3 eggs
1 c. sugar
Crisco
1 c. milk, scalded
1 pkg. yeast, dissolved in 1/8 c. warm (105~) water plus 1 tsp. sugar
1/4 (5 lb.) bag flour (more or less)
1/4 tsp. salt
1 tsp. cardamon powder
1/4 lb. butter

A large bowl is needed for mixing.

In a large bowl, beat eggs with a fork and add sugar, salt and cardamon. Blend thoroughly. Dissolve yeast in warm water with sugar (in cup). Scald milk and add butter; remove from heat. Add milk and butter mixture to egg and sugar mixture. Stir. Add some flour, mix and, when just warm, add yeast mixture. Add flour; mix by hand when it stiffens.

Coat and recoat hands generously with Crisco and knead until soft consistency. Add flour until the dough just stops sticking to the pan. Allow to rise until dough doubles in bulk. Punch it down, work it, knead it, roll it out and braid it. Allow to rise in a warm place. Paint with milk; sprinkle with sugar.

Bake at 350°F for 1/2 hour, until toothpick comes out clean.