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EGGLESS, MILKLESS, BUTTERLESS BREAD 
1 lb. raisins
1 c. Crisco
3 c. water
2 c. sugar
1 tsp. salt
1 tsp. cloves
2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. baking soda
4 c. all purpose flour
3 tsp. baking powder

Mix in large pan, bring to boil. Reduce heat and simmer for 10 minutes. Cool to lukewarm.

Mix in 4 cups flour and 3 teaspoons baking powder. Divide mixture in 3 wax paper lined and buttered bread pans, 3 1/2 x 7 1/2 inches.

Bake in a preheated 350F oven for 45 minutes to 1 hour.

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