Preheat oven to 375 degrees. Makes an 8-inch round loaf.

2 c. sifted all-purpose flour
1 1/2 tsp. double-acting baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. sugar

Cut into the flour with a pastry blender, until the mixture has the consistency of coarse cornmeal:

1/4 c. chilled shortening

1/2 to 1 c. raisins or currants
2 tsp. caraway seeds

1 beaten egg
2/3 c. buttermilk

Add to dry ingredients and stir well. Knead briefly and place in a greased 8-inch round pan. Press down so dough will fill the pan. Cut a bold cross over the top and sides so the bread will not crack in baking.

Milk

Bake 35 to 40 minutes.

(Levittown)