6 c. flour
2 c. salt
2 c. water
3 tsp. alum

Mix together thoroughly and knead until dough takes on desired consistency. Alum acts as a preservative and dough can be kept in a covered container for quite a long time. By adding 1 tablespoon oil for each cup of flour, the dough becomes more elastic. Food coloring may be worked into separate portions of dough when desired.