3/4 c. Crisco
1 1/2 c. sugar
1 c. tomato soup (canned)
3/4 c. water
1 tsp. baking soda
3 c. flour
3/4 tsp. salt
3 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. cloves
1 1/2 tsp. nutmeg
1 tsp. cloves
1 1/2 c. raisins
1 1/2 c. chopped nuts

Measure Crisco and sugar into mixing bowl. Blend together. Combine tomato soup with water and soda. Add to Crisco mixture alternately with all sifted dry ingredients.

Stir raisins and nut. Pour into 9 inch tube pan (or large loaf pan) rubbed with Crisco.

Bake in moderate oven (350 degrees) about 1 hour.

Daughter of John and Bertha Howell Boots