RAISIN BREAD
Dissolve a tablespoon each of butter and lard in a cup of hot milk then add a cup of either cold water or milk to the hot milk to make lukewarm. Sift a quart of Gold Medal Flour with one teaspoon of salt, three tablespoons of sugar, make a hole in center of flour and stir in half a cake of compressed yeast, which has been dissolved in a little lukewarm water; add part of your milk, stirring in the flour, then break in one or two eggs and the rest of the milk; beat up the dough lightly, which must be a stiff batter. Let it raise all night in a warm place and well covered. In the morning add a cupful each of raisins and currants, two tablespoons of sugar and either some nutmeg or caraway seeds or lemon peel. Make into two loaves, working very little; let rise very light and bake three-quarters of an hour.