[griffes]

Horn of Plenty
For a centerpiece, fill this cornucopia to overflowing with the season's fruits and vegetables. Cut out a half circle from lightweight cardboard. Fold into a cone and tape to hold. Wrap the cone inside and out with aluminum foil. Scrunch up some foil and attach it to the tip of the cone with tape so it's shaped like a cornucopia. Then mix up a batch of salt clay (add 1 cup salt to 3 1/2 cups flour, then slowly pour in about 1 1/2 cups water until the mix is doughy). Knead it until smooth; roll and pat to 1/4-inch thickness. Help your child use a plastic knife to cut clay strips an inch wide. Wrap them around the outside of the cornucopia, overlapping them and pressing their edges together. Parents should bake the cornucopia at 300 degrees for a half hour, then brush on a mixture of 1 beaten egg and a teaspoon of water. Bake for another half hour, or until the cornucopia hardens and is golden brown. Once it cools, your child can fill it with the season's harvest.