Scotch Shortbread
| 4 cupfuls flour 3/4 cupful sugar | 1 cupful Crisco 1 large egg |
| 1 teaspoonful salt | |
Sift flour and salt on to baking board. Cream Crisco, sugar and egg in basin and when thoroughly beaten turn out on board and very gradually knead in flour. Make into two smooth rounds, pinch them round the edges, prick over top with fork, lay on papered tin and bake in moderate oven thirty-five minutes. Leave on tin until cold.
Sufficient for two round cakes.