http://era29.wordpress.com The Future belongs to those who believe in the beauty of their dreams. Sat, 10 Dec 2011 11:49:11 +0000 en hourly 1 http://wordpress.com/ http://s2.wp.com/i/buttonw-com.png http://era29.wordpress.com http://era29.wordpress.com/2008/07/31/how-to-make-ice-cream/ http://era29.wordpress.com/2008/07/31/how-to-make-ice-cream/#comments Thu, 31 Jul 2008 12:27:00 +0000 era29 http://era29.wordpress.com/2008/07/31/how-to-make-ice-cream/ ]]>
Ice cream is a delicious frozen food that is a real treat when it’s homemade. Making ice cream at home can be a fun family project with a job for everyone. If you have a hand cranked or electric ice cream freezer, everyone can enjoy a tasty dessert right from the freezer.

The most important ingredients in ice cream are:

• Milk solids, often added as nonfat dry milk, give body to the mixture and allow better whipping.
• Cream, with its higher butterfat content, gives richness and smoothness.
• Eggs, acting as a stabilizing ingredient, provide good texture as well as flavor and the whites are a good whipping agent. Because of the risk of harmful bacteria in raw eggs, you must use pasteurized eggs in uncooked ice cream mix.
• Sugar gives sweetness and minimizes crystallization by lowering the freezing point temperature.
• Gelatin is a stabilizer that binds water to keep ice crystals small.
• Flavorings are added in small amounts and have no effect on the freezing process.
• Fruits are sugared and retard the freezing process, and thus should not be added until the mixture is about half frozen.
  

Equipment and Supplies
To make homemade ice cream, you need a variety of equipment, including ice, rock salt and a freezer. Metal freezers are preferred, but must be kept clean to prevent rusting. The capacity of the ice bucket should be about two gallons. The mix container will hold about one gallon. You will need at least 20 pounds of ice for each gallon of ice cream and about five pounds of rock salt.

Preparing the Mix
Pour liquid ingredients such as milk, cream or evaporated milk into a large mixing bowl. Whip eggs in separate bowl before adding. Always dissolve gelatin tablet in small amount of hot water. This helps assure dispersion throughout the mix. Dry sugar should be added to the liquid mix while stirring constantly. Unless you purchase all pasteurized ingredients, cook the mix. Use a double boiler to reduce cooking down caused by evaporation and stir continually. Heat to 155º F and hold for 30 minutes. Cool to 45º F or below by placing cold water, then ice water, in the lower part of the double boiler. Keep the ice cream mix covered to prevent bacterial contamination. Have the mix as cold as possible prior to freezing. This reduces time required to freeze and gives you a smoother textured product with fewer large ice crystals.

Use only clean utensils for handling mix. They should be sanitized with heat in the dishwasher or sanitized to destroy all bacteria. A dilute chlorine solution at 100 ppm (1/2 teaspoon bleach per quart of water) can be used for sanitizing.

Stabilizers and emulsifiers other than gelatin and eggs can be used. If so, mix with a little hot water in a cup. Then add to the mix, stirring thoroughly. Otherwise it settles, giving you a thick gummy ice cream at the bottom of the container.

Serving and Storing
Serve ice cream within a few hours of freezing for best results. If held for more than a few hours, keep product at temperatures well below 0º F. Freezing compartments in home refrigerators are seldom cold enough to harden ice cream properly. Temperatures approaching -20º F are ideal. If you plan to hold ice cream, keep it at -10º F or lower. It can be held for months at this temperature.

Vanilla Ice Milk (cooked, with eggs)
2 cups sugar
1 tablespoon unflavored gelatin
1 ½ cups nonfat dry milk
2 quarts whole milk
3 eggs, beaten (use only clean, uncracked eggs)
1 ½ tablespoons vanilla

1. Mix sugar, gelatin, nonfat dry milk and milk in the top of a double boiler. Cook over hot water to a temperature of 175º F.
2. Stir a little of the hot mixture into the beaten eggs, then stir the eggs into the remaining hot mixture.
3. Cook the entire mixture over hot water, while stirring constantly, for 1 minute.
4. Chill immediately by placing the top of the double boiler in ice water. Temperature of the ice milk mix should be 50º F before removing the mix. Add vanilla. Alternately, use pasteurized eggs, omitting steps 1-4 and simply mix dry ingredients (sugar and dry milk) with milk, cream and vanilla. Dissolve gelatin in ¼ cup of hot water. Add to mix and continue with step 5.
5. Pour into a 1-gallon ice cream canister; fill no more than two-thirds full. Refrigerate.
6. Freeze in a handcranked or electric ice cream freezer, packed with a mixture of 1 part rock salt and 6 parts crushed ice. Continue to freeze until the motor starts to labor or resistance is met when cranking.
7. Remove dasher and serve immediately.
   

