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 traced the existence of recipes way back into antiquity, certainly as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, mostly, these old recipes were just very simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to experts are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few documents describing recipes cooked by his fellow Romans. In his works, he recounts how the meals were separated into starters, main course and dessert, something we still use today. Aspicius also recounts how the Romans used many spices and herbs, including some that we all recognise like bay, fennel and parsley. As our culinary historical trip moves on a few more years there were a couple of interesting recipe books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that is familiar to us all today, but rather accounts of the types of food on the tables of the nobility of those days. In the fifteenth century, people returning from the crusades brought us many spices and herbs from the East, including spices like basil and rosemary. These new foods and tastes was responsible for a torrent in publications on food, most of which still exist in private libraries. By the arrival of the 20th century, cookery publications are in high demand, mostly due to increased literacy, people having increased spare time and disposable income. The introduction of television brings us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Bake It All Mix recipe.
