The following recipe can be found on page 45 under Quick Breads & Loaves in the Breads & Rolls section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Helen Pascal (Masiowski) who was connected to the Mowat School. She was my paternal great aunt, sister to my grandmother Pauline Johnston (Masiowski).

Lemon Raisin Loaf

• 1/4 cup butter
• 1/2 cup sugar
• 2 large eggs
• 1-1/4 cups sifted flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup raisins
• 2 teaspoons grated lemon rind
• 1/3 cup honey
• 1/4 cup lemon juice

Cream butter and sugar until fluffy; add eggs, eating until thoroughly blended. Sift flour with baking powder and salt. Add the flour mixture to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Fold in the raisins and grated lemon rind.

Turn into a buttered 9 x 5 x 3 inch loaf pan. Let stand for 15 minutes. Bake at 350 degrees F for 50 minutes to 1 hour (or until loaf is browned and done).

Dissolve the honey in the lemon juice; pour over hot loaf. Cool in the pan on a rack for 20 to 30 minutes before turning out. Yield: one loaf (serves six).