English Tea Cakes - cooking recipe

Ingredients

1 1/2 c. milk
1/2 c. shortening (butter or margarine or vegetable shortening can be used)
1 c. sugar
2 tsp. salt
2 eggs, beaten
2 pkg. active dry yeast
7+ c. sifted, all-purpose flour
1/2 to 1 c. raisins or currants or combination of both

Preparation

Measure 8 cups flour, keeping 1 cup of this separate because you won't need too much of the 8th cup.
Scald milk; remove from heat and add the shortening, sugar and salt.
Stir until shortening is melted and sugar is dissolved.
Pour milk mixture into mixing bowl and cool to lukewarm.
While this is cooling, dissolve yeast in lukewarm water and add a scant tablespoon sugar to it.* Add beaten eggs to milk mixture, then add the yeast mixture.
Blend well, then add the 7 cups flour, beating well after each addition so dough will be smooth.
You'll be able to use all 7 cups and possibly a little bit of the 8th, before you'll be able to knead the dough without having it stick.
Dough should be soft, so use just enough flour to keep it from sticking.
Knead raisins into dough and continue kneading for 6 to 8 minutes, until smooth and you can see air bubbles break on the surface.