3/4 c. sieved boiled potato
1 c. sugar
2 pkg. dry yeast
1/2 c. scalded milk
1/2 tbsp. mace
1/2 tbsp. salt
Approximately 5 lb. plain flour, less 5 c.
2 eggs
3/4 c. melted shortening
2 lb. raisins
1/2 tbsp. cinnamon
1/2 tbsp. nutmeg

Pour 2 cups boiling water over raisins and let set 5 minutes. Dissolve yeast in 1/2 cup very warm water. Mix sugar, shortening, salt and spices in large mixing bowl or roasting pan. Add sieved potato and 1/2 cup water potato was cooked in. Drain water from raisins into this mixture and add scalded milk. If needed, cool slightly with ice cubes. Add dissolved yeast and slightly beaten eggs. Add raisins, being sure they are not too hot. Add half of flour, 2 or 3 cups at a time, using hands to mix as dough becomes stiff. Knead about 25 times on floured board. Let rise in greased mixing bowl until double in volume, about 2 hours, and bake about 1 hour at 350 degrees. Loaves should be golden brown. A softer crust will result if tops of loaves are greased with cooking oil or butter after removing from oven. Delicious warm, or toasted and buttered. Freezes well.