Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Non-self-rising wheat
-flour
1 c Sugar
1 c Cold water
4 c Boiling water
1 ts Powdered alum
1/2 ts Oil of cinnamon
-(optional)

1. Combine flour and sugar in a large pot. slowly stir in cold
water to form a paste.

2. Slowly addboiling water, stirring vigorously to bread up lumps.

3. Bring mixture to a boil, stirring constantly, until thick and
clear.

4. Remove from heat and add alum. Stir until well mixed. 5. Add oil of
cinnamon if paste will not be used immediately.

Makes about 1-1/2 qts.

How to Use It: Classroom paste is a good all-purpose paste,
especially appropriate for work with children. It is also excellent
for papier-mache projects. Stored in a closely capped jar, this paste
will keep for several weeks. It keeps longer than Paper Paste and is
a little softer. If it gets too thick it can be thinned with hot
water for easy spreading.

Source: NANCY CHRIST (KRXW62B) Submitted By BOBBI ZEE On
07-03-95

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