1 quart brown sugar 1 quart water 1 quart raisins 1 1/3 cups oil or mild drippings 4 teaspoons nutmeg

4 teaspoons cinnamon

1 tablespoon salt 1/3 cup baking powder 1/2 quart pastry flour

1 1/2 quarts rye flour

2 to 4 cups nuts

Cook together for five minutes the first seven ingredients ; cool. Sift dry ingredients together, and add to first mixture with coarsely chopped nuts. Bake slowly in loaves forty to sixty minutes.