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Sift together 2V& cups flour end sugar into large mixing bowl. Blend in shortening* and % cup milk. Beat 2 minutes on medium speed of electric mixer or 300 strokes by hand. Blend in remaining milk, lemon rind, vanilla and eggs. Beat at medium speed 2 minutes of 300 strokes more. Turn into greased 0 x 13-inch baking pan. Bake in preheated 350* oven 40 to 45 minutes, or until cake tester ihserted in center comes out clean. While cake is baking, combine pecans, brown sugar, U cup flour, butter or'margarine; mix well. Remove cake from oven and cool slightly, about 5 'minutes. Spread caramel-nut mixture over top of cake. Return to oven and baket 10 minutes longer. Cool completely on wire rack before serving.
TRIPLETT’S MILLING CO.
■ .CULPEPER VA
77.2%