2 pkgs. dry yeast
1 c. milk, scalded
1/2 c. shortening
1/3 c. warm water
1/2 c. sugar
1 1/2 tsp. salt

1. Soften yeast in water. Reserve.

2. Combine milk, sugar, shortening and salt, cool to lukewarm.

5 to 5 1/2 c. flour
1/2 tsp. cardamom, ground
2 eggs

3. Stir in 2 cups flour. Beat vigorously. Add eggs, beat well.

4. Stir in softened yeast, cardamom and enough flour to make soft dough.

5. Knead dough until smooth and elastic, about 8 to 10 minutes.

6. Place dough in greased bowl, turning once to oil surface and let rise until doubled - about 2 hours.

7. Punch down. Divide dough in half, cover and let rest 10 minutes.

8. Divide each half into 4 parts. Roll 3 parts of dough into 20 inch strands. Braid. Place carefully around 6 ounce metal juice can on cookie sheet. form ends together to make continuous braids. Divide remaining piece of dough in half. Shape into two 20 inch strands and twist together. Place on top of braid. Shape other dough in same way. Let rise 1 hour. Bake at 350 degrees for 25 minutes.

9. Remove juice cans while wreaths are hot. While warm, glaze with mix of 2 cups confectioners' sugar and enough milk to spread easily. Decorate with walnut halves and candied cherries.