IN THE DOUGH

(Page 2 of 2)

November/December 1987
By Rina Hinderstein 
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HOW TO DO IT

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Combine 1 1/2 cups of hot water with 1 cup of salt and 3 cups of all-purpose or bleached flour. Stir well. Slowly add more flour if needed, up to another cup, to make a good dough. Knead the dough for 5 minutes, until it's smooth but not sticky. (If the dough gets sticky as you work, add more flour or use a small amount of cooking oil on your table or hands.) And remember, this is not supposed to be food.

Think of every ornament you make as a combination of squares, circles and triangles. For instance, my angel has a large triangular body, two smaller triangular wings, two other triangles for sleeves and a circular head. Cut your shapes from dough rolled out 1/8 to 1/2 inch thick, and join them together by rubbing water on the joints. Set a hairpin "hanger" in the top.

Use a ball of dough the size of a walnut to make a head and rounds the size of tiny pebbles to make toes. Use a garlic press to squeeze out hair or fur and a nut pick to do fine modeling. Don't make your ornaments too big—they'll weigh down tree branches and be more likely to break. Mine are 2 to 3 inches tall.

Bake the figures at 350°F for 12 to 20 minutes, until they're thoroughly dry. You can also bake them in a microwave oven. In that case, salt the tray and the top of the ornaments, and cook them on "Low" about 1 1/2 minutes for each piece. Remove them to a wire rack to cool before painting them. Use acrylic paints, and finish with varnish.

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