5 lbs. all-purpose flour
2 1/2 c. dry milk solids
3/4 c. double acting baking powder
3 tbsp. salt
2 tbsp. cream of tartar
1/2 c. sugar
2 lbs. vegetable shortening

Stir baking powder, salt, cream of tartar, dry milk solid and sugar into unsifted flour. Then sift all together, cut shortening into above until mix looks like cornmeal. Place in two Tupperware Econo Canisters or one Giant Canister. Store at room temperature.

USES FOR THIS MASTER MIX:

(Combine ingredients in order given).

BISCUITS (1 dozen) : Bake at 450 degrees for 10 minutes; Amount of mix - 3 cups; Sugar - none; Eggs - none; Water - 3/4 cup; Other ingredients - none; Method - blend, knead 10 strokes.

PANCAKES (15-18 medium size) : Amount of mix - 3 cups; Sugar - none; Eggs - 1; Water 1 1/2 cups; Other Ingredients - none; Method - Just blend.

MUFFINS (1 dozen) : Bake at 450 degrees for 25 minutes; Amount of mix - 3 cups; Sugar - 2 tablespoons; Eggs - 1; Water - 1 cup; Other ingredients - none; Method - Mix water and egg. Blend with dry ingredients.

WAFFLES (6) : Amount of mix - 3 cups; Sugar - none; Eggs - 1; Water - 1 1/2 cups; Other ingredients - none; Method - Blend well.

GINGERBREAD (1 layer - 2 x 8 x 8 inches) : Bake at 350 degrees for 40 minutes; Amount of mix - 3 cups; Sugar - 1/4 cup; Eggs - 1; Water - 1/2 cup; Other ingredients - 1/2 cup molasses, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cloves; Method - Beat egg, water and molasses. Blend dry ingredients. Gradually blend dry and liquid ingredients.

DROP COOKIES (4 dozen) : Bake at 375 degrees for 10-12 minutes; Amount of mix - 3 cups; Sugar - 1 cup; Eggs - 1; Water - 1/3 cup; Other ingredients - 1 teaspoon vanilla, 1/2 cup nuts or chocolate bits; Method - Blend and drop on cookie sheet.

COFFEE CAKE: Bake at 400 degrees for 25 minutes; Amount of mix - 3 cups; Sugar - 1/2 cup; Eggs - 1; Water - 2/3 cup; Other ingredients - Top with 1/2 cup brown sugar, 3 tablespoons butter and 1/2 teaspoon cinnamon; Method - Blend, cover with topping.