4 c. flour
1 c. salt
1 tsp. powdered alum
1 1/2 c. water
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 pour two of food coloring into each part. Roll or mold as desired.
TO ROLL: Roll dough 1/8 inch thick on lightly floured board. Cut with cookie cutters dipped in flour. Make a hole in the top, 1/4 inch down, for hanging, by using the end of a plastic straw dipped in flour. Shake the dots of clay from the straw and press on as decorations.
TO MOLD: Shape dough no more than 1/2 inch 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 sand paper until smooth. Paint with plastic-based poster, acrylic paint or markers. Paint both sides. Allow paint to dry and seal with clear shellac, spray plastic or clear nail polish. This recipe makes about 5 dozen 2 1/2 inch ornaments.
