Recipe - Vestals Watercress Soup

2 cup Sugar
2 cup Raisins
One half teaspoon Cloves
2 tablespoon Cocoa
3 cup Water
1 cup Shortening
3 teaspoon Cinnamon
One half teaspoon Cinnamon
One half teaspoon Nutmeg
1 teaspoon Salt
4 One half cup Flour; sifted together with:
3 teaspoon Baking soda
1 cup Nuts
1 pack Chopped dates
1 pack Chopped fruit for fruit
cakes

So I'm sending along some of favorite foods my Mom used to fix in the 40's
and 50's. Her name is Veva.

Boil the first 10 ingredients for 10 minutes. Cool and add remaining
ingredients.

Pour into 3 bread loaf pans (greased) and set them on a cooky sheet to keep
the raisins from burning and bake about 1 hr. at 350 F. Better when kept
over a long period of time. Posted to BakeryShoppe Digest V1 #209 by
"William & Evelyn Hall" wchall@nevia.net on Aug 30, 1997