Microwave Children's Clay Recipe

Ingredients

1 lb box baking soda (2 c)
1 cup cornstarch
1 1/4 cup water


Directions

Combine & microwave high 4-6 minutes, stirring every 2 minutes until
smooth and thick (looks like mashed potatoes and pulls away from
dish). Cool on flat plate covered with damp cloth. When cool, knead
on flat surface dusted with cornstarch until smooth and pliable. Use
immediately or store in closed plastic bag 1-2 weeks. To color add
food coloring to water before cooking or blend into clay.

From 'Let's Cook Microwave' by Barbara Harris Atlanta
Journal/Constitution Dec 31, 1993

typed by Rodney


Servings: 1 servings

 

 

Microwave Children's Clay Recipe brought to you by Recipe Ideas


Categories: Kids; Microwave


The History of Recipes

Written recipes as a concept can be tracked far back into ancient history, certainly as far into history as early Egypt, and possibly even further than that. However, sadly, these ancient records were just primitive pictorial recipes for meal preparation.

Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful.

Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of scripts describing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius also informs us how the Roman cooks were skilled in the use of many different herbs and spices, including many that are still in use today like basil, rue and parsley.

As our culinary historical trip moves to more modern times there were a couple of interesting recipe books which appeared in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these are nothing to do with the indian curry that is popular today, but instead descriptions of the types of food cooked for the rich and wealthy people of those days.

In the 15th century, people returning from the crusades brought us many foods and herbs from the holy lands, such as coriander, parsley, and basil. These new foods and spices prompted a surge in books on cooking, many of which are kept safe in academic collections.

By the arrival of the twentieth century, cookery books are in high demand, mostly as a result of better eduction, people having more free time and being a little richer.

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We hope you enjoy this Microwave Children's Clay recipe.

 


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