Corn starch??? I don't remember corn starch!  My goodness! There *IS* a recipe for Play Dough on the box!
1 1/2 cups corn starch
1/2 cup flour
2 cups water
2 tsp. cream of tartar
1 cup salt
1 T. vegetable oil
Mix all ingredients together in sause pan.  Cook over medium heat, stir
constantly, until mixture gathers on the stirring spoon and forms dough.
This will take about 6 minutes.  Dump onto waxed paper until cool enough
to handle and knead to form a pliable mass.  Store in covered container
or plastic bag.  Food coloring may be added to make different colors.
MAKES ABOUT 2 LBS.
But, that isn't what I wanted....hmmmm...well, on to your next
suggestion.  Way back whenever I was in the Scouts, we made something
dough-ish that you cut up and made things out of then baked and then
varnished so that they where permanate.
"Easy to Make Dough Crafts", by Kristina Agate.
1 lb (500g) of plain, unbleached flour
1/2 lb (250g) of salt
2 tablespoons of oil
1/2 pt (300ml) of water
Place the flour and salt in a bowl and mix them together.  Then add the
oil and water and mix to form a firm dough.  This is best done in an
electric mixer with dough hook.  Otherwise use your hands.
To tell when the dough is ready for use: If it sticks to the sides of
the bowl (or to your hands), it contains too much water - add more flour
until it leaves the sides of the bowl clean.  If it is crumbly, or
cracks when you roll it, it is too dry - gradually add more water, 2
tablespoons at a time, until it is the correct consistency.
Store the dough in a plastic bag until you are ready to use it.  Take
out as much as you need, knead it roughly into the shape and then roll
it between your hands or roll out with a rolling-pin.  When rolling out
a piece of dough, work on a lightly floured surface.  The dough
shouldn't be sticky for making small peices.
The book then goes on to suggested items to use to get different
textures.  And suggestions for best results.
Foil or baking paper to place your creation on while baking.
Garlic press, straws, toothpicks, pastery cutters are a few of the more
interesting tools.
They suggest to paint the item after baking...and/or the color (food
coloring or poster paint) added into the dough.
Place the hook soon after the item is mostly surface dry and then finish
baking.
Thick varnish is best.  Also, varnish all sides...front and back.
.....If, after the estimated baking time, the dough is still a bit soft,
turn it over and bake for longer.
To test if the model is rock hard, tap the back.  If it sounds hollow,
it needs longer in the oven: if it sounds like tapping on brick it is
done.
The dough models should always be allowed to cool down slowly, or the
flatter peices in particular may crack as they cool.  Either turn off
the oven and leave them in there, or take them out and wrap in cloth
until cold.
OVEN TEMPERTURES
Newly-made modles - 175F (80C)
After 2 hours - 200F (100C)
After 6 hours - 250F (120C)
Bake for atleast 2 hours.
If you would like the dough to brown, raise the temperature to 305F
(180C), but do keep checking the oven every 5 minutes until the desired
colour is reached.
Lee Ann Hamm / E-mail Addy:  lee.ann.hamm@clickers.org
            http://www.premier.net/~lhamm
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 þ SLMR 2.1a þ "Settle into the metal." Rattrap, Beast Wars
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