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Raisin Bread (Dissolve a tablespoonful each)

Dissolve a tablespoonful 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 flour with one teaspoonful salt, three tablespoonfuls 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 luke-warm 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 tablespoonfuls of sugar and either some nutmeg or caraway seeds or lemon peel. Make into two loaves, working very little; let rise very lightly and bake three-quarters of an hour.