1 1/2 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
2 cakes fresh or 2 pkgs. granular yeast
1/2 c. lukewarm water
2 well beaten eggs
7 to 8 c. enriched flour
Melted shortening
1/2 c. sugar, divided
1 tbsp. cinnamon, divided
1 c. seedless raisins, divided

Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast softened in warm water. Add eggs; mix thoroughly. Add flour gradually; beat smooth. Knead on lightly floured surface until smooth and elastic. Place in greased bowl; cover with damp cloth. Let rise in warm place until double. Punch down. Divide into 2 equal parts. Roll into 1/2 inch thick rectangles. Brush with melted shortening; sprinkle each with 1/4 cup sugar, 1 tablespoon cinnamon and 1/2 cup seedless raisins. Roll. Shape in rings on greased baking sheets. Snip at 1 1/2 inch intervals. Cover and let rise until double. Bake in moderate oven (350 degrees) for 35 minutes. Glaze. Top with walnut halves or decorate according to season. Makes 2 tea rings, or 1 tea ring and a pan of rolls.