1 1/2 dozen eggs
5 c. sugar
2 sticks of butter
2 c. Crisco
1 tbsp. salt
1 qt. of milk, scalded
1 cake or 4 packages of dry yeast
2 tsp. of vanilla
2 tsp. anise oil
2 tsp. cinnamon
4 tsp. lemon flavoring
2 grated lemons, rind and juice
2 grated oranges, rind and juice
1 lb. raisins
Flour as needed for bread dough

Combine eggs, sugar, salt. Beat butter and Crisco melted and cool and add 1 quart of scalded milk that has been cooled. Dissolve the yeast in some of the liquid and add to the above. Add flavoring, juices and grated rinds. Add raisins and flour and little at a time for desired bread dough. Knead well, let rise to double in bulk. Roll in ropes and braid. Again let rise in pan until double in bulk. Bake in 250 degrees for 45 minutes. Brush with beaten egg before baking. Yields: 8 loaves.