Scald one cup of milk and then place

Four tablespoonfuls of shortening,
One-half cupful of sugar,
One teaspoonful of salt

in the mixing bowl, and pour over it the scalded milk. Stir to
thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve
one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit,
and when the milk is at the proper temperature, add six cupfuls
of flour and work to a smooth dough. Place in a well-greased bowl,
turning the dough around in the bowl so that it will be thoroughly
coated with shortening. Cover and let rise three and one-half hours.
Now pull the sides of the dough into the centre and punch down,
turning the dough over. Let rise again for one hour, then turn on a
moulding board and divide the dough in half. Knead each piece into
a ball. Cover and let rise or spring for ten minutes. Now roll
out one-quarter inch thick, using a rolling pin. Brush with melted
shortening and sprinkle well with brown sugar, using about one
cupful. Now dust with two teaspoonfuls of cinnamon and spread over the
prepared dough one and one-half cupfuls of currants or small seedless
raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces
one and one-half inches thick and then place in prepared pans and let
rise for one hour. Then bake in a moderate oven for forty minutes.

To prepare the pan for the cinnamon buns:

Grease the pan very thickly with shortening and then spread one cupful
brown sugar and one-half cupful of currants or small seedless raisins
evenly over the bottom of the pan. Place buns in pan and let rise for