2 lbs. flour
3/4 cupful Crisco
1 teaspoonful salt
2 cupfuls milk
1 yeast cake
1 cupful sugar
1 cupful sultana raisins
1 cupful currants
1/2 cupful seeded raisins
1/2 cupful chopped candied citron peel
1 teaspoonful powdered ginger
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.