Melt 10 lb shortening (not over 200'F, well below the smoke point.) Add 3.9 oz of butylated hydroxyanisole and stir to dissolve. Use 1 lb of this mixture for each 100 lb of shortening in the mix. This mixture may become firm on cooling or stay liquid, depending on the shortening used. When creaming the shortening and sugar, or in sandwich fillings, add the mixture of shortening and butylated hydroxyanisole at the beginning of the mixing. The stock mixture may be prepared in large quantities as it keeps almost indefinitely.
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