Child’s Play! 2 Easy Ways to Make Craft Dough
JUMP TO RECIPES
Wartime Challenges for Children
Children faced their own peculiar challenges during World War II. Parents went into military, para-military or volunteer service, or replaced factory workers who had left to fight. The roles of teachers, tutors and other caregivers morphed into strange combinations of duties, such as teaching while simultaneously preparing a rationed meal for the entire class! Some cities faced horrifying bombing raids that led to well over a million children being evacuated from their homes. Their daily lives changed in myriad ways.
In the accounts I have read, English children were generally well cared for by families, communities and government policies. Schools ensured supervised care and healthy food, whether in the classroom or bomb shelter. The government kept a strict eye on the nutritional needs of children and made sure school lunches—prepared daily from scratch—gave them half the nutrition they needed each day. Children and expectant mothers were sure to get resources such as cod liver oil, black currant juice, orange juice, eggs and milk before anyone else did.
Daily life began to change from the very day war was declared. From waking to sleeping, children had their own parts to play in a world at war. Perhaps running to meet Daddy as he came through the door after work, reading a bedtime story with Mommie, or being able to relax at home with favorite toys changed, and possibly for the duration of those sweet days of early childhood…or forever.
Celebration Memories of Children in War
How good it is that children are typically so malleable and resilient! In years following the War, many who lived through it as children have given personal accounts of things they remember. There are stories of crowded trains pulling out of London in the midst of bomb raid sirens; children confronted by rural foods radically different from their accustomed city offerings; and life in the countryside.
However malleable and resilient, though, there was one thing that had to remain even if altered: Celebrations. Holidays, birthdays and other special occasions had to be acknowledged. Shortages of food ingredients, clothing, toys and other gifts called for creativity and careful planning. Some accounts recall the “real” desserts their mothers made, and there is often a wistful recognition of how long the mothers must have saved rationed ingredients to give their children those priceless memories.
Women made delicious cakes without eggs, butter or milk. They worked out glazes to replace icing. They decorated with toys and shapes. They created memories treasured by their children throughout their lives. That is no small feat in the midst of all their other duties.
Aside from cakes, children’s celebrations often included party sandwiches with jam, cucumber, tomato, fish mixed with mayonnaise, or mashed egg and mayonnaise. If cake was not possible, then a piled-high trifle made with layers of sponge cake pieces, jam, fruit, custard or cream might be substituted. Sausage rolls seem to have been universally loved by children and adults alike. And then, there were jellies. These fruit-flavored gelatin desserts, often made in egg shapes, glittered like royal jewels and were the very definition of party food for many children.
After the food might be charades, blind man’s bluff, hide and seek, playing with balloons or bubbles, or simply running in the fresh air. All simple offerings for a special day, but these things were the stuff of childhood memories during war as at any other time.
Craft Dough for a Celebration
Had it existed, craft dough would have been a huge success at these celebrations. It was an accidental invention shortly after the War, in the early 1950s, but had it been available children would no doubt have loved it just as they do now. I am sharing two easy ways to make craft dough. One recipe calls for all-purpose flour, which would have been extremely difficult to procure during the War. The other recipe only requires baking soda, corn starch and water, and could have been made at the time.
The recipe containing flour is the easiest to work with when it comes to blending in the colors and (optional) scents. It is far more pliable and less crumbly, and is my favorite of the two recipes. In a pinch, however, the baking soda recipe also works. Neither of these recipes should be consumed by children or pets so, in an effort to make the craft dough less tempting for tasters, I added a few drops of essential oil to each color. This is purely a personal preference and would require knowing which scents your child or pet won’t want to eat! Adding a scent is optional. Also, if you are uncomfortable using dye in something your children will be handling, the dough can be left uncolored or you could make natural dyes from fruits and vegetables. If this is something you would be interested in, please let me know! If there is enough interest, I would be willing to create recipes for natural dyes and test them on the craft dough.
I hope you will enjoy these recipes. The actual kneading and blending are very relaxing and therapeutic, and it is a simple way to provide untold hours of fun for your children. It would also be a thoughtful gift for young visitors or for your local preschool or children’s class. Happy celebrating!
Craft Dough
Ingredients
Instructions
- Place the flour, salt and cream of tarter in a medium saucepan and whisk to blend. Add the oil and water, and stir to mix.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to form a ball. Remove from saucepan onto a large plate and allow to cool slightly.
- If desired, divide the dough into smaller portions and add a few drops of (optional) food color or essential oil. Blend in thoroughly.
- Store in sealed plastic baggies when not in use. Keeps approximately 3 months.
- Place the baking soda and corn starch in a medium saucepan and whisk to blend. Add the water and stir to mix.
- Cook over medium heat, stirring constantly, until the mixture thickens to the consistency of moist mashed potatoes. Then, remove from saucepan onto a large plate, cover with a damp cloth, and allow to cool slightly.
- As soon as the dough can be handled, it may be divided into smaller portions and a few drops of (optional) food color or essential oil may be blended in.
- Store in sealed plastic baggies when not in use. Keeps approximately 1 month.
“Let the children come to me; do not hinder them, for to such belongs the kingdom of God. Truly, I say to you, whoever does not receive the kingdom of God like a child shall not enter it.” And He took [the children] in his arms and blessed them.”
Mk 10:14b-16a