Let the cobbler stick to his last. (idiom, proverb) - Do not advise someone in matters outside your area of expertise.
Picking through some of the mystery boxes in my parent's garage, I found several vintage recipe pamphlets. One of them was missing the cover but flipping through the pages I realized each of the included recipes called for Make Your Own Mix, a make-ahead fat-flour mix stored until needed. The recipe is as follows:
Make Your Own Mix
Yield: About 13 cups
2 cups hydrogenated shortening
9 cups sifted all-purpose flour
1 tablespoon salt
1/4 cup baking powder
- Combine sifted flour, salt, and baking powder. Stir well. Sift into a large bowl or a large pan or onto heavy paper.
- Add shortening. Use finger tips or pastry blender to distribute shortening throughout dry ingredients until the mixture resembles coarse corn-meal.
- Store in a closed canister on shelf.
Here's a recipe for cherry cobbler from that same recipe pamphlet.
1 cup Make Your Own Mix (do not pack)
1 tbsp sugar
1/4 cup milk
1/4 cup sugar
1 tbsp cornstarch
1 tbsp butter or margarine
3/4 cup juice from canned unsweetened pie cherries
2 cup (No. 2 can) drained pie cherries
- Combine the 1/4 cup sugar, cornstarch, butter and juice from cherries. Cook until thickened. Add cherries.
- Pour mixture into 1-quart casserole. Place in oven at 450º F about 10 minutes.
- Blend MIX and 1 tbsp sugar. Add milk to form a soft dough. Drop spoonfuls onto the heated fruit mixture.
- Return to hot oven. Bake 15 minutes longer.
And a Tender-Quick Pastry recipe:
Yield: two 8-inch crusts
2 cup Make Your Own Mix (do not pack)
1/4 cup hot water (scant)
1/4 cup (1/2 stick) butter or margarine
- Heat butter in water until melted. Sprinkle over the MIX blending with a spatula or fork.
- Turn dough out on waxed paper. Shape in a ball and cover with the paper.
- Chill at least 30 minutes in refrigerator.
- Roll out for pastry as needed.