12 c. sifted all-purpose flour
2 tbsp. salt
1/4 c. double-acting baking powder
1 pound vegetable shortening

Mix dry ingredients together in food processor. Work in the shortening until mixture resembles coarse cornmeal. Store, tightly covered, in a cool, dry place.

For pancakes: Combine 2 cups mix with two eggs and 1 cup milk. For thinner batter use 1 1/2 cups milk.

For dumplings: Combine 2 cups mix with 2/3 cup milk or water. If desired, dried or fresh herbs may be added. Drop batter atop a pot of simmering stew. Cook, uncovered, for 10 minutes. Cover and cook 10-12 minutes longer, until dumplings are done.