1 3/4 c. milk
2 cakes compressed yeast or 2 pkg. dry yeast
1/4 c. warm water
3 beaten eggs
1 tsp. ground cardamom
1 tsp. salt
6 c. sifted all purpose flour

Heat milk to lukewarm. Add yeast to water. Use very warm water (105-115 degrees) for dry yeast, use lukewarm (80-90 degrees) for compressed. Let stand for a few minutes, then stir until dissolved. Add yeast to milk with sugar, 1/4 cup of melted butter, eggs, seasonings, and 2 cups of flour. Beat very well then mix in remaining flour and knead until smooth. Let rise until doubled in bulk, about 1 hour. Punch down and roll into a rectangles.

Knead 1 cup of butter until smooth but not too soft. Form into a flat square cake. Put in center of dough and fold each side over it, pressing down at the edge to seal. Give the dough a half turn, again roll into a rectangle and fold as before. Repeat once more. Wrap in plastic or foil and chill for about 15 minutes. Don't let the butter get too hard or it will break through dough when rolled. Roll, fold, turn and chill 3 more times. The dough is now ready to be used. Roll it 1/8 inch thick and cut as desired.

CRESCENTS - Cut into 5 inch square. Cut into halves diagonally and put a spoonful of jam preserves, almond paste, or applesauce on each triangle; roll, starting at the long side. Turn ends in slightly to form a crescent and put on greased cookie sheet. To bake see below.

TURNOVERS - Cut into 3 1/2 inch square, put a spoonful of filling in center and fold into triangle. Put on greased cookie sheet.

BEAR CLAWS - Cut into long strips about 5 inches wide. Put filling along center and the length of the strip. Fold over, press edges and cut into 3 inch width. Slash each piece four times from folded edges to within an inch of the other edges, arrange on greased cookie sheets.

TO BAKE: Chill for a couple of hours before baking. Brush with beaten egg, and put in preheated 425 degree oven, reducing at once to 350 degrees. Bake for 15 minutes or until nicely browned. Makes about 2 dozen pastries.