Sift flour and Crisco vegetable shortening into a large bowl. Pour in the boiling water gradually and mix with a fork.

Rub together with fingers while the flour is still warm. Cover and let stand for 10 minutes.

Flour a flat surface and knead a few times and divide into 20 pieces.

Roll out one piece into a 6" circle with the edges slightly thinner than the middle. Sprinkle all over with a good salt and chopped chives and press in with your fingers. With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll). The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it's about 6" across. Repeat for each piece of dough.

Lightly brush oil on each side. Heat a heavy, flat frying pan until hot.

Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turnover and fry the other side. Remove and drain on a paper towel.