1/2 cup shortening
1 cup sugar
4 eggs
Pinch of salt
1 teaspoon vanilla
1 cup chopped nut meats
4 squares Baker’s chocolate
Cream shortening and add sugar. Beat eggs and add. Melt chocolate and add it to the above mixture. Sift flour and salt together and add. Add nut meats and bake in a well-greased jelly-roll pan for 25 minutes in a 350-degree oven.
A vintage recipe card for a Linguini Supreme, made with linguini, Salad Supreme, Italian Dressing, celery, red pepper, green pepper, cucumbers, and tomatoes.
A vintage recipe card for a Cranberry Salad made with fresh or frozen cranberries, sugar, miniature marshmallows, pecans, and whipped cream.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
