1 c. scalded milk
1/2 c. shortening
3/4 c. sugar
1/2 tsp. salt
2 pkg. or cakes yeast, active dry or compressed
2 eggs, beaten
3 c. sifted flour
1/4 c. chopped citron
1/4 c. raisins
1/4 c. chopped almonds or pecans

Stir yeast until dissolved. Stir in lukewarm milk mixture. Add 2 eggs, beaten and 3 cups sifted flour. Beat until smooth. Stir in about 2 1/2 cups flour additional. Stir in fruit and nuts. Turn out on lightly floured board. Knead until smooth. Place in greased bowl. Cover.

Let rise in warm place until doubled in bulk, about 1 hour and 15 minutes. Punch down and turn out on floured board. Divide in half. Divide into 3 equal pieces, about 18 inches longer. Place on greased baking sheet. Form into braid. Brush top with melted butter.

Divide 2/3 of remaining dough into 3 equal pieces. Form a second braid. Place on top of first braid. Form remaining dough into braid place on second braid. Secure with toothpicks, if necessary. Let rise in warm place until doubled in bulk, about an hour.

Brush with mixture of 1 egg, 1 tablespoon water. Decorate with almonds or cherries (red and green). Bake in moderate oven at 375 degrees, about 45 minutes.