Raisin Bread

Directions

1. 1
   Cook raisins in water slowly for 20 minutes.
2. 2
   Cool, drain and save liquid.
3. 3
   Cream sugar, egg and shortening.
4. 4
   Add enough water to liquid to make 3/4 cup in all.
5. 5
   Sift flour, salt and soda.
6. 6
   Add to creamed mixture alternately with liquid.
7. 7
   Add raisins and walnuts.
8. 8
   Fill buttered round bean cans or tomato cans 1/2 full and bake in 350° oven for 45 minutes for bean can/1 hour for tomato cans.