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Fruit Bread

2 cups sweet milk 2 cakes yeast ½ teaspoon salt 4 tablespoons lard 4 tablespoons sugar 1½ cups fruit cut fine Five Roses flour.

Scald the milk and cool till lukewarm.

Strain in the yeast dissolved in ¼ cup lukewarm water. Beat vigorously into liquid, and let sponge rise. Cream the lard and sugar. Dredge the fruit with Five Roses flour and add to the sponge.

Add sufficient flour to make a soft dough.

Knead thoroughly and set to rise. When light, divide, form into loaves and put in bread pans. When ready, bake in a slightly cooler oven than is required for plain bread. For the fruit in this bread, use either raisins, currants, citron dates. Miss Lumina Chaput, or Paradise Hill, Sask.