1 c. Crisco
3/4 c. sugar
1 c. hot water
2 pkgs. yeast
1 c. warm water
2 eggs
6 c. self-rising flour

Combine Crisco, sugar and hot water. Dissolve yeast in warm water. Beat eggs. Mix together. Add flour, mix well and place in refrigerator until ready to use. Knead what you need to cook, let rise several hours. Bake at 400 degrees. Keep the balance in the refrigerator. Will keep 2 to 3 weeks.