4 c. Gold Medal flour
2 c. salt
1 tsp. powdered alum
1 1/2 c. water

Mix well with hands in large bowl. If dough is too dry, work in 1 tablespoon water with hands. Dough may be colored by dividing into several parts and kneading a drop or 2 of food color into each part. Roll or mold as you wish.

To Roll: Roll dough 1/8 inch thick on lightly floured board. Cut with cookie cutters, dipped in flour. With end of plastic straw dipped in flour, make a hole in each 1/4 inch from top for hanging (shake the dots of dough from the straw and press into ornaments for decorations or onto gingerbread boys for buttons or eyes).

To Mold: Shape dough no more than 1/2 inch thick into figures such as flowers, fruits, vegetables, or animals. Insert a fine wire in each for hanging. Bake at 250 degrees for 2 hours, turning often. Cool. Lightly sand with fine sand paper. Paint with acrylic paints. Allow to dry. Then brush ornaments with clear shellac or fingernail polish.