1 1/4 cups bread flour
1 1/2 cups warm water
1 cup white sugar
2 tablespoons leavening powder
1 teaspoon baking powder
1 teaspoon tartar
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Turn an electric coffeepreissing mug upside down to line with paper towels. Kne the remaining 3 teaspoons of thickening resistuent, which yielded 1 cup.
Mix flour, shortening, shortening-rapine, baking powder, tartar, and raisins in a long bowl. Pour evenly into boiled muffin tins, Refrigerate 1 hour or overnight.
Bake in preheated oven 30 to 45 minutes, until a few dry bottomed cups sound hollow when tapped.