Master Mixes Biscuit Mix, Pastry Mix, Oatmeal Cookie Mix, Cake Mix, Moon Glow Cake, Plain Cake, Cornmeal Muffin Mix, Chocolate Pudding Mix

Editor's Note: As a Christmas I am publishing Trudy's Master Mixes.

Biscuit Mix

8 c. all-purpose flour
1/2 c. baking flour
4 t. salt
1 1/4 c. shortening

Sift together flour, baking powder and salt. Cut in shortening with a pastry blender until mixture resembles cornmeal. Store in covered jar. Refrigeration is not necessary.

To Make Biscuits:

2 c. of biscuit mix and 2/3 c. of milk will make 12 biscuits. Bake at 450 degrees F. 10 - 12 minutes.

Pastry Mix

8 c. all-purpose flour
1 T. salt
1 lb. vegetable shortening or lard

Sift flour and salt together. Add half of shortening and cut in until mixture is as fine as meal. Add rest of shortening and cut in until particles are the size of peas. Store mix in covered container IN REFRIGERATOR.

To Make Pie Crusts:

For 1 crust pie, use 1 1/2 c. pastry mix and 3 T. cold water. For 2 crust pie, use 2 1/2 c. pastry mix and 5 T. cold water.

Oatmeal Cookie Mix

 3 c. all-purpose flour
2 1/2 c. sugar
1 t. soda
1 t. baking powder
2 t. salt
1 c. shortening
3 c. quick-cooking oatmeal, uncooked

Sift flour, sugar, soda, baking powder and salt together. Cut in shortening until the mixture resembles corn meal. Add uncooked oatmeal and mix well. Store in covered container at room temperature. This recipe makes 8 dozen cookies.

To make 2 dozen cookies:

1 egg
1 T. milk
1 t. vanilla
2 c. oatmeal cookie mix

Beat egg and add to milk and vanilla. Add to mix and beat until well blended. Drop by teaspoonfuls on a greased cookie sheet about 2 inches apart. Bake at 375 degrees F. for 12 to 15 minutes. Remove from cookie sheet to cake cutter immediately after baking.

Cake Mix

2 c. shortening (1 pound)
6 1/2 c. cake flour
4 c. sugar
1/4 c. baking powder
1 T. salt

Combine flour, sugar, baking powder and salt. Cut in shortening until mixture is fine, dry and powdery. Store in covered container at room temperature. 

Moon Glow Cake

3 1/4 c. cake mix (do not pack in cup)
1 c. milk
1 t. vanilla
2 egg whites

Place mix in a bowl. Add 1/2 c. milk. Beat 2 minutes at medium speed on electric mixer or 300 strokes by hand. Throughout mixing time keep batter scraped from sides and bottom of bowl with rubber spatula. Scrape bowl and beaters. Ad remaining milk, vanilla, and egg whites (unbeaten). Beat 2 additional minutes or 300 strokes by hand. Scrape bowl and beaters. Pour into 2 greased and floured 8" layer cake pans. Bake at 375 degrees 25 minutes or until lightly browned.

Plain Cake

3 1/4 c. cake mix (do not pack in cup)
3/4 c. milk
1 t. vanilla
2 eggs

Place mix in bowl. Add 1/2 c. milk. Beat 2 minutes at medium speed or 300 strokes by hand. Throughout  mixing time keep batter scraped from sides and bottom of bowl with rubber scraper. Scrape bowl and beaters. Add remaining milk, vanilla and eggs. Beat 2 additional minutes at medium speeed on electric mixer or 300 strokes by hand. Scrape bowl and beaters. Pout batter into 2 greased and floured  8" layer cake pans. Bake at 375 degrees for 25 minutes.

Cornmeal Muffin Mix

3 c. all-purpose flour
3 c. cornmeal
3/4 brown sugar
3 T. baking powder
3 t. salt
1/2 c. plus 1 T. shortening

Sift flour and measure, add cornmeal, sugar, baking powder and salt. Sift together twice, cut shortening in as fine as possible. Store covered at room temperature.

To Make Muffins:

1 egg
1 c. milk
2 1/2 c. cornmeal mix

Beat egg slightly, add milk. Stir liquid into ingredients. Mix only to dampen. Fill muffin pans 2/3 full. Bake 425 for 20-25 minutes.

Chocolate Pudding Mix

6 T. cocoa
1/2 c. flour
3/4 c. sugar
1/2 t. salt

Mix cocoa, flour, sugar and salt. Store in covered container until ready to use.

To Make Pudding:

2 1/2 c. boiling water
2 c. evaporated milk
1 t. vanilla

Add boiling water. Stir until smooth. Cook slowly until it begins to thicken, then add milk. Bring slowly to boil, boil 3 minutes, stirring constantly. Add vanilla and chill. Serves 6 to 8.

December 3, 1954 Baked-In-Foil Rock Lobster Tails, Coleslaw with Evaporated Milk Dressing, Molasses Fruit Bars

Baked-In-Foil Rock Lobster Tails

Thaw lobster tails. Using scissors, cut lengthwise down sides of membrane covering flesh. Remove membrane. Cut foil into pieces 4 inches longer than lobster tails. Place each tail on piece of foil. Fold foil lengthwise over tails, then fold ends towards center. Place on baking pan and bake in hot oven (450 degrees). Bake small tails (4 to 8 ounces) 25 minutes; medium tails (9 to 12 ounces)  30 minutes; large tails (13 to 16 ounces) 35 minutes. Serve in foil to be opened at the table. Serve with melted butter and wedges of lemon. If you like minced chives or minced parsley can be sprinkled over the flesh side before wrapping in foil. No other seasoning is necessary.

