Sift dry ingredients together. Cut in shortening until mix looks like cornmeal. Store at room temperature in a giant canister or 2 Econo Canisters (Tupperware). Yield: 29 cups 1 Dozen Biscuits: 3 c. Mix, 3/4 c. Water, blend and knead for 10 strokes. Pat out and cut. Bake at 450` for 10 min. 18 8 Medium Pancakes Or 6 Waffles: 3 c. Mix, 1 egg, 1-1/2 c. Water. Blend, and bake as usual. 1 Dozen Muffins: 3 c. Mix, 2 T. sugar, 1 egg, 1 c. Water. Mix water and eggs, add to dry ingredients. Bake at 450` for 45 minutes. 8X8-Inch Gingerbread: 2 c. Mix, 1/4 c. Sugar, 1 egg, 1/2 c. Water, 1/2 c. Molasses, 1/2 t. Each: cinnamon, ginger, and cloves. Beat egg, water, and molasses. Mix with dry ingredients. Bake at 350` for 40 minutes.

9" Round Coffee Cake: 3 c. Mix, 1/2 c. Sugar, 1 egg, 2/3 c. Water: Blend, put in pan and cover with topping: 1/2 c. Brown sugar, 3 T.

melted butter, 1/2 t. Cinnamon. Nuts and raisins (1/2 cup) are optional. Bake at 400` for 25 minutes. Drop P Cookies: 3 c. Mix, 1 c.

sugar, 1 egg, 1/3 c. Water, 1 t vanilla, 1/2 c. Nuts and/or chocolate chips. Bake at 375` for 10 minutes. Shortcake: 2 c. Mix, 1/2 c.

water, 1/4 c. Melted butter, 2 t. Sugar. Mix and knead a few strokes.

Roll 1/2" thick; cut into 6 (3") cakes, or bake in 8x8" pan. 2 2 (8") Layers, Yellow Or Chocolate Cake: 3 c. Mix, 1-1/2 c. Sugar, 3 eggs, 1 c. Water, 1 t. Vanilla, (1/2 c. Cocoa for chocolate cake).

Blend sugar into mix. Beat eggs and water and add half of mix. Beat 2 minutes, add remainder of mix and beat additional 2 minutes. (For chocolate cake, add cocoa to dry ingredients.) Bake at 325` for 25 minutes. The Master Mix can be used successfully in any recipe calling for Biscuit Mix, using water in the place of milk. Helen Jolly MDFD30E