2 cakes yeast
1/4 c. shortening
1 c. milk scalded
1/4 c. lukewarm water
1/2 c. sugar
1 tsp. lemon rind, grated
1 tsp. salt
2 eggs, beaten
4 c. flour

Soften yeast in lukewarm water. Add shortening, sugar and salt to scalded milk; cool to lukewarm. Add softened yeast, eggs, lemon rind and enough flour to make a stiff batter; beat well. Add enough flour to make a soft dough. Turn out on lightly floured board, knead until satiny. Place in a greased bowl, cover and let rise until double in bulk. When light, punch down. Shape into tea rings, rolls or coffee cakes.

To make tea ring: Brown sugar, chopped nuts, powdered sugar, milk and cinnamon.

When the above dough is light, shape into 2 rectangular sheets about 1/4 inch thick. Brush with melted butter and sprinkle with brown sugar and cinnamon. Fruit can be substituted if you wish. Roll like a jelly roll and shape into rings. Place on greased baking sheet and cut with scissors at 1 inch intervals almost through ring. Turn slices slightly; cover and let rise until double in bulk. Bake at 350-375 degrees for 25-30 minutes. While warm, spread with icing made from powdered sugar and milk, medium consistency to spread, and sprinkle with chopped nuts. For rolls made from the foundation sweet dough, bake at 350-375 degrees for 20-25 minutes. For coffee cake, bake as for tea ring.