Ingredients:

2 cups milk, scalded
1 cup sugar
2 cakes compressed yeast
1/2 cup butter or margarine
2 egg yolks
1 egg
1 teaspoon nutmeg
1 tablespoon salt
1/2 pound white raisins (1 1/2 cups)
1/4 pound blanched slivered almonds (1 cup)
6 cups sifted four (about)

Directions:

Scald the milk and cool to luke warm. Crumbled the yeast into a small bowl, add 1 teaspoon of sugar and 1/4 cup of the milk and allow to stand for about 5 minutes. Cream the butter, add the remaining sugar and cream together thoroughly. Add egg and egg yolks and beat well.

Add remaining ingredients and enough flour to make a dough that can be kneaded. Knead on a floured board until smooth and elastic.  Place in a lightly greased bowl and allow to rise until double in bulk. Divide the dough into 9 pieces. 4 large, 3 medium and 2 small and roll out into rope like strands. Braid the 5 large pieces and place lengthwise on a greased baking sheet. Braid the 3 medium pieces and place on top, then twist the 2 small strands and place on top. Allow to rise until double in bulk, then brush with slightly beaten egg white and sprinkle with almonds. Bake in a 350-degree F. oven for about 45 minutes to 1 hour, or until done.