Mix together:

2 c. lukewarm milk
1/2 c. sugar
2 tsp. salt

Crumble into mixture:

2 cakes compressed yeast

Stir until yeast is dissolved.

Stir in:

1/2 c. soft shortening
2 eggs, beaten

Mix in first with spoon and then by hand:

7-7 1/2 to 8 c. flour

Flour in two additions - raisins the amount necessary to make it easy to handle. Knead until smooth and elastic and doesn't stick to board. Place in greased bowl, cover with damp cloth and let raise in warm draft-free spot until double - about 1 to 1 1/2 hours. Punch down and let rise again, until almost double in bulk. 30 to 45 minutes.

This can be used to make round doughnut like cookies, and baked Italian cookies are not very sweet.

TEA RINGS WITH BASIC SWEET DOUGH:

Use half of sweet dough recipe. Roll dough into an oblong 9 x 18 inches, spread with 2 tablespoons softened butter, 2 teaspoons cinnamon and sprinkle with 1/2 cup sugar and a handful of raisins. Roll up tightly beginning on the wide side. Place the tightly sealed edge down, in a circle on lightly greased baking sheet.

Join ends of ring and seal. With scissors make cuts 2/3 of the way through the ring, at 1 inch intervals. Turn each section on its side. Let rise 35 to 40 minutes and bake at 300 degrees for 25 to 30 minutes. Remove from oven, cover with a glaze made with 3 tablespoons milk and 1 tablespoon butter, 1/2 teaspoon lemon extract and enough powdered sugar to make thin mixture. Apply with pastry brush. Depending upon the season of the year, decorate. At Christmas make poinsetta flowers made from maraschino cherries.