Measure into mixing bowl 1/2 cup warm water (not hot, 110-115 degrees). Add, stirring to dissolve:

2 pkg. active dry yeast.

1 1/2 c. lukewarm milk
1/2 c. sugar
2 tsp. salt
2 eggs
1/2 c. soft shortening
1/2 of 7-7 1/2 c. sifted flour

1 c. cut up blanched almonds
1/2 c. each cut up citron & candied cherries
2 c. raisins
2 tbsp. grated lemon rind

Then add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic (about 5 minutes). Round up in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place (85 degrees) until double (about 1 1/2 hours). Punch down; let rise again until almost double (about 30 minutes). After dough rises divide dough into 3 parts.

Roll or pat out each dough into an oval about 12 x 8 inches. Spread with soft butter. Fold in two the long way. Form into a crescent. Press folded edge firmly so it won't spring open. Place on greased baking sheets. Brush tops with butter. Let rise until double. Bake 18-20 minutes at 375 degrees. Frost while warm with quick white icing. Decorate with blanched almond halves, pieces of citron and halves of candied cherries.

QUICK WHITE ICING:

Sift a little (at