---------- Recipe via Meal-Master (tm) v8.04
  Categories: Kids, Crafts
       Yield: 1 Batch
       2 c  Flour
       1    Scant cup table salt
     3/4 c  Water
       1 oz Glycerine - optional
            Liquid food coloring - opt.
     SOURCE:  Posted on Delphi Cust 229 by Lynne Sammon
   (MICROWIZ) in 7/95. MM format by Ursula R. Taylor.
     Mix together the flour and salt; add water while
   stirring. If using glycerine, cut water slightly.  If
   adding liquid color also adjust water. Knead until
   smooth and workable for 5 to 10 minutes.
     This is very, very flexible - it can be flattened,
   cut, rolled, braided, layered, squeezed through garlic
   press, cut with cookie cutters, pressed into molds,
   pinched, coiled, or whatever you can think of to do.
     When baked, this becomes extremely hard, similar to
   ceramic clay. The temperature and time depend on the
   thickness of design and materials added to basic
   dough. Some items with bulk should be baked in a 350~
   oven for 1 hour.  cookie type flattened items need
   long slow drying -- use low temp (150~) overnight --
   about 8 hours.