5 lbs. flour
2 1/2 c. dry milk (powdered)
3 tbsp. salt
2 tbsp. cream of tartar
1/2 c. sugar
2 lbs. Crisco

Mix all the dry ingredients together. Add shortening in spoonfuls. Cut the shortening with a pastry blender or fingers, until crumbly and fine. Store in refrigerator or on a cupboard shelf in airtight container.

USES:

Biscuits
3 c. biscuit mix
3/4 c. water

Stir lightly and pat out on a floured board. Cut and bake at 450 degrees for 10 to 12 minutes.

WAFFLES:

3 c. biscuit mix
1 egg
1 1/2 c. water
1/4 c. oil

Blend well.

PANCAKES:

3 c. biscuit mix
1/4 c. sugar
1 egg
1/2 c. water
1/2 c. molasses
1/2 tsp. each of cinnamon, ginger and cloves

Beat egg, water, molasses, and blend in the rest of the ingredients. Cook on hot griddle.

OATMEAL COOKIES:

3 c. biscuit mix
1 c. sugar
1 egg
1/2 c. water
1 tsp. cinnamon
1 c. oats (quick)
1/2 c. raisins
1/2 c. chopped nuts

Blend, drop on sheet. Bake at 350 degrees for 10 to 12 minutes.

ISLAND CORN BREAD:

2 c. biscuit mix
1/2 c. sugar
2 eggs
3/4 c. water
3 tbsp. yellow cornmeal
1 stick melted butter

Combine and pour in a greased 9 x 9 inch pan. Bake 20 minutes at 450 degrees.