This recipe makes 20 half-cup servings (about 2 ½ quarts).
Calories per serving: Approx. 150

Vanilla Ice Cream (cooked, with eggs)
2 cups sugar
2 teaspoons unflavored gelatin
¾ cup nonfat dry milk
1 quart pasteurized whole milk
3 cups whipping cream
4 eggs, beaten (use only clean, uncracked eggs)
2 tablespoons vanilla

1. Mix sugar, gelatin, nonfat dry milk, milk and cream in the top of a double boiler. Blend and heat over hot water until the temperature reaches 175ºF.
2. Stir a small amount of the hot mixture into the beaten eggs, then stir the eggs into the remaining hot mixture.
3. Cook the entire mixture, while stirring constantly, 1 minute longer.
4. Chill immediately by placing the top of the double boiler in ice water. Temperature should be 50ºF before removing from the ice water. Alternately, use pasteurized eggs, omitting steps 1-4 and simply mix dry ingredients (sugar and dry milk) with milk, cream and vanilla. Dissolve gelatin in ¼ cup of hot water. Add to mix and continue with step 5.
5. Pour into a clean ice cream freezer; fill no more than two-thirds full. Refrigerate 3-4 hours or overnight.
6. Freeze in a handcranked or electric ice cream freezer. Pack the outer shell with a mixture of 1 part rock salt and 6 parts crushed ice. Continue the freezing process until the motor labor or stiff resistance is met while cranking.
7. Remove dasher and serve immediately.
   

This recipe makes 20 half-cup servings (about 2 ½ quarts).
Calories per serving: Approx. 230


Vanilla Ice Cream (uncooked, no eggs)
3 cups pasteurized heavy cream
4 cups pasteurized whole milk
1 ½ cups instant nonfat dry milk
1 ½ cups sugar
1 tablespoon gelatin dissolved in ½ cup of hot water
1 tablespoon vanilla

1. Mix cream, milk, dissolved gelatin and vanilla into a large mixing bowl. Add dry milk and sugar.
2. Pour into a clean ice cream freezer; fill no more than two-thirds full. Refrigerate 3-4 hours or overnight.
3. Freeze in a handcranked or electric ice cream freezer. Pack the outer shell with a mixture of 1 part rock salt and 6 parts crushed ice. Continue the freezing process until the motor labor or stiff resistance is met while cranking.
4. Remove dasher and serve immediately.
   

Yield: 1 gallon

Source: This publication replaces B2766 Homemade Ice Cream and Ice Milk (1984) by Robert Bradley (retired) and Mary Mennes (retired). Revisions by Steve Ingham. Information included from Making Ice Cream at Home (A76) Circular 566. Pennsylvania State University (out of print). Designer and Editor: Christine Morris, Outreach Specialist, July 2003., www.wisc.edu; photo from:www. content.answers.com


]]> http://era29.wordpress.com/2008/07/31/how-to-make-ice-cream/feed/ 0 era29 Photobucket http://era29.wordpress.com/2008/07/31/herbal-soap-making/ http://era29.wordpress.com/2008/07/31/herbal-soap-making/#comments Thu, 31 Jul 2008 12:25:00 +0000 era29 http://era29.wordpress.com/2008/07/31/herbal-soap-making/ ]]>

What is Herbal Soap?
Herbal soap is a kind of soap mixed with natural ingredients, juice or extract and vitamins from medicinal plants.

How to Prepare Herbal Soap:
Utensils:
Plastic pail
Wooden ladle or bamboo stick
Glass or cup
Mortar and pestle
Cheese cloth or strainer
Knife
Chopping board
Cooking pot (preferably made of clay, enamel, stainless or glass)
Stove
Plastic molders


Akapulko and Guava Soap:

How to Prepare a Decoction:
1. Wash the leaves thoroughly and chop or cut in small pieces.
2. Measure 1 glass of chopped fresh leaves and 2 glasses of water.
3. Let it boil for 15 minutes (start timing when the water starts to boil).
4. After 15 minutes, remove from fire and strain in a cheesecloth. Set aside and let it cool.

