Scald milk and butter. When lukewarm, add salt, sugar, nutmeg, vanilla, beaten eggs and yeast cakes, which have been dissolved in the 1/2 warm water. Beat well. Drain raisins and add to mixture. Beat well again.
Add flour, 2 cups at a time, beating well. Set in warm place to rise covered with a towel. When doubled in bulk, beat again. Pour into 4 greased loaf pans.