Tuesday, June 19, 2012


 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
  1. Combine sifted flour, salt, and baking powder. Stir well. Sift into a large bowl or a large pan or onto heavy paper. 
  2. Add shortening. Use finger tips or pastry blender to distribute shortening throughout dry ingredients until the mixture resembles coarse corn-meal. 
  3. Store in a closed canister on shelf.
 Here's a recipe for cherry cobbler from that same recipe pamphlet.

Cherry Cobbler
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
  1. Combine the 1/4 cup sugar, cornstarch, butter and juice from cherries. Cook until thickened. Add cherries. 
  2. Pour mixture into 1-quart casserole. Place in oven at 450º F about 10 minutes. 
  3. Blend MIX and 1 tbsp sugar. Add milk to form a soft dough. Drop spoonfuls onto the heated fruit mixture. 
  4. Return to hot oven. Bake 15 minutes longer. 
 And a Tender-Quick Pastry recipe:

Tender-Quick Pastry
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
  1. Heat butter in water until melted. Sprinkle over the MIX blending with a spatula or fork. 
  2. Turn dough out on waxed paper. Shape in a ball and cover with the paper. 
  3. Chill at least 30 minutes in refrigerator.
  4. Roll out for pastry as needed.   

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