1 1/2 quarts raisins 3 1/2 to 41/2 cups sugar 2 quarts barley flour 1 1/4 cups margarine 1 teaspoon salt

2 1/2 cups raisin water 5 eggs

5 teaspoons soda 5 teaspoons nutmeg 5 teaspoons cinnamon

Cover raisins with one and one-fourth quarts boiling water; simmer twenty minutes, drain, and reserve raisin water. Cream sugar and margarine; add beaten eggs, raisin water, and dry ingredients which have been sifted together. Mix raisins with one and one-third cups extra flour, and add to first mixture. Bake in shallow pans in moderate oven.