2 pkgs. dry or compressed yeast
1/4 c. lukewarm water
1/4 c. top milk, scalded
5 c. sifted flour
1/2 c. granulated sugar
1 1/2 tsp. salt
3 eggs
1 c. seedless raisins
1 pkg. mixed fruit
1 egg
1/2 c. powdered sugar
1/2 c. nuts
Rind of lemon
1 c. melted shortening (butter)

Sprinkle yeast in lukewarm water; let stand 5 to 10 minutes until thoroughly dissolved. Stir up; stir into top milk, cooled to lukewarm in medium bowl.

Meanwhile, sift flour with sugar and salt. Add about 1 cup flour mixture to yeast mixture, stir well. Beat in 1 egg. Stir in 1 cup flour, add 2 eggs, beating well after each addition. Add butter and remaining 3 cups flour. Stir smooth. Now add raisins, mixed fruit, rind of lemon; mix well.

Turn dough into large, clean, greased bowl; knead several minutes turning dough over and over. Cover with clean towel. Let stand in warm place, until double in bulk. Then punch down dough and turn out onto lightly floured board. Knead dough about 8 minutes. Divide in half. Roll each half into long sausage like roll. Twist each roll into pretzel form, place 2 pretzel forms on greased cookie sheets. Flatten top of each slightly. Brush with beaten egg, sprinkle thickly with powdered sugar and nuts.

Let rise in warm place until double in bulk. Bake in moderately hot oven, at 375 degrees for 25 to 30 minutes. Makes 2 twists. Most frequently baked for Christmas!