1 c. shortening or 2 cubes butter
3/4 c. sugar
2 tsp. salt
1 c. boiling water
1 c. cold water
7 1/2 c. sifted flour
2 pkgs. yeast
4 eggs
1/2 c. lukewarm water

Cream shortening, sugar, and salt. Add boiling water and stir. Dissolve yeast and add to shortening which has cooled to warm. Beat eggs and add. Add flour alternately with cold water and stir until smooth. Put in bowl and cover tightly with wax paper and foil. Then fasten with rubber band around top edge of bowl. Leave overnight in refrigerator. Roll out 1/4 inch thick. Cut with glass or other cutter. Let rise until double. Bake at 400 degrees for 12 minutes.