Sift flour once, measure, add baking powder, salt, and sift again.

Cream shortening, add sugar, cream together thoroughly. Combine egg and milk. Add flour to creamed butter and sugar, alternately with milk mixture, small amount at a time, beating after each addition until smooth. Bake in greased muffin pans, or baking sheet, in hot oven 425 F. 25 minutes, or until done.

Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of Ohio State Grange Home Economics Committee.