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Ingredients 1/2 cup shortening
Directions Cream shortening with sugar, and egg yolks, vanilla and flour a little at a time, mixing well.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |