Name: Oatmeal Cookie Mix
Ingredients: 4 c Unbleached Flour; 4 ts Salt; 2 ts Baking Soda; 3 c Vegetable Shortening; 4 c Whole Wheat Flour; 2 ts Baking Powder; 6 c Brown Sugar, Firmly Packed; 8 c Quick Rolled Oats

I am glad you know when persons are justified. It is a lesson I have not yet learnt. There are so many stony ground hearers, who receive the Word with joy, that I have determined to suspend my judgment till I know the tree by its fruits. That makes me so cautious now, which I was not thirty years ago, of dubbing converts too soon. I love now to wait a little, and see if people bring forth fruit; for there are so many blossoms which March winds you know blow away, that I cannot believe they are converts till I see fruit brought back; it will never do a sincere soul any harm.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Master mix	1	Servings

INGREDIENTS

4	c	Unbleached Flour
4	ts	Salt
2	ts	Baking Soda
3	c	Vegetable Shortening
4	c	Whole Wheat Flour
2	ts	Baking Powder
6	c	Brown Sugar, Firmly Packed
8	c	Quick Rolled Oats

INSTRUCTIONS

Combine all ingredients except the sugar, shortening, and oats in a large
bowl.  Blend well.  Stir ni brown sugar an mix well.  With a pastry
blender, cut in shortening until evenly distributed.  Stir in oats and mix
well.  Put in a large airtight container and label Oatmeal Cookie Mix.
Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 24 Cups of mix.
VARIATION:  Use 8 cups unbleached flour instead of 4 cups unbleached and 4
cups of whole wheat flours.
From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip

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