Incredibly cool clays

Very best oven-baked clay
Hands-down, this is the very best of the oven-baked clays. When you want to make a lasting record of the weekend -- and keep the kids happy at the same time -- this is the clay for you. Easy to make and easy to use, it bakes to a smooth, hard finish that resembles the commercial varieties.

2-quart saucepan
1 cup cornstarch, plus more for dusting
1 pound (16 ounces) box baking soda
1-1/2 cups water
waxed paper

• In the saucepan, combine the cornstarch and baking soda. Stir in the water. Over medium-low heat, stir the mixture constantly until it thickens and begins to form a ball, 3 to 5 minutes. Remove from heat.

• Turn the clay out onto a surface lightly dusted with cornstarch. Let cool until it can be handled easily, about 3 minutes. Knead the clay until smooth. The clay is now ready to mold and shape. To store, wrap tightly in plastic wrap, and keep refrigerated for up to 3 weeks.

• Preheat the oven to 300F. Line a baking sheet with waxed paper, and put the finished clay pieces on the prepared sheet. Bake for 30 minutes. Turn off the oven, leaving the tray and clay pieces in the oven for 1 more hour. Transfer to a wire rack to cool.

Makes about 2 cups clay