To make paper-hangers' paste, beat up four pounds of good, white wheat
flour (well sifted previously) in sufficient cold water to form a
stiff batter. Beat it well in order to take out all lumps, and then
add enough cold water to make the mixture of the consistency of
pudding batter. To this add about two ounces of well-pounded alum.
Pour gently and quickly over the batter boiling water, stirring
rapidly at the same time, and when it is seen to lose the white color
of the flour, it is cooked and ready. Do not use it, however, while
hot, but allow it to cool. Pour about a pint of cold water over the
top to prevent a skin from forming. Before using, the paste should be
thinned by the addition of cold water.