. cooking oil 3 c. water Food coloring Sift together flour, salt, cream of tartar. Add cooking oil and food coloring. Cook over moderate heat, stirring until the consistency is right. Store the playdough in a covered container in the refrigerator. ------------------------ 931 -- DOUGH ORNAMENTS 8 c. flour 3 c. water 2 c. salt Mix flour and salt, add water, mix and knead. Roll dough. Cut with cookie cutter or design your own. Put hole for string. Place on wax paper and dry overnight or bake 1 hour on ungreased cookie sheet at 300 degrees. When dry, paint. (Thick shapes may need more time, thin shapes less time.) ------------------------ 932 -- FLOPPY HATS Glue or past 2 sheets gift wrap String Scissors Assorted decorations (ribbon, flowers, feathers, etc.) Spread glue all over backside of one sheet of paper. Place second sheet on top, wrong sides together. Place glued sheets on head and press down over head like a hat. Secure with strings wrapped around in headband fashion. Let set on head (or bowl) for 10 minutes. Remove and let dry thoroughly. Trim brim to a round shape. Add decorations. ------------------------ 933 -- VALENTINE BIRD FEEDER Stale bread Egg white Bird seed Yarn or red curling ribbon Cut bread into a heart shape. Brush egg white on bread. Sprinkle with bird seed. Hang your valentine where the birds will find it. ------------------------ 934 -- SOAP ART Ivory Snow powder Water Mix soap powder with a small amount of water. Beat until stiff with an egg beater or mixer. Uses: 1. Can be used for finger painting. Add food coloring to the water first, if desired. The soap will harden as it dries. 2. Can be molded into different shapes such as hearts, eggs, etc. Allow 2 or 3 days for the soap shapes to dry. These make great Mother's Day gifts. ------------------------ 935 -- COOKIE PAINT Egg yolk Food coloring Mix for each color. Paint on unbaked sugar cookies with a small paint brush. ------------------------ 936 -- GUNK 2 lbs. cornstarch 3 3/4 c. water Food coloring (Can use smaller portions.) Add a few drops of food coloring to the water, and stir into cornstarch. When the cornstarch is dissolved, drop the whole batch onto a table top for children to play with. Gunk is almost liquid which makes an interesting change from other doughs and clays. This is the cleanest of the messy activities because when the gunk dries, it can be swept away. Any that is leftover can be stored in a clean jar and allowed to dry out. It can be reconstituted by adding water. ------------------------ 937 -- MACARONI JEWELRY Various types of macaroni Food coloring Rubbing alcohol Newspaper Bowl or Zip-Lock bag String or yarn Dye macaroni by adding about a teaspoon of alcohol and a few drops of food coloring to macaroni in a bowl or bag. Stir, or shake until desired shade is reached. Can add more coloring if needed. Pour onto newspaper to dry. When dry, string to make necklace or bracelet. Tape one end of yarn to table while stringing. ------------------------ 938 -- LEAF TILES *Waterbase clay (available at art and craft stores) Rolling pin Deeply veined leaf Waxed paper Roll clay to about 1/2 inch thick. Place the leaf on the clay. Cover with a piece of waxed paper. Roll again lightly so that leaf prints into clay. Cut into a square. Let it dry. *Instead of clay, you can use the recipe for Dough Ornaments. Put magnet on back or put hole in for necklace. ------------------------ 939 -- HAND PLAQUES Plaster of Paris Water Foil pan Cooking oil 1. Mix plaster of Paris according to directions on the package. 2. Pour the mixture into a foil pan. 3. Rub one hand with cooking oil and press it firmly into the center of the pan. 4. Remove hand from plaster of Paris and wash it immediately. 5. When the plaster of Paris is partly set, use a pencil to make a small hole near the top of the plaque for hanging. ------------------------ 940 -- POPCORN ACTIVITY Place an electric popcorn popper on the floor in the middle of a bed sheet. Fill with popcorn according to directions, but leave the cover. Kids (and grown ups) sit around the edge of the sheet and watch the popcorn pop. When it's finished remove popper and gather up the corners of the sheet to collect the popcorn. Eat! ------------------------ 941 -- PLAYDOUGH Kool-Aid Playdough: 12 sm. pkg. unsweetened Kool-Aid 2 1/2 c. flour 1/2 c. salt 3 tbsp. oil 1 tbsp. alum Cooked Playdough: 1 c. water 1 c. flour 1/2 c. salt 2 tbsp. cream of tartar 1 tbsp. oil food coloring, if desired Kool-Aid Playdough: Dissolve Kool-Aid in boiling water. Add other ingredients and mix together. Mixture should congeal but not be sticky. Store in airtight container. ------------------------ 942 -- CORNSTARCH CLAY 1 c. cornstarch 2 c. salt 1 1/3 c. cold water ------------------------ 943 -- GOOP PAINT 1 c. sugar 1 c. salt 4 c. flour 3 c. water ------------------------ 944 -- POTPOURRI FOR TOP OF STOVE peppermint leaves allspice whole cinnamon pieces whole cloves lemon peel orange peel 1/2 cup of cloves and less amount of the spices, 1 tablespoon to a quart of water and let it simmer away on the stove. You can also buy little bags to put them in and just drop in water. Makes a nice aroma for the house. ------------------------ 945 -- DANA'S VOLCANO RECIPE dinner plate aluminum foil 1/3 pkg. Cellu-Clay or other dark papier mache compound (can be purchased at West Concord 5&10) water empty toilet paper tube baking soda white vinegar dishwashing liquid food coloring Part Two - Explode the volcano. 5. Fill the inside of the toilet paper tube about 1/3 with baking soda. 6. In a small glass or measuring cup, mix a few tablespoons of white vinegar, some dishwashing liquid, and the food coloring of your choice. 7. Get your Mom or Dad to stand ready with a camera. Get your brothers, sisters and friends to stand ready for some excitement. 8. Pour the vinegar/soap/coloring mixture into middle of the volcano (where the baking soda is). Your volcano should explode lots of colored foam down the side of the mountain. You may have to wait a minute before the explosion begins. If it doesn't happen, add some more vinegar to the volcano. 9. If you mop up the "lava" with a paper towel and let the volcano dry for another day, you can re-explode your volcano. ------------------------ 946 -- FINGER PAINTS II 1/2 c. dry laundry starch 1/4 c. cold water 1 1/2 c. boiling water 1/2 c. soap flakes 1 tsp. glycerine food coloring Mix starch and cold water in saucepan. Add boiling water, cook over low heat until shiny. Remove from heat. Add soap and glycerine. Divide and add food coloring. ------------------------ 947 -- PAINT BLOT PICTURES Child paints on a piece of paper. Then folds the paper in half and presses down. Open the paper and see the design! ------------------------ 948 -- FINGER PAINTS 3 tbsp. sugar 2 c. cold water 1/2 c. cornstarch food coloring detergent (optional) Mix cornstarch and sugar. Add water. Cook over low heat until well blended, stirring constantly. Divide mixture into several portions and add food coloring. (Detergent helps with clean-up when used.) This recipe is good to use with younger children since all of the ingredients (except detergent) are non-toxic. ------------------------ 949 -- PAPER TOWEL DYING In a few different bowls, place some water. Add a few drops of different color food coloring to each bowl of water. Now fold up a paper towel any way you wish. Dip different parts of the paper towel into the different bowls of colored water. Open the towel carefully so it doesn't rip. See the beautiful design! Place aside to dry on newspaper. ------------------------