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Crisco Fruit Fudge

2 tablespoonfuls cocoa 2 tablespoonfuls Crisco 1 teaspoonful vanilla extract 1 teaspoonful lemon extract 1½ cupful chopped English walnut meats 1½ cupful sultana raisins 2 tablespoonfuls cream Pinch of salt Put Crisco, sugar, cocoa, salt, and milk into saucepan, and stir till it boils to 240°, or until it forms a soft ball when tested in cold water. Remove from fire, add raisins, cream, nut meats, and extracts, and beat mixture until thick and creamy. Put back on stove, and heat, stirring constantly until melted, then pour into Criscoed tins. When partly cool mark into neat squares.

Sufficient for thirty squares. 1 gill water