2 cup vegetable shortening
9 cup all-purpose flour -- sifted
1 tbsp salt
1/4 cup double acting baking
1 powder*
Directions
This Mix collection is from a company called Jewel. I don't think that
their product is available any longer, so I have substituted just the
word shortening for the Jewel shortening. I have had excellant
results using either Crisco or (lately) Mazola shortening in these
recipes. Unfortunately, I think the Jewel shortening has gone to the
shortening heaven with Spry and several others whose name eludes me
now. Thank goodness the recipes have survived! *4 Tablespoons
Combine sifted flour, salt and baking powder. Stir well. Sift
into a large bowl or pan. Add shortening. Use a pastry blender to
distribute shortening throughout dry ingredients until the mixture
resembles coarse cornmeal and small peas. The Bake-It-All Mix is now
ready to use or store in a canister on your cupboard shelf. A cool
area is desirable. Yield: About 12 cups
Recipe By :
Servings: 12 servings
Bake-It-All-Mix Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Food historians have tracked the existence of recipes far back into antiquity, at least as far as the Egyptians, and possibly even further than that. In practice though, mostly, these early records were just very basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later on, in Roman times around 25BC a roman called Apicius assembled a few documents which described recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and desserts, something that is very familiar to us today. This early Roman chef describes how the cooks of Roman times made use of many herbs, including a few you will know such as thyme, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the holy lands, including coriander, parsley, and basil. The introduction of these new tastes was responsible for a torrent in recipe books, some of which still exist in private libraries. For the next few years, the upper-class families of Wesstern Europe tried to offer the most extravagent meals, and consequentially the best cooks and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery publications were starting to become popular mostly as a result of better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Bake It All Mix recipe.
