LET THE COBBLER STICK TO HIS LAST

 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.