Scald 2 cups sweet milk and set aside to cool.

Cream together in a bowl 1 heaped cup of A sugar, 1/2 cup butter and lard and the yolk of egg.

Add this to the lukewarm milk alternately with 6-1/2 cups flour and the yeast cake dissolved in 1/3 cup lukewarm water.

Beat all together, and, lastly, add the stiffly-beaten white of egg.

Cover and set in a warm place to rise over night, or, if set to rise in the morning, stand about 2-1/2 hours until light.