1 evaporated cream (sm. can plus water to make 1 c.)

1 blk. butter plus 2 heaping tbsp. Crisco

1-1/2 tsp. salt

1-1/2 c. sugar

7 eggs

1-1/4 c. raisins

1-1/2 pkgs. yeast to 1/3 c. lukewarm water

1 tsp. sugar

dash of salt

(potato water may be used)

5 c. flour, unsifted plus

1/2 - 1 c. more flour (depending)

1 c. mashed potatoes

Mix the milk, shortening, butter, sugar and salt and bring to boil. Cool to lukewarm. Dissolve the yeast in 1/2 c. lukewarm water in a large bowl and add the milk mixture and mix well with the yeast mixture. Add beaten eggs, potato and 2 c. flour; beat well and add more flour until a soft dough is formed. Each time mixing well until elastic, add raisins and beat a little more. Place in greased bowl, let rise until double in size. Take a little over a serving spoon. Shape it to a rope. Make a knot and put it in muffin pan, makes 36 buns. Let rise; brush with whole egg. Bake at 400 degrees for about 15 minutes or until nice brown.