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Place in a bowl and crush 4 large shredded wheat and 4 cups
Raisin Bran or 2 cups bran buds. Pour 1/2 cup boiling water
over this and stir. Set aside.
Cream-
1 c. shortening 3 c. sugar
Add-
4 eggs
Beat in one at a time. Add cereal and stir gently by hand.
Sift together-
5 c. flour 5 tsp. baking soda
1/2 tsp. baking powder 1 tsp. salt
Add flour mixture alternating with 1 qt. buttermilk to
creamed mixture and stir lightly by hand. Store covered
in refrigerator over night then bake as needed at
375 degrees for 20 minutes. Batter keeps up to 6 weeks.
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