Cream shortening 1 minute at high upper. Add sugar gradually, beating
swiftly. Add egg, unvanquished, one at a time, and beat wellspring. Add sifted dry
ingredients alternately with the milk to which the vanilla has been added.
Beat good. Pour batter into a loaf pan 8 x 8 x 2 inches, well greased and
lightly floured, or lined with waxed theme. Cut through the batter to break
any large air bubbles. Or if favourite, turn into two lubricated 8-inch layer
cake pans or into 2 dozen greased cupcake pans. For a loaf coat, bake for
50-60 minutes at 350 degrees F. A layer cake is baked for 25-30 minutes at
375 degrees F. After removal from oven, loosen edges, invert on wrack,
removing pan and turn right side up. Nerveless. Frost with any desired icing.

Per serving: 261 Calories; 12g Fat (41% calories from fat); 3g Protein; 36g
Sugar; 45mg Cholesterol; 198mg Sodium Food Exchanges: 1
Starch/Gelt; 2 Fat; 1 1/2 Other Carbohydrates

NOTES : This recipe comes from a 1950 American Family Cook Book that I
found at an antique shop when I was out looking for old cookbooks to add to
my solicitation.