6 c. sifted all-purpose flour
1 tbsp. salt
1 lb. Crisco (2 1/3 c.)

Mix flour and salt in a large mixing bowl or on a large square of paper. Cut Crisco into flour with 2 knives until pieces are about the size of peas. Store unrefrigerated in covered container.

1/2 c. Crisco Mix
1/2 c. light brown sugar
1/4 tsp. baking powder
1 egg
1 tbsp. milk
1 tsp. vanilla
1 c. chopped nuts

Stir together Crisco Mix, light brown sugar, baking powder. Add and mix thoroughly 1 egg, milk, vanilla. Stir in nuts and blend well. Pour into 8x8 inch pan brushed with Crisco. Bake at 375 degrees for 20 to 25 minutes. Cool and cut into strips. (Makes 1 1/2 dozen.)

2 c. Crisco mix
1/2 c. confectioners' sugar
1 tbsp. orange juice
1 tsp. vanilla
3/4 c. chopped nuts

Stir together mix, sugar. Add orange juice, vanilla, nuts. Blend well (dough is somewhat crumbly). Mold into 1 inch balls. Place on ungreased cookie sheet 1 inch apart. Bake at 375 degrees for 12 to 15 minutes. Roll into confectioners' sugar while hot. (Makes 3 dozen.)

1 1/2 c. Crisco Mix
1 1/2 c. sugar
1/2 tsp. baking powder
3 eggs
1/2 c. chopped nuts
3 sq. melted baking chocolate
1 tsp. vanilla
Confectioners' sugar

Stir together Crisco Mix, sugar, baking powder. Add eggs, chocolate, vanilla. Mix well and add nuts. Bake in 9x9 inch pan brushed with Crisco at 375 degrees for 25 to 30 minutes. Sprinkle with confectioners' sugar. When cool, cut into 1 1/2 inch squares. (Makes 3 dozen.)

2 c. Crisco mix
3/4 c. sugar
1 tsp. baking powder
1/4 c. all-purpose flour
1 egg
1 tsp. vanilla

Stir together Crisco Mix, sugar, baking powder and flour. Add egg, vanilla; blend well. Dough is soft. Roll out 1/8 to 1/4 inch thick on floured board. Cut with floured cookie cutter. Place on lightly greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. (Makes 4 dozen.)