Raisin and Buttermilk Bread
| 4 cupfuls flour | 2 teaspoonfuls cream of tartar |
| 5 tablespoonfuls Crisco | 3 tablespoonfuls sugar |
| 1 teaspoonful salt | 2 eggs |
| 1 teaspoonful soda | Buttermilk to make soft dough |
| 1 cupful sultana raisins | |
Sift flour, salt, soda and cream of tartar into basin, rub in Crisco fine, add sugar, raisins, eggs well beaten, and sufficient buttermilk to make soft dough. Make into smooth mound, roll out, divide into four pieces, lay on greased tin and bake in moderate oven twenty-five minutes.
Sufficient to make four small loaves.