Monday, September 8, 2008

Lemon Bread

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1/2 cup shortening
1 cup sugar
2 eggs slightly beaten
1 2/3 cups flour
1/2 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
1 teaspoon baking powder
grated rind of 1 lemon

Cream shortening and sugar. Add egg, dry ingredients, milk, lemon peel and nuts. Bake in 1 large or 2 small loaf pans lined with wax paper.


Use juice of lemon mixed well with 1/2 cup sugar.

As soon as the bread is removed from the oven drizzle lemon and sugar mix over slowly so it will soak in well. Remove from pan when slightly cool.

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