Dei'ah veDibur - Information & Insight

A Window into the Chareidi World

25 Sivan 5759 - June 9, 1999 | Mordecai Plaut, director Published Weekly








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Home and Family
Something non-edible, something edible.
Baking Soda Baking Clay
(non- toxic)
by Nechama Berg and Chaya Levine


2 cups baking soda

1 cup corn starch (locally known as cornflour)

1 1/4 cups cold water

food coloring (optional)

Stir together baking soda and corn starch in saucepan. Add water and cook over medium heat, stirring constantly until mixture reaches consistency of moist mashed potatoes (approximately 10-15 minutes). Be careful not to overcook because then your crafts projects may crack when done. Add food coloring to the clay recipe to create different colored clay.

Remove mixture from pan and place in bowl and cover with damp cloth. When clay is cool enough to handle, pat until smooth. Now you're ready to play.


When you are finished creating all kinds of fun objects, leave on wire rack overnight to dry (about 8 hours).

If you wish to dry the clay in the oven, pre-heat oven to lowest setting. Turn oven off, then place finished, decorated objects on a cookie sheet in the oven for 10-15 minutes.

To use a microwave oven, place objects on a paper towel. Bake at medium power for 30 seconds, turn craft over and bake for 30 seconds more. Repeat until clay is completely dry. Let cool before handling.

You can paint dry pieces with water color, poster or acrylic paints. Add glitter to wet paint for an eye-catching look. For additional decorative ideas, glue on beads, macaroni, sea shells, buttons, sequins or anything else you might have around the house for arts and crafts. Use markers for drawing other details. If you intend to hang the creations, glue cord etc. on back.

Protect your finished clay crafts with clean nail polish or clear acrylic spray.

To store any unused clay, simply place in a tightly sealed pastic bag or container and refrigerate. It stays playable for up to one week.

And the edible one


by Rivka Tal


3/4 cup margarine

3/4 cup brown sugar, firmly packed

1 egg

2 tablespoons honey

1/2 teaspoon vanilla extract

2 cups flour, sifted

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup coconut (checked)


1. Cream margarine and sugar until light and fluffy. Add egg, honey and vanilla and mix well.

2. Stir baking powder and salt into flour. Add to first mixture and blend well. Add coconut and combine thoroughly.

3. Shape into a roll about 2 inches in diameter. Wrap in plastic wrap or waxed paper. Chill overnight in refrigerator or freeze for future use.

4. Preheat oven to 375 degrees F. Remove dough and unwrap; cut into slices about 1/4 inch thick with a sharp knife. Place on ungreased baking sheets. Bake for 12-15 minutes or until slightly golden. Yield: 5-6 dozen cookies.


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