1	cake yeast
	1/4	cup water, lukewarm
		pinch ginger
	2	cups boiling water
	2	tablespoons shortening
	2	tablespoons sugar
	2 1/2	teaspoon salt
	6 1/2	cups flour

Add shortening, sugar and salt to boiling water. Cool to like warm and add 4 cups flour. Beat smooth. Add yeast which has been dissolved in lukewarm water with ginger. Blend thoroughly. Cover. Let rise till spongy, Stir down. Add 2 cups flour. Put 1/2 cup flour on board. Knead till smooth and satiny -- about 5 minutes. Let rise till double. Cut into two parts. Shape in 2 long rolls. Put on greased cookie sheet. Make diagonal slashed across top. Let rise till double. Brush top with 1 teaspoon egg white mixed with 1 teaspoon cold water. Bake at 425°F for 25 to 35 minutes. Flavoring; cardamom, caraway, garlic salt, and cheese in gashes and then brush with egg white mixture.