MASTER MIX:

1/3 cup baking powder
1 tbsp. salt
1/4 cup sugar
1 tsp. cream of tartar
9 cups all-purpose flour
2 cups shortening (Crisco)

Sift baking powder, salt, sugar and cream of tartar into flour. Sift together twice into large mixing bowl. Cut in shortening until mixture resembles cornmeal.

Store in tightly covered container at room temperature.

Note: Mix will keep for six weeks.

To measure, pile lightly into cup and level.

Makes 13 cups Master Mix.

COFFEE CAKE:

3 cups Master Mix
1/2 cup sugar
2/3 cup milk
1 egg
1/4 cup brown sugar
1 1/2 tsp. cinnamon

Combine Master Mix and sugar. Beat egg and milk and stir into mix. Turn into 2 greased 9-inch layer cake pans.

Combine brown sugar and cinnamon and sprinkle over batter.

Bake at 400°F for 25 minutes.

ORANGE-RAISIN CAKE:

3 cups Master Mix
1 1/2 cups sugar
juice of 1 orange
water
2 eggs, beaten
2/3 cups chopped raisins
grated peel of 1 orange

Combine Master Mix and sugar. Add enough water to orange juice to measure 1 cup liquid. Mix liquid and eggs together; stir 1 cup egg mixture into mix. Beat for 2 minutes.

Add remaining liquid, raisins and orange peel; beat for 1 minute longer. Pour into 2 waxed paper lined 8-inch layer cake pans.

Bake at 375°F for 20 to 25 minutes or until done.

Frost cooled cake with your favorite frosting, if desired.

MUFFINS:

2 tbsp. sugar
3 cups Master Mix
1 cup milk
1 egg, beaten

Add sugar to Master Mix. Combine milk and egg; stir into mix until flour is just moistened. Pour into greased muffin pans.

Bake at 425°F for 20 minutes.

Makes 10 muffins.

DUMPLINGS:

2 cups Master Mix
1/2 cup milk

Combine Master Mix and milk. Stir until mix is just moistened. Drop from tablespoon into hot stew, hot tomato soup or hot fruit sauce.

Cover; steam without lifting cover for 12 minutes.

MOLASSES SNAPS:

1/2 cup sugar
1 tsp. cinnamon
3/4 tsp. ginger
3/4 tsp. cloves
1/2 tsp. baking soda
4 cups Master Mix
1 egg
1 cup molasses

Combine sugar, spices and baking soda; stir into Master Mix. Combine egg and molasses. Add to dry ingredients; mix well. Chill thoroughly.

Shape into balls; roll in additional sugar. Flatten on greased cookie sheet.

Bake at 375°F for 10 to 12 minutes.

Makes 4 dozen cookies.

Submitted by: Belle