The recipe called for a small can of fruit cocktail, which left Press Herald writer Gillian Graham guessing what “small” meant. She decided on a 15-ounce can. The cookies baked in about 10 minutes.

11/2 cups brown sugar

1/2 cup shortening

1 egg, well-beaten

3 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 can fruit cocktail, pieces cut up

1 tsp vanilla

Sift flour, baking soda and cream of tartar three times.

Mix together sugar, shortening, fruit cocktail, egg and vanilla. Add flour mixture.

Drop on greased pan and bake at 350 degrees.

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