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WORLD WAR I EGGLESS, MILKLESS,
BUTTERLESS CAKE
 
1 lb. raisins
2 c. water
1 c. cold water
2 c. sugar
1/2 c. lard, not melted
4 c. flour
1 tbsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla

In large saucepan, boil raisins in 2 cups water until plump; remove from stove and add cold water, sugar, and lard. Sift together and add next 6 ingredients; mix well and add vanilla. Bake in 2 greased and floured glass loaf pans at 350 degrees about 1 hour or until tester comes clean.
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