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From: slb@drutx.UUCP (Sue Brezden)
Newsgroups: net.cooks
Subject: Re: Dough Xmas Ornaments
Message-ID: <379@drutx.UUCP>
Date: Sun, 27-Oct-85 14:55:28 EST
Article-I.D.: drutx.379
Posted: Sun Oct 27 14:55:28 1985
Date-Received: Mon, 28-Oct-85 04:02:17 EST
Organization: AT&T Information Systems Laboratories, Denver
Lines: 39

>Tena Standish writes:
>I would like a recipe and instructions for the
>dough Christmas ornaments. Also, what is the
>glaze used?

I have a book from the Morton Salt Company, Chicago, Ill. 60606.
It is possible they still send it out free;  it is called the
Dough-it-yourself Handbook.  It has not only the recipe, but
lots of hints, ideas and examples.

Anyway, the recipe is:
               2 cups flour
               1 cup salt
               1 cup water.

Combine the flour and salt.  Add the water a little at a time and
mix.  Knead 7-10 minutes.  Put in a plastic bag to keep it moist.

You can air-dry the results, or bake at 325-350 degrees, 1/2 hour
for each 1/4" of dough thickness, or until brown.  Bake them soon after
making them, so they don't crumble.  Reduce the oven temperature
if they puff up.

You can use paints and varnishes to finish it, or use of glaze of
whole, beaten egg or canned milk after the first 15 minutes of 
baking.  They point out that even if you do this, you must varnish
or otherwise seal the object anyway--or it will be affected by
humidity.

Have fun!
-- 

                                     Sue Brezden
                                     ihnp4!drutx!slb

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