HOMEMADE PRIZE RAISIN BREAD
Make a sponge of 1 cake of compressed yeast with 1 tablespoonful sugar dissolved in ½ cup lukewarm water. To 1 cup of scalded milk add 1 cup of hot water and when lukewarm add the yeast and 2 cups white flour and beat for five minutes. Let rise until very light. Then add 3 tablespoonfuls each of sugar and Crisco creamed together, 1 teaspoonful salt and 1½ cups Seeded Raisins cut in halves. Stir in flour until stiff, then knead until dough is smooth and elastic, using 6 to 8 cups of Gold Medal Flour. Cover to let rise and when light, double in bulk, mould into loaves, and when again light bake about one hour.
FRUIT AND NUT ROLLS
Sift together 2 cups Gold Medal Flour, ½ teaspoonful salt and 3 teaspoonfuls baking powder. Work 3 or 4 tablespoonfuls butter into flour and add about ¾ cup milk to make soft dough. Knead lightly and roll out thin into oblong sheet. Brush dough with 2 tablespoonfuls melted butter; sprinkle over with 2 tablespoonfuls sugar, ¾ teaspoonful cinnamon, ½ cup chopped nuts and ½ cup finely cut Seeded Raisins. Roll up snugly, cut off half-inch slices and lay cut side up on buttered and floured baking sheet. Let stand ten minutes, then bake in hot oven.
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