Let soak overnight one cup of seedless raisins, then drain and dry on a
cloth. Cream one-third a cup of butter; beat in one cup of brown sugar,
one tablespoonful of milk, and two eggs, beaten light. Add the raisins,
and one cup of flour, sifted with one-half a teaspoonful, each, of
nutmeg and cinnamon and two teaspoonfuls and one-half of baking powder.
When thoroughly mixed, add one-half a cup of graham flour, unsifted, and
one-half a cup of bran, unsifted.