Materials:
1 glass Caustic Soda (NaOH)
3 glasses Akapulko or Guava decoction, cooled
5 glasses cooking oil
coloring powder (optional)

Procedure:
1. Prepare the materials and the utensils needed.
2. Measure 1 glass of caustic soda and 3 glasses of Akapulko or Guava decoction and pour into a plastic pail.
3. Mix well by stirring continuously using a wooden ladle or bamboo stick. Use only one direction in mixing the mixture. Stir until the caustic soda is dissolved.
4. Pour 5 glasses cooking oil into the mixture.
5. Continue stirring until a consistency of a condensed milk is achieved.
6. Pour the soap mixture into desired plastic molders. Set aside and let it cool to harden.
7. After 4-5 hours, remove the soap from the molder.
8. Allow 30 days of ageing before packing. Label the soaps.

Indications:
Akapulko leaves – anti-fungal
Guava leaves – antiseptic for wounds

Kamias, Calamansi, Papaya, Cucumber and Radish Soaps

Materials:
1 glass Caustic Soda (NaOH)
3 glasses water
5 glasses cooking oil
1/2 glass juice or extract

Procedure:
1. Prepare the materials and the utensils needed.
2. Measure 1 glass of caustic soda and 3 glasses of water and pour into a plastic pail.
3. Mix well by stirring continuously using a wooden ladle or bamboo stick. Use only one direction in mixing the mixture. Stir until the caustic soda is dissolved.
4. Pour 5 glasses cooking oil into the mixture.
5. Continue stirring until a consistency of a condensed milk is achieved and add 1/2 glass of juice or extract.
6. Pour the soap mixture into desired plastic molders. Set aside and let it cool to harden.
7. After 4-5 hours, remove the soap from the molder.
8. Allow 30 days of ageing before packing. Label the soaps.

Indications:
Kamias – fruit extract or juice (bleaching soap)
Calamansi – fruit extract or juice (bleaching soap)
Cucumber – fruit extract or juice (moisturizer)
Papaya – extract from fresh leaves (bleaching/moisturizer)
Radish – extract from the stem (moisturizer)

Reminder:
Caustic Soda can harm the skin upon contact. Wash immediately with vinegar or anything sour and then wash it with soap and water.

Caustic Soda is harmful to health and so, make the necessary precaution. Use mask and gloves to protect your body.

Source:www.doh.gov.ph, photo from www.himalayanherbs.net


]]> http://era29.wordpress.com/2008/07/31/herbal-soap-making/feed/ 0 era29 Photobucket http://era29.wordpress.com/2008/07/31/how-to-make-vinegar-from-banana-peelings/ http://era29.wordpress.com/2008/07/31/how-to-make-vinegar-from-banana-peelings/#comments Thu, 31 Jul 2008 12:21:00 +0000 era29 http://era29.wordpress.com/2008/07/31/how-to-make-vinegar-from-banana-peelings/ ]]> Instead of throwing away our banana peelings, we can use it to make vinegar. The procedure is very simple as shown below.

MATERIALS:
banana peels – 1 kg
water – 8 cup
sugar – 1½ cup
baker’s yeast – ½ t
vinegar starter – 1 cup

UTENSILS:
measuring cup
measuring spoon
knife
chopping board
casserole
stove
cheese cloth
wide-mouthed glass jars
thermometer

PROCEDURE:
1. Slice a kilo of banana peel, add 4 cups water, then boil.
2. Extract the juice of banana peel, decant and filter through cheese cloth.
3. Add 4 c water, 1 ½ c sugar and pasteurize for 10 – 15 minutes at 60 -65ºC.
4. Transfer into sterilized container, half-filled.
5. Cool, then add ½ tsp baker’s yeast for every 8 c mixture. Allow to ferment for 7-8 days.
6. Decant/siphon to separate sediments (dead yeast).
7. Add 1 c of vinegar starter for every 4 c liquid. Cover with clean cloth/paper.
8. Allow to ferment at room temperature for 2-3 weeks or until a sour odor of vinegar is attained. Decant to separate the sediments.
9. Fill container to full capacity. Age for a month to produce quality vinegar.
10. Pasteurize at 60ºC for 5 minutes.

Filter, bottle, seal tightly, label and store.

