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Scotch Shortbread

3/4 cup Mazola 3/4 teaspoon salt 2 cup sugar, powdered or 1/2 brown 1/2 cup Argo or Kingsford's 11/2 cups flour Cornstarch 1/2 teaspoon nutmeg Sift the dry ingredients and rub in the Mazola with the hands. Work until the dough is smooth and fine grained. Lightly oil a layercake pan with Mazola and line with thin paper. Pack Paper in the shortbread mixture, pressing down the edges with a fork to form a design. Decorate the center with a "flower" made of blanched almonds, candied cherries, and leaves and a stem of citron, and bake in a slow oven, 350 degrees F., from thirty-five to forty-five minutes. Cut in small wedge-shaped pieces and remove from the pan.