LEMON BREAD
6 Tbsp. shortening 1 C. sugar 2 eggs, beaten 1 Tbsp. grated lemon peel 1½ C. sifted all-purpose flour 1 tsp. baking powder ½ tsp. salt ½ C. milk ½ C. chopped English walnuts ⅓ C. sugar 3 Tbsp. lemon juice
Cream shortening and sugar. Add beaten eggs and lemon peel. Sift flour, baking powder and salt together and add alternately with milk. Fold in nuts. Pour into greased and floured 8½ × 4½ × 2½-inch loaf pan. Bake in Gas oven at 350 degrees for 1 hour or until done and lightly browned on top. Remove from oven and let cool in pan 15 minutes. Dissolve ⅓ cup sugar in lemon juice. Pour over bread. Let stand for 10 minutes. Remove bread from pan and cool. This is an excellent bread to use for buttered tea sandwiches.