Other recipes in this category
  • 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.
  • 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.
  • 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.
  • 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.
  • Pla-dough
    2 to 3 c. flour
    2 tbsp. cornstarch
    Sift together several times. 1 c. salt
    1 c. warm water
    Vegetable coloring
    Add salt to water making sure the salt crystals are entirely dissolved then gradually add the flour. Add only enough flour to have a firm pliable dough. Knead well as for bread divide into 3 parts and add desired vegetable coloring. For Christmas ornaments etc. Bake at 200 degrees for 2 hours. Store in 20 ounce canisters.