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Raisin Bread

1 cake compressed yeast 1 cup lukewarm water 1 cup milk, scalded and cooled 6 cups sifted flour 3/4 cup sugar 3/4 cup raisins 4 level tablespoons lard 1 teaspoon salt Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add two cups of flour, the lard (or butter) and sugar, well creamed; and beat until smooth. Cover and set aside to rise in a warm place, free from draft, until light-about one and one half hours. Add raisins well-floured, the rest of the flour to make a soft dough, and last the salt. Knead lightly; place in well-greased bowl; cover and let rise again until double in bulk-about one and one half hours. Mold into loaves; fill well-greased pans half full, cover and let rise until light-about one hour. Glaze with egg diluted with water, and bake forty-five minutes.