Lemon Bread

Directions

1. 1
   Cream shortening, 2 cups sugar and lemon rind.
2. 2
   Add eggs one at a time, beating well after each addition.
3. 3
   Add sifted flour, salt and baking powder with milk to creamed mixture, beating well. Bake in 2 small 8 x 4 x 2-inch loaf pans at 350° for 40 minutes or until tests done with a toothpick.
4. 4
   Remove from pan.
5. 5
   Combine 1 cup sugar with juice from the two lemons and spread on loaves while still hot.
6. 6
   Let stand a day or two before serving.
7. 7
   They also freeze well.