1 c. milk
1 cake yeast
4 tbsp. sugar
1/2 tsp. salt
4 tbsp. Crisco
1 egg
1/2 c. raisins
3 c. flour

1. Dissolve yeast and 1 tablespoon sugar in lukewarm milk. Add 1 1/2 cups flour. Beat until sponge is smooth. Cover and let rise in warm place.

2. Cream Crisco, add remaining sugar and well beaten eggs, raisins which have been floured and salt. Add to sponge with enough flour to make a soft dough. Knead on board. Let rise until double in bulk. Shape by hand into buns. Place on a greased pan 1 inch apart. Let rise again. Bake at 350 degrees for 20 minutes.