In a mixing bowl, combine the flour and salt until the mixture is evenly blended.


Adding a tablespoon of alum to the mixture will make the dough less palatable to a child, reducing the likelihood that the child will eat it. The alum also works as a preservative to help slow down the growth of bacteria. It's non-toxic, but large amounts can cause stomach aches.
Adding two tablespoons of cream of tartar can increase elasticity.;
, Stir until mixed.









A few drops of glycerin can add shine., Stirring constantly, slowly pour the dry ingredients into the mixture in the saucepan.
 This step will bring your mixture to the consistency of stiff but smooth mashed potatoes. If you find that consistency unattainable, add flour if it is too wet, and water if it is too dry.
 Take the pan off the stove until it has cooled enough to touch. Remove your dough mixture from the pan until it's reached the evenly blended play dough consistency.
Mix the dry ingredients.
Mix the wet ingredients.
Combine wet and dry ingredients.
Continue to stir.
Allow to cool before kneading.
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