2 c. all-purpose or unbleached flour
1 c. salt
4 tsp. cream of tartar
2 c. water
2 tbsp. vegetable oil
Few drops food coloring

Combine the flour, salt and cream of tartar in a heavy saucepan. Stir in the water and vegetable oil and stir vigorously to blend; the dough will be about as thick as pancake batter. Cook over medium heat, stirring constantly, until the dough leaves the sides of the pan and is smooth. Remove from pan and cool slightly. Divide into portions and knead in various colors of food coloring. Store in an airtight container; it will remain soft for about 6 weeks.