Description Edit

Courtesy of Kay Crowley, Boomerville USA Houston, TX 7130370-1448

Ingredients Edit

Directions Edit

  1. Combine flour and sugar in a large pot.
  2. Slowly stir in cold water to form a paste.
  3. Slowly add boiling water, stirring vigorously to bread up lumps.
  4. Bring mixture to a boil, stirring constantly, until thick and clear.
  5. Remove from heat and add alum.
  6. Stir until well mixed.
  7. Add oil of cinnamon if paste will not be used immediately.
  8. Makes about 1-½ qts.
  9. How to use it: classroom paste is a good all-purpose paste, especially appropriate for work with children.
  10. It is also excellent for papier-mache projects.
  11. Stored in a closely capped jar, this paste will keep for several weeks.
  12. It keeps longer than paper paste and is a little softer.
  13. If it gets too thick it can be thinned with hot water for easy spreading.
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