1/2 cp boiling water
3 tbsp shortening
1 1/2 tsp salt
1/4 cp sugar
1/2 cp evaporated milk
1/2 cp warm water
1 pkg dry yeast
2 eggs, beaten
1/2 cp chopped nuts
1/2 cp seedless raisins
3 1/2 cps sifted all purpose flour
1 - Pour boiling water over shortening, stir until shortening is melted.
2 - Stir in salt, sugar, and evaporated milk.
3 - Measure warm water into small bowl.
4 - Sprinkle in the yeast, stir until dissolved.
5 - Stir into first mixture.
6 - Stir in beaten eggs, nuts and raisins.
7 - Stir in half the, beat until smooth.
8 - Stir in remaining flour
9 - Cover and let rise in a warm place until double in bulk (about 1 1/2 hrs.)
10 - Turn in greased 2 qt casserole (or loaf pan).
11 - Cover, let rise until nearly double in bulk (about 1 hr.)
12 - Bake in moderate oven (375 degrees for 1 hour).
13 - Cool on rack.
14 - To frost if desired, combine 2/3 cp sifted confectioner's sugar, 1 tbsp evaporated milk, 1/2 tsp vanilla.
15 - Spread lightly on top of bread.