10 c All-purpose flour
6 1/4 c Sugar
1 c Cornstarch
5 tb Baking powder
1 tb Salt
2 1/2 c Vegetable shortening
In a large sifter, combine flour, sugar, cornstarch ,baking powder and
salt. Sift, in batches, into a large bowl. Use a pastry blender to a
heavy-duty mixer to blend in shortening until mixture resembles cornmeal in
texture. Spoon into a 20-cup container with a tight-fitting lid. Seal
container. Label with date and contents. Store in a cool, dry place. Use
within 10 to 12 weeks. Makes about 17 cups of mix.
