This quantity will yield 29 cups of mix. Exact amount may be stored in Tupperware or comparable storage container for one or two batches of pancakes and biscuits. 5 lbs. all purpose flour
3 tbsp. salt
1/2 c. sugar
2 tbsp. cream of tartar
2 1/2 c. dry mild solids
3/4 c. double acting baking powder
2 lbs. vegetable shortening Stir the baking powder, salt, dry milk, cream of tartar, and the sugar into sifted flour; then sift all the ingredients together. Cut the shortening into above until it looks like corn meal. Place in two canister/containers. Store at room temperature. BELOW ARE USES FOR THIS MIX: BISCUITS (1 dozen): 3 c. mix
3/4 c. water Blend. Knead for 10 strokes. Bake at 450 degrees for 10 minutes. PANCAKES (18 med. size): 3 c. mix
1 egg
1 1/2 c. water Blend. MUFFINS (1 dozen): 3 c. mix
2 tbsp. sugar
1 egg
1 c. water Mix water and egg, then blend with dry ingredients. Bake at 425 degrees for 25 minutes. CORNBREAD: 1 1/4 c. mix
3/4 c. yellow cornmeal
1 egg
1 tbsp. sugar
1/2 c. water Mix all these and pour in greased 8 x 8 inch pan or a cornstick pan. Bake at 450 degrees for 25 minutes. WAFFLES (6): 3 c. mix
1 egg
1 1/2 c. water Blend well. COFFEE CAKE: 3 c. mix
1/2 c. sugar
1 egg
2/3 c. water Top with 1/2 cup brown sugar, 3 tablespoons butter, 1/2 teaspoon cinnamon, nuts, and raisins. Blend these ingredients; cover with the topping and bake at 400 degrees for 25 minutes. GINGERBREAD (1 layer, 8 x 8 pan): 2 c. mix
1/2 c. sugar
1 egg
1/2 c. water
1/2 c. molasses
1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves Beat egg, molasses, and water and then blend the dry ingredients in. Gradually add the liquid and dry ingredients; and bake at 350 degrees for 40 minutes. OATMEAL COOKIES (4 dozen): 3 c. mix
1 c. sugar
1 egg
1/3 c. water
1 tsp. cinnamon
1 c. quick oats
1/2 c. nuts
Raisins Blend and drop on cookie sheet. 1-2-3 COOKIES (6 1/2 dozen): 1 c. peanut butter
1/4 c. butter
1/2 c. water
1 c. sugar (granulated or brown) Mix all these until smooth, then add 2 cups mix. Drop by the teaspoon onto a lightly greased cookie sheet. Flatten with fork dipped in flour. Bake 8-10 minutes at 400 degrees until set but not hard. PUDDING COOKIES: 3/4 c. mix
1 pkg. instant pudding mix (any flavor)
1/4 c. vegetable oil
1 egg Mix and shape into balls, using approximately 1 teaspoon batter. Place on ungreased cookie sheet and flatten; bake at 8-10 minutes at 350 degrees. FRITTERS: 2 c. mix
2/3 c. water
1 egg
2 c. fruit or cooked vegetables Mix ingredients, stir in pineapple chunks, peach chunks, or whole kernel corn (drained). Drop by small teaspoonfuls into hot deep fat and fry until golden brown. Drain on absorbent paper. Serve hot with syrup or confectioners sugar on the fruit fritters. Larger pieces of fruit, such as apple slices can be covered with batter and then fried. DROP COOKIES (4 dozen): 3 c. mix
1 c. sugar
1 egg
1/3 c. water
1 tsp. vanilla
1/2 c. nuts or chocolate chips Mix. Bake at 375 degrees for 10-12 minutes. SHORTCAKE: 2 c. mix
1/2 c. water
1/4 c. melted butter
2 tbsp. sugar Mix and knead a few strokes. Roll this out 1/2 inch thick, cut into 6 (3 inch) cakes or bake in 8 x 8 size pan for 10 minutes at 450 degrees. YELLOW OR CHOCOLATE CAKE (2 8 x 8 size pans or 1 lg. cake pan): 3 c. mix
1 1/2 c. sugar
3 eggs
1 c. water
1 tsp. vanilla
1/2 c. cocoa for chocolate cake Blend the sugar into mix, beat eggs and water and add half to mix. Beat for 2 minutes, then add the rest and beat 2 minutes more. For chocolate cake, mix cocoa with dry ingredients. Bake at 325 degrees for 25 minutes. DUMPLINGS (10-12): 3 c. mix
3/4 c. water Mix and drop by spoonfuls into boiling stew or broth, etc. Cook over medium heat 10 minutes covered, then 10 minutes uncovered. | 
