An all-purpose paste, excellent for papier-mâché projects.
To make 1½ 1b/700g paste
- 7 oz/200g plain flour
- 3 oz/85g white sugar
- 8 floz/225ml cold water
- 16 floz/450ml boiling water
- 1 tablespoon alum
- 1 teaspoon oil of cinnamon
Combine the flour and sugar in a large saucepan and slowly stir in the cold water. Add the boiling water gradually, then bring the mixture to a boil, stirring constantly. When the mixture is stiff, remove from the heat and stir in the alum and oil of cinnamon. Store in a tightly sealed container. When required, thin with boiling water if necessary.
