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1 pkg. crepe paper
1 1/2 c. flour
1/4 c. salt


Cut crepe paper into narrow strips or small pieces; the smaller the pieces, the finer the texture. Place in large pan. Add enough water to cover. Let stand for 8 hours to overnight. Drain well but do not squeeze dry. Mix flour and salt together. Stir into crepe paper mixture gradually until mixture is consistency of thick dough. Knead until well blended. This is thicker and less messy than paper mache. Mixture does not store; prepare enough for each project.

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