2        cup                  milk, scalded
            2        tablespoon           melted shortening
            1/4      cup                  molasses
            1 1/2    teaspoon             salt
            1                             cake compressed yeast
            6        cup                  flour
            3/4      cup                  raisins

           Combine milk, salt, shortening, and molasses.  Cool until lukewarm. Add
           yeast to cooled milk.  Allow to stand 5 minutes. Add raisins. Add flour, a
           little at a time, beating well after each addition, until dough is just
           stiff enough to knead on a lightly floured board. Knead until smooth and
           elastic.  Cover with a warm, damp cloth, and allow to double in bulk. Knead
           down, allow to double in bulk again.  Form into loaves.  Place in
           well-oiled pans.  Cover and let rise until double in bulk.  Bake in hot
           oven (425ø F) about 45 minutes.