4 tsp. baking soda
2 c. boiling water
2 c. dark raisins
4 c. flour
2 c. sugar
1/2 tsp. salt
4 tbsp. oil

Mix baking soda and boiling water together and pour over raisins. Let stand overnight without stirring. Next morning sift together flour, sugar and salt. Stir this into raisin mixture with a wooden spoon. Add oil and continue to mix. Batter will be thick. Grease and flour 3 one lb. coffee cans and put one third of the batter into each can, leaving top of can open for baking. (Cans should be about half full). Bake at 350 degrees for 1/2 hour; reduce heat to 325 degrees and bake another 1/2 hour. Near the end of baking cover the cans with foil if necessary to prevent excess browning. Test breads with long cake tester. Remove from oven. Lay cans on their sides and turn occasionally to loosen bread.