ROSEMARY TEA BREAD

2 Cups water	2 Eggs
1 Cup Raisins	4 Cups Flour
1 Tbl. crushed fresh Rosemary	2 Tea. Baking Powder
1/4 Lb. Butter	1 Tea. Vanilla
2 Cups Sugar

Combine first three ingredients in a saucepan and bring to a boil. Cook 2 minutes, stirring. Cool. Cream butter and sugar, add eggs and vanilla. Stir in raisin mixture alternately with flour.

Fill six well-oiled soup cans 2/3 full. Place cans on a cookie sheet and bake at 350 degrees for 2 hours or until done. Cool slightly before removing bread from cans.