Coleslaw with Evaporated Milk Dressing

1 small head cabbage
Evaporated milk dressing

Place cabbage in hydrator for several hours before using, it must be very crisp. Cut cabbage in quarters, remove core. Use a very sharp knife and shred cabbage very fine. Toss with evaporated milk dressing. Serves 4-6.

Evaporated Milk Dressing

1/2 c. sugar
1/3 c. vinegar
1/2 c. evaporated milk
1/2 t. salt

Add sugar to vinegar and stir until sugar is dissolved. Beat in milk until mixture becomes thick. Pour over cabbage. Use a fork to blend dressing through cabbage.

Molasses Fruit Bars

1/3 c. shortening
3/4 c. sugar
1 egg
1/2 c. Brer Rabbit molasses
1/2 c. milk
2 c. flour
1 1/2 t. baking powder
1/4 t. soda
1/2 t. salt
1 c. nuts
1 1/2 c. raisins or dates
1/4 c. oatmeal

Cream shortening and sugar, add egg and cream together until light and fluffy. Combine milk and molasses, add alternately with sifted dry ingredients. Last, stir in fruit, nuts and oatmeal. Pour into greased and floured 13 x 9 x 2 inch pan. Bake 350 degrees for 30 minutes. Makes 24 bars.

December 2, 1954 Chocolate Spritz, White Christmas Pie, Schaum Tortes (Meringue Shells)

Chocolate Spritz

3/4 c. shortening (part butter)
1/2 c. sugar
1 egg
5 T. cocoa
1 t. vanilla
2 c. flour
1/4 t. salt

Cream shortening and sugar, beat in egg. Sift dry ingredients, add to creamed mixture, add vanilla. Force through Mirro cookie press onto ungreased cold cookie sheet. Bake at 400 degrees for 8 to 10 minutes.

White Christmas Pie

Graham Cracker Crust:

20 graham crackers
1/4 c. sugar
1/2 c. butter
 
Roll crackers very fine. Combine with sugar and butter. Mix thoroughly. Reserve 1/2 c. of mixture. Use remaining crumbs to line a 9 inch pie plate, pressing firmly to form a shell. Bake 325 degrees for 10 minutes. Cool.

Filling:

6 egg yolks
3/4 c. sugar
1 T. gelatin
1/2 c. cold water
2 pint whipping cream
Shaved bitter chocolate

Beat egg yolks until light  Add sugar, continue beating until thick and smooth. Soften gelatin in cold water, place in double boiler, stir until gelatin is dissolved. Add vanilla and milk and egg mixture. Cook, stirring constantly until slightly thickened and very smooth. Chill. Whip cream, fold into egg mixture. Pour into cooled pie shell. Sprinkle with remaining crumbs and shaved bitter chocolate. Serves 6-7.

Note: For a Christmas touch to this snowy white pie, make a poinsettia from red cherries, one for each piece.

Schaum Tortes (Meringue Shells)

(To use 6 egg whites left from White Christmas Pie)

Beat egg whites and cream of tartar to a foam; add sugar gradually and continue to beat until eggs stand in stiff peaks. Add vinegar and vanilla. Beat until well blended. Fill Mirro cookie press with meringue. Use Tip No. 31. Form individual schaum tortes, 2 1/2" in diameter and 2" apart on greased cookie sheet. Bake until firm to touch but not brown. Serve with ice cream, fruit or both. Baking temperature, 275 degrees. time 45-60 minutes. Makes 12 tortes.

Note: Make these ahead and freeze now for Holidays. Just wrap in freezer paper.

December 1, 1954 Cranberry Orange Mold, A New and Different Pumpkin Pie, Popovers

Cranberry Orange Mold

4. c. cranberries
2 1/4 c. water
2 T. unflavored gelatin
1/2 c. water
1 1/4 c. sugar
Grated rind 1 orange
Grated rind 1 llemon
Juice 1 lemon
2 oranges, peeled and cut into chunks
2/3 c. diced celery

Wash cranberries, cook in 2 1/4 c. water until skins pop and cranberries are very soft, strain. Soften gelatin in 1/2 c. water. Mix sugar, softened gelatin and strained cranberries together. Add orange rind, lemon rind and juice. Cool until mixture begins to set. Fold in orange chunks and celery. Pour into individual molds or quart mold, chill until firm. Unmold, serve as a salad or as a meat accompaniment. Serves 8 to 10.

A New and Different Pumpkin Pie

from Mrs. Arlene Culver, W. Henrietta, N. Y.

Filling for an 8" pie shell:

2 c. ground raw pumpkin
3/4 c. sugar
3/4 c. milk
2 eggs
1 t. pumpkin pie spice
Unbaked 8" pie shell

 Pit pumpkin through medium food chopper. Add sugar and milk, eggs well beaten and pumpkin pie spice. Pour into unbaked pie shell. Bake 450 for 15 minutes, then 350 for 25 minutes or until custard is set.

Popovers

1 c. flour
1/2 t. salt
1 c. milk
2 eggs

Sift flour and salt. Cobine milk and well beaten eggs. Mix together until just smooth. Pour into well greased muffin cups filling 3/4 full. Bake at 425 degrees until golden brown about 40 minutes. Serve at once. Makes 6 large popovers.

Note: Glass custard cups make the highest popovers. Use 425 degree temperature. IT IS NOT NECESSARY TO PREHEAT BAKING CUPS.