1/2 c. shortening
1/2 c. butter
1 c. sugar
1 c. milk, scalded
2 tsp. vanilla

Cream shortening and butter together. Add sugar, 1 tablespoon at a time, creaming mixture well after each addition. Add milk same way. Scrape sides of bowl often. Add vanilla and beat. Frosting can be kept in refrigerator for 2 weeks.