Ready Reference Files

Baker's Clay: Salt Clay

• 1 cup cornstarch
• 2 cups salt
• 1 1/3 cups water

In medium saucepan mix salt and two thirds cup of the water. (Mixture will be thick.) Cook over medium heat, stirring occasionally, 5 minutes or until mixture begins to boil; remove from heat. Meanwhile measure cornstarch and mix with remaining two thirds cup water. Stir all at once into salt and water mixtrure which has come to a boil. If mixture does not thicken, place over medium heat again and cook, stirring constantly, about 1 minute or until thickened. Turn out onto plate and cover with a damp cloth; cool. When cool enough to handle, knead thoroughly until smooth and pliable. Makes about 2 pounds clay.

(Note: Recipe may be cut in half; do not double recipe. If not used immediately, cool clay completely and store tightly covered; use within two weeks. Knead stored clay thoroughly before using.

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