In a large mixing bowl, cream shortening, sugar and egg. When light
and fluffy, stir in crushed pineapple with juice. Sift flour, baking
soda, salt and nutmeg together and stir into batter. When the mixture
is well blended, stir in nuts.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at
350* for 8-10 minutes. Cool on wire racks.