Yorkshire Fruit Loaves
| 2 lbs. flour | 1 cupful sultana raisins |
| 3/4 cupful Crisco | 1 cupful currants |
| 1 teaspoonful salt | 1/2 cupful seeded raisins |
| 2 cupfuls milk | 1/2 cupful chopped candied citron peel |
| 1 yeast cake | 1 teaspoonful powdered ginger |
| 1 cupful sugar | 1/2 teaspoonful powdered mace |
Heat Crisco in milk, then cool and add yeast cake mixed with a little sugar; stir in flour and salt, and allow to rise four hours. Mix sugar, fruit, peel, and spices into risen dough. Let rise again then divide into two Criscoed loaf tins. Allow to rise fifteen minutes, then bake in moderate oven one and a half hours.
Sufficient for two medium-sized loaves.