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Currant Tea Ring

2 cakes compressed yeast 1 cup milk, scalded and cooled 1 cup lukewarm water 1 tablespoon sugar 6 level tablespoons lard or butter 1/2 cup sugar 7 cups sifted flour 3 eggs 1/4 teaspoon salt 1/4 teaspoon mace Brown sugar, currants and cinnamon Dissolve the yeast and one tablespoon of sugar in the lukewarm liquid. Add three cups of flour and beat until smooth. Add lard or butter and sugar, thoroughly creamed, and eggs beaten until light, the remainder of the flour gradually, keeping dough soft, and last, the salt and mace. Turn on board; knead lightly; place in greased bowl; cover and set aside in a warm place to rise for about two hours or until the dough has doubled in bulk. Roll out in an oblong piece, one fourth inch thick; brush with melted butter; sprinkle with brown sugar, currants and cinnamon. Roll up lengthwise ana place in a circle on a large, shallow, greased pan or baking sheet. With scissors cut three fourth inch slices, almost through. Turn each slice partly on its side, pointing away from center. This should give the effect of a many-pointed star, and show the different layers with the filling. Cover and let rise one hour, or until light, and bake twenty-five minutes. Just before putting in the oven, glaze with egg, diluted with milk. Ice while hot with plain frosting.