MEG posted 02-06-99
Ever Ready Blend
5 lb. bag all purpose flour
1/2 cup double acting baking powder
3 Tablespoons salt
3 1/2 cups shortening
Mix in very large mixing bowl or dishpan.
Makes 5 3/4 quarts of Blend.
May be stored in lightly covered glass jars or crockery bowls for several weeks.
Short Cut Waffles:
2 cups Ever-Ready Blend
2 eggs
1 1/4 cups milk
Measure Ever Ready Blend into bowl. Combine eggs and milk; add gradually to the Blend, mixing onlly enough to dampen flour. (Batter will be lumpy.)
Bake in hot waffle iron. Makes four or five 7 inch waffles or two 9 inch squard waffles.
Note: For cripser, lighter waffles, separate eggs. Combine slightly beaten egg yolks with milk. Fold stiffly beaten egg whites into batter last.