2 c. scalded milk
1/2 lb. butter
3 dry yeast packets (1 strip)
1/2 c. warm water
9 eggs
1 1/2 c. sugar
1 tsp. salt
1/2 tsp. mace
1/2 tsp. nutmeg
1 c. raisins (opt.)
10-11 c. flour

Add butter to scalded milk, let stand until cool. Dissolve yeast in the warm water. In large mixing bowl beat eggs well. Add sugar, salt, mace, nutmeg and raisins. Add cooled milk mixture, yeast mixture and beat well. Add flour (10 to 11 cups total), 1 cup at a time, to large mixing bowl ingredients. Beat each cup thoroughly to eliminate lumps in batter.

Let rise 1 1/2 hours on low setting on a heating pad, with batter covered. Batter is ready when it doubles in volume. Punch down and place in 4 well greased large loaf pans. Put on topping and let rise until level with pan edge.

TOPPING:

1 c. sugar
4 tbsp. flour
4 tbsp. butter
1/4 tsp. cinnamon
1/4 tsp. mace
1/4 tsp. nutmeg

Mix together to form a crumb topping. Bake at 350 degrees for 30 to 40 minutes, or until golden brown.