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Apricot Tarts
2 cupfuls flour 1/2 cupful Crisco 4 tablespoonfuls sugar 1½ teaspoonful salt 1 egg 2 teaspoonfuls vanilla extract 1 teaspoonful baking powder Apricot jam o jelly Whipped cream
The Story of Crisco, 1913 — how Procter & Gamble taught America a new fat, with 250 recipes and a year of dinners to seal it.
Home › Pastries › Apricot Tarts
2 cupfuls flour 1/2 cupful Crisco 4 tablespoonfuls sugar 1½ teaspoonful salt 1 egg 2 teaspoonfuls vanilla extract 1 teaspoonful baking powder Apricot jam o jelly Whipped cream