8 to 10 medium green tomatoes, coarsely chopped
⅔ cup raisins
⅔ cup boiling water
⅔ cup vegetable shortening
2½ cups granulated sugar
3 eggs
3½ cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons salt
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon cloves
Place the tomatoes in a blender and blend until smooth. Use enough tomatoes to make 2 cups of pulp. In a small bowl soak the raisins in the boiling water and set aside to cool. In a large mixing bowl, cream the shortening and the sugar until it is fluffy. Add the eggs, tomato pulp, and raisins with the soaking water. Beat well. In a small bowl combine the flour, baking soda, salt, baking powder, cinnamon, and cloves. Mix well. Add this mixture to the tomato mixture. Stir well. Divide the batter between two oiled loaf pans. Bake for approximately 60 to 70 minutes.
YIELD: 2 LOAVES