Eleanor’s grandmother, Wilhelmina Hofmann used to serve lard during the depression instead of scarce butter. When the grandchildren complained she would say “Oh, but look how pretty and white it is!” Eleanor recalls. *Special microwave.* Breads BOSTON BROWN BREAD Power Select: MEDIUM Approx. Time: 8 to 10 minutes Approx. Yield: 1 loaf ½ cup buttermilk ½ cup raisins ½ cup molasses ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup whole wheat flour ¼ cup yellow cornmeal Set Power Select at MEDIUM. Combine buttermilk and molasses; stir in raisins, baking powder, baking soda and salt. Mix in flour and cornmeal only until moistened. Pour batter into generously greased 30-ounce cylinder-shaped plastic container. Cover loosely with microwave-safe plastic wrap; secure with rubber band. Heat 8½ to 9½ minutes; let STAND, covered, 10 minutes. Remove container; let stand 5 minutes. Slice thin, covered, until ready to serve. The first time I had this was in New Hampshire staying with my relatives June & Rita. It is also sold in a can. Yummy At M.I.T. we were known as the family with the large fruit bowl! A wooden Swedish rolling pin for round bread has little nubbins on it. Fritz Forsberg can make them.