Lemon Bread

1 cup sugar

1½ cups flour

6 Tbs. shortening

½ tsp. salt

1 Tbs. lemon rind (or rind of 1 lemon)

1 tsp. baking powder

½ cup milk

2 eggs

½ cup nuts (optional)

Cream shortening and sugar, add lemon rind. Beat in eggs, add milk and dry ingredients alternately. Pour batter in one greased and floured small loaf pan. Bake in 325-degree oven for 35 to 45 minutes.

Drizzle: Heat ¼ cup sugar in 3 Tbs. lemon juice (or juice from one lemon). Stir until dissolved. Pour over hot bread. Cool thoroughly before removing from pan.