1. Preheat oven to 350°F
2. Grease a 9" x 5"x 3" loaf pan.
3. In mixing bowl, sift flour, soda, salt and sugar.
4. With fork beat egg, stir in orange juice & rind, vinegar-water mixture, and shortening.
5. Add, all at once, to flour mixture; stir just until flour is moistened.
6. Add cranberries and walnuts; turn into pan.
7. Bake 60 to 70 minutes, or until cake tester, inserted in center, comes out clean.
8. Cool in pan 10 minutes; remove.
9. Cool overnight before slicing.

I love the way recipes were written years ago! I’ve had this cookbook since the summer before I started college and I still use it. It’s about 44 years old.

My modifications:
Instead of greasing and flouring the pan, try greasing and sugaring it instead.
I also sprinkle sugar over the top of the batter as well.

This batter makes great muffins, too. Modify the baking time depending on the size of the muffin cups.
It makes the best muffin tops, too, if you have a special pan for that purpose.