Source: DOST, picture from:bergefamily.com, http://food.oregonstate.edu/
]]> http://era29.wordpress.com/2008/07/31/how-to-make-vinegar-from-banana-peelings/feed/ 1 era29 http://era29.wordpress.com/2008/07/31/fruit-juice-vinegar/ http://era29.wordpress.com/2008/07/31/fruit-juice-vinegar/#comments Thu, 31 Jul 2008 12:11:00 +0000 era29 http://era29.wordpress.com/2008/07/31/fruit-juice-vinegar/ ]]>
During season of fruits, we should avoid throwing the unsold overripe fruits, instead we can make them into expensive vinegars. The procedure is very simple as outlined below.

MATERIALS:
ripe fruits 2 kg
water 6 L
yeast 2 tsp
vinegar starter 8 c
sugar 4 c

UTENSILS:
measuring cup
measuring spoon
knife
chopping board
casserole
stove
cheesecloth
wide-mouthed glass jars
thermometer

PROCEDURE:
1. Mash pulp of ripe fruits (pineapple, etc.)
2. Dilute one (1) part of mashed fruit by weight with three (3) parts of water in a clean container. Extract juice by pressing through cheesecloth.
3. Add 4 c sugar to every 32 c (8L) of diluted fruit juice. Pasteurize at 60ºC for 10-15 minutes.
4. Cool, transfer into sterilized container, half filled and add 2 tsp yeast.
5. Transfer in a sterilized container half-filled and cool. Add ¼ tsp yeast for every 4 c diluted liquid. Cover with clean cloth/paper.
6. Ferment for seven (7) days until alcohol content is about eight (8) percent by volume.
7. Pour gently the alcohol solution into another sterilized container so as not to disturb the sediments. Add one (1) cup vinegar starter for every four (4) cups of the solution. Cover with clean cloth/paper.
8. Set aside for 15-20 days then determine the acidity which is usually between 6-7 percent.
9. Decant/strain. Pasteurize at 60 – 65ºC for 5 minutes.
10. Fill in sterilized bottle and seal tightly.
11. Label and store.

Source: DOST, photo courtesy of http://www.weilandsgourmetmarket.com/


]]> http://era29.wordpress.com/2008/07/31/fruit-juice-vinegar/feed/ 0 era29 Photobucket http://era29.wordpress.com/2008/07/31/squah-kalabasa-peel-vinegar/ http://era29.wordpress.com/2008/07/31/squah-kalabasa-peel-vinegar/#comments Thu, 31 Jul 2008 12:07:00 +0000 era29 http://era29.wordpress.com/2008/07/31/squah-kalabasa-peel-vinegar/ ]]>
MATERIALS:
kalabasa peels & cores 1 kg
sugar 1 ½ c
yeast ½ tsp
vinegar starter 1 c

UTENSILS:
measuring cup
measuring spoon
knife
chopping board
casserole
stovecheese
clothwide-mouthed glass jars
thermometer

PROCEDURE:
1. Wash peels and cores of kalabasa, add three (3) parts water for every part of peel. Boil for 15 minutes.
2. Strain, add 4 c water for every 4 cups of strained liquid from boiled peels/core.
3. Add ¾ c sugar for every 4 c diluted liquid.
4. Pasteurize at 60 – 65ºC for 10-15 minutes.
5. Transfer in a sterilized container half-filled and cool. Add ¼ tsp yeast for every 4 c diluted liquid. Cover with clean cloth/paper.
6. Ferment for seven (7) days until alcohol content is about eight (8) percent by volume.
7. Pour gently the alcohol solution into another sterilized container so as not to disturb the sediments. Add one (1) cup vinegar starter for every four (4) cups of the solution. Cover with clean cloth/paper.
8. Set aside for 15-20 days then determine the acidity which is usually between 6-7 percent.
9. Decant/strain. Pasteurize at 60 – 65ºC for 5 minutes.
10. Fill in sterilized bottle and seal tightly.
11. Label and store.

Source: DOST, picture from:seasite.niu.edu


]]> http://era29.wordpress.com/2008/07/31/squah-kalabasa-peel-vinegar/feed/ 0 era29 Photobucket http://era29.wordpress.com/2008/07/31/tomato-catsup/ http://era29.wordpress.com/2008/07/31/tomato-catsup/#comments Thu, 31 Jul 2008 12:04:00 +0000 era29 http://era29.wordpress.com/2008/07/31/tomato-catsup/ ]]>
Materials:
4 L tomato pulp
4 cups sugar
½ tsp cinnamon powder
½ tsp pepper powder
½ tsp cloves powder
½ tsp paprika
½ cup fresh onions
2 cups vinegar (4.5% acidity)
2 tsp sodium benzoate (optional)
3 tbsp cornstarch dissolved in 1 cup water

Utensils:
stainless/enameled kettle
measuring cups and spoons
chopping board
knife
stove
thermometer
strainer, stainless
wooden ladle
casserole, stainless
colander
bowlblender (optional)

Packaging material:
sterilized glass jars with new caps

Procedure:
1. Select and wash ripe fleshy red tomatoes.
2. Blanch tomatoes for 30 seconds, transfer into cold water, peel and cut into halves (crosswise).
3. Remove the seeds and chop the pulp into small pieces. Strain the remaining seeds thru a fine mesh screen.
4. Mix the juice with the pulp.
5. To every 4 liters of pulp, add the above ingredients (except for vinegar and sodium benzoate) and blend.
6. Place the mixture into a kettle and cook over low flame, stirring constantly to avoid scorching, until the right consistency for catsup is reached. Add vinegar and sodium benzoate (optional) until nearly cooked. Add cornstarch previously dissolved in water.
7. Pour while hot in sterilized bottles.
8. Seal and cool. Label.

Source: DOST, picture from:canningusa.com


]]> http://era29.wordpress.com/2008/07/31/tomato-catsup/feed/ 0 era29 Photobucket http://era29.wordpress.com/2008/07/31/tomato-paste/ http://era29.wordpress.com/2008/07/31/tomato-paste/#comments Thu, 31 Jul 2008 12:02:00 +0000 era29 http://era29.wordpress.com/2008/07/31/tomato-paste/ ]]>
Materials:
1 kg tomatoes
1 tsp salt
½ tsp sugar
cornstarch
sodium benzoate (optional)

Packaging material:
sterilized glass jars with PVC caps

Utensils:
stainless/enameled kettle
measuring spoons
casserole, stainless
blender (optional)
stovestrainer, stainless
bowl
wooden ladle
chopping board
knife
colander
thermometer

Procedure:
1. Sort and wash ripe, fleshly red tomatoes.
2. Blanch for 30 seconds and immediately dip in cold water. Remove skin and cut into halves (crosswise).
3. Strain the seeds through fine mesh stainless steel strainer.
4. Discard the seeds. Osterize and/or cut the pulp into small pieces.
5. Mix the juice and pulp. Cook the mixture to soften the pulp by boiling for 10-15 minutes with occasional stirring.
6. Strain and measure the puree.
7. Add 1 tsp salt and ½ tsp sugar to every cup of tomato puree.
8. Transfer the strained puree into a casserole and cook over a low flame for 15 minutes.
9. Continue cooking with occasional stirring until a pasty consistency is reached. Add cornstarch previously dissolved in water (if desired).
10. Fill while hot (80oC) in sterilized bottle. Seal.
11. Pasteurize in boiling water bath for 35 minutes.
12. Cool and store.

Source: DOST, picture from:windowbox.com


]]> http://era29.wordpress.com/2008/07/31/tomato-paste/feed/ 0 era29 Photobucket http://era29.wordpress.com/2008/07/31/soy-sauce/ http://era29.wordpress.com/2008/07/31/soy-sauce/#comments Thu, 31 Jul 2008 11:59:00 +0000 era29 http://era29.wordpress.com/2008/07/31/soy-sauce/ ]]>
MATERIALS:
Soybeans – ½ kg
Salt solution – 6 li or 24 c
Mold (Aspergillus Oryzae)
Flour – ½ kg
Rice bran – ½ tsp
“Kaolin” – 8 tbsp

PROCEDURE:
Clean, wash and soak soybeans overnight. Drain well. Put soybeans in a casserole and cook until soft. Cook soybeans in a pressure cooker (15-lb pressure) for 1 hour or cook until tender. Mix soybeans and flour thoroughly. Sprinkle rice bran with molds (3 days old) over the mixture and mix well. Spread mixture 1-2 inches thick in a tray. Cover with clean cloth or paper and allow the molds to grow. Stir occasionally.

After 3-4 days, transfer the mixture to a container with salt solution. Cover the container with paper or cloth and shake well. Set aside for 1 month. Stir once in a while. Strain the mixture through a cheesecloth, add “kaolin” and let it stand until it has clear appearance. Strain again through a cheesecloth, add syrup and boil for 30 minutes. Transfer to a sterilized bottle and cover. Store.

Source: Great Flavor of Soybean. Book Series No. 155/1996. Philippine Council for Agriculture, Forestry and Natural Resources Research and Development. Picture from kikkoman-usa.com


]]> http://era29.wordpress.com/2008/07/31/soy-sauce/feed/ 0 era29 Photobucket http://era29.wordpress.com/2008/07/31/banana-flour/ http://era29.wordpress.com/2008/07/31/banana-flour/#comments Thu, 31 Jul 2008 11:56:00 +0000 era29 http://era29.wordpress.com/2008/07/31/banana-flour/ ]]>
Materials needed:
green bananas, saba or cardaba
salt

Utensils needed:
solar dryer
chopping board
measuring cups/spoon
basin
knife
grinder
sifter

Packaging materials:
plastic bag

Procedure:
1. Prepare brine solution; 1 tbsp. salt to 5 cups water.
2. Wash bananas and peel. Soak immediately in brine solution.
3. Wash again to remove latex.
4. Cut into halves and remove seeds.
5. Slice longitudinally at 1/3 cm. thick.
6. Dry in solar dryer for 8-10 hours.
7. Grind 2-3 times or until very fine.
8. Pass through a fine sieve and pack in plastic bags.

Source: DOST, photo from:diabetesdigest.com


]]> http://era29.wordpress.com/2008/07/31/banana-flour/feed/ 0 era29 Photobucket http://era29.wordpress.com/2008/07/31/decorative-novelty-wax/ http://era29.wordpress.com/2008/07/31/decorative-novelty-wax/#comments Thu, 31 Jul 2008 11:54:00 +0000 era29 http://era29.wordpress.com/2008/07/31/decorative-novelty-wax/ ]]>
MOLD MAKING – Silicon rubber mold

MATERIALS:
silicon rubber modeling tools
ice cream cup
catalyst
knife
basahan
modeling clay
blade cutter
small basin
petroleum jelly
scissors
plaster of paris
nylon brush


PROCEDURE:

A. Preparation of one-sided silicon rubber mold:
1. Prepare original model (preferably intricate designs such as animal figures, birds, fruits, etc.) and apply petroleum jelly to the surface of the model.
2. Put clay barricade around the prepare model with ½ of an inch allowance in every side. Set aside.
3. Prepare enough mixture of silicon. (Ratio: 100 grams of silicon + 5 ml of catalyst)
4. Using a stick, apply first coating of silicon mixture evenly to the surface of the model. Use only half portion of the silicon mixture.
5. When the first coating is almost dried up, apply the other half portion of the silicon mixture on the first coating of silicon.
6. Set aside and wait until the silicon mixture hardens like a rubber band. This will take about 1 to 2 hours.

B. Preparation of plaster backing – using Plaster of Paris:
7. Do not remove the clay barricade and model inside the silicon mold.
8. Prepare enough mixture of Plaster of Paris. (Ratio: 1 cup of water + 1½ cups of Plaster of Paris powder)
9. Sprinkle the Plaster of Paris into the container with water and let it stand for one to two minutes.
10. Stir until the mixture reach the consistency similar to that condensed milk or cream.
11. Pour and apply evenly the plaster mixture on top of silicon mold.
12. Wait for 6 minutes or until the plaster hardens.
13. Remove the clay barricade, then the plaster backing.
14. Invert the mold upside down and remove the model inside the silicon mold.
15. Trim with scissors the side of silicon rubber mold. Set aside for casting.

Moulding of decorative wax:
1. Melt 4 kilos of paraffin, 200 grams of polyethylene wax and 200 grams of crystal wax.
2. Prepare the silicon rubber mold. Remove all the impurities.
3. Put the silicon rubber inside the backing.
4. Pour the melted wax mixture into rubber mold.
5. Wait for 15 minutes or until the wax mixture thoroughly dries and becomes hardened.
6. Remove the formed wax from the rubber mold and trim with knife.
7. Paint with oil color, and then spray with acrylic gloss lacquer to make the object shiny.

Source: DOST, picture from:cgi.ebay.com


]]> http://era29.wordpress.com/2008/07/31/decorative-novelty-wax/feed/ 0 era29 Photobucket