2 c. flour
1 c. salt
2 tsp. cream of tartar
2 tbsp. vegetable oil
2 c. water with several drops of food coloring

Mix all ingredients well. Cook over low heat stirring constantly until dough is firm (about 10 to 15 minutes.) Remove from hat. Let cool to touching temperature. Work with hands until smooth about 2 minutes. Store in an airtight container. Quart size Zip-Lock bags work well.