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Salt Dough
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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.
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