2 1/4 quarts rye meal 3/4 quart pastry flour

2 tablespoons salt

4 tbspns. baking powder 1/3 cup shortening

1 1/2 quarts sour milk 1 tablespoon soda 1 cup sugar or less 6 eggs 3 cups raisins

If any bran sifts out of rye meal, return it before measuring. Mix and sift dry ingredients together. Add milk to egg yolks; combine mixtures, add shortening, and beat well. Wash raisins, dry thoroughly, and mix with flour saved out for that purpose; stir into dough, and fold in stiffly beaten whites. Bake as other Rye Muffins.