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
Experts have found proof that recipes existed far back into ancient history, in truth as far as the Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient recipes were just very simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts are a few tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius compiled some scripts which described recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also recounts how the early Romans were skilled in the use of a good variety of herbs and spices, including many that are still in use today such as bay, mint and dill. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices like rosemary and coriander. The introduction of these new tastes led to an eruption in recipe publications, some of which are kept safe in private collections. During the succeeding few centuries, the rich and powerful families of the West tried to lay on the best banquets, and because of this the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 19th century that haute cuisine and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and recording popular recipes of the day. By the arrival of the 1900s, cookery books were increasing in popularity due to higher levels of literacy, people having increased free time and disposable income. Like it or not, the introduction of television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Microwave Children's Clay recipe.
