Railroaders’ Lunch

We here at Mona Faye’s Kitchen have brought you third-place winners of Knox gelatin competition in 1905. We have brought you presidential favs.

And now we bring you another taste of history from . . . well, A Taste of History in Greenfield Village in Dearborn, Michigan. Serve this bread with smoked turkey, cheddar cheese, red onion, and brown mustard.

Greenfield Village Hobo Bread

2 C. raisins
1 1/2 C. boiling water
4 t. baking soda
4 t. butter, softened
1/2 C. granulated sugar
1/2 C. brown sugar
2 eggs
1 t. salt
1 t. vanilla
1 3/4 C. walnuts
4 C. flour

Pour boiling water over raisins; let cool. Stir in soda and other ingredients. Fill 6 or 7 greased and floured large soup cans to half full.

Bake at 350°F. for 45 minutes to an hour. Cool and remove from cans.

Makes 6 or 7 large loaves or 24 servings.

[tags]Greenfield Village, Railroaders’ Lunch, Hobo Bread[/tags]

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