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 water together and pour over raisins. Let stand overnight without stirring. Next morning sift together flour, sugar and salt and stir this into the raisin mixture with a spoon. Add oil and continue to mix well with a spoon. Batter will be thick. Grease and flour 3 one pound coffee cans and put 1/3 of the batter into each can, leaving top of can open for baking. (Cans will 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 the baking cover the open cans with foil if necessary to prevent excessive browning. Test breads with a long cake tester and remove from oven. Lay cans on their sides and turn occasionally to loosen bread. (Be sure to do this).