Master Mix
MASTER MIX — From the COOKS.COM Culinary Archive.
MASTER MIX
by GERTRUDE SUNDERLIN, Professor of Foods and Nutrition
THE MASTER MIX recipes are time savers and reputation builders. The
siftings and measurings of the dry ingredients and the blending of the fat
can be done at one time for a dozen bakings. The recipes are planned for
"family size" and for two. The Mix will keep at least six weeks without
refrigeration.
The Mix and recipes were developed and tested in the experimental
cookery laboratory in the School of Home Economics at Purdue University.
The experimental work was done by Lucy Goetz, Margaret Billings, Carlotta
Hoadley and many other students. Recipe suggestions were given by Alice
Redfield, Flossie Sunderlin and other homemakers. Rosemary Hostetler
assisted in editing.
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TABLE OF CONTENTS
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For 13 cups
9 cups sifted all-purpose flour or
10 cups sifted soft wheat or cake flour
1/3 cup double-acting baking powder
1 tablespoon salt
1 teaspoon cream of tartar
1/4 cup sugar
2 cups shortening which does not require refrigeration
For 29 cups
5 pounds flour
3/4 cup double-acting baking powder
3 tablespoons salt
1 tablespoon cream of tartar
1/2 cup sugar
2 pounds shortening which does not require refrigeration
Stir baking powder, salt, cream of tartar and sugar into flour.
Sift together three times into a large mixing bowl or onto a large
square of plain paper. Cut into shortening until Mix is consistency of
cornmeal. Store in covered containers at room temperature. To
measure the Master Mix, pile it lightly into cup and level off with a spatula.
If the Master Mix is to be used largely for cakes and cookies, starting
with a box of cake flour will save measuring the flour and will give better
textured products. For about 16 cups Mix, use a box of cake flour (2 3/4
pounds), 1/2 cup baking powder, 1 1/2 tablespoons salt, 1/4 cup sugar and 1
pound shortening (2 1/3 cups).
Containers which are convenient for storing Master Mix are two quart
fruit jars, cottage cheese cartons, lard or potato chip cans and
canisters. One user wrote that when making the Mix she stored it in
measured portions, two cups in pint jars and three cups in quart jars, to
save herself several measurings later.
If lard is used as the shortening in the Master Mix recipe, a smaller
amount of shortening should be used. This may be 1 2/3 cups lard instead
of 2 cups of other shortening or 1 5/6 pounds instead of 2 pounds (1/6 pound
lard equals 1/3 cup).
If lard which requires refrigeration is used in the Master Mix recipe,
the Mix should be refrigerated.
A change in the method of mixing cakes is suggested if lard is used in
the Master Mix recipe. Separate the yolks and whites of the eggs.
Reserve about one-fourth of the sugar and beat it into the beaten egg
whites to form a stiff meringue. Follow the other directions for cake
mixing. Stir in the meringue until well blended as the last step in
the mixing process.
The Master Mix can be used in many products which have similar basic
proportions. Use the Master Mix instead of the flour, salt, baking powder
and shortening. Two cups of Mix contain a little less than 1 1/2 cups of
flour, about 2 teaspoons baking powder, 1/2 teaspoon salt and a little more
than 1/4 cup shortening. Three cups of Mix contain about 2 cups of flour,
3 teaspoons baking powder, 3/4 teaspoon salt and a little less than 1/2 cup
shortening.
A favorite recipe which contains about one-fifth as much shortening
as flour by measure probably can be made using the Mix. In order to have
proportions in the Mix that would be satisfactory for several types of baked
products, the upper limit for shortening is approached in biscuits and
muffins and the lower limit for cakes and cookies.
Although the lowest proportion of fat to flour used in making pastry
approximates that in the Master Mix, pastry made from the Mix is not
satisfactory. The baking powder in the Mix makes the pastry porous rather
than flaky. However, by using only water with the Mix, one can make a type
of pastry that can be used as a thin crust for meat pie or a deep dish fruit
pie. It takes about one-eighth as much water as Mix for such pastry.
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