2 c. boiling water
4 c. shredded wheat
1/2 lb. raisins or dates
3/4 c. shortening
2 1/2 c. sugar
4 eggs
5 tsp. baking soda
1 qt. buttermilk
4 c. 40% bran flakes
5 c. flour
2 tsp. salt

Pour the boiling water over shredded wheat and dates or raisins. Cool. Add shortening which has been creamed with sugar. Add eggs, beat well. Add buttermilk to which 5 teaspoons soda has been dissolved. Add flakes, flour and salt. Store in refrigerator.

Spoon into muffin tins without stirring. Bake at 425 degrees for 15 or 20 minutes. Makes 6 to 8 dozen. (Note: Dough will keep in refrigerator for about 4 weeks).