1 c. milk
1 tbsp. lard
1 tbsp. sugar
3/4 tsp. salt
1 pkg. yeast (softened)
1/4 c. lukewarm water
All purpose flour (about 2 1/2 c.)
1 c. butter
Cream

Scald milk. Add lard, sugar, and salt. Cool to lukewarm. Add yeast and enough flour to knead. Turn onto slightly floured cloth, knead, return to bowl. Cover, let rise until doubled in bulk. Chill in refrigerator at least 1 hour.

Turn onto slightly floured cloth, pat and roll in rectangle, 1/4 inch thick. Spread with 4 tablespoons creamed butter and fold from ends toward center, making 3 layers. Turn quarter way round, pat, roll out as before, and again spread with 4 tablespoons creamed butter. Repeat twice.

Chill two hours or longer. Divide in half. Shape like crescent rolls. Place on cookie sheet. Chill 20 minutes. Brush with cream. Bake 30 minutes, beginning at 400 degrees and decreasing as rolls brown, to 350 degrees. Makes 24 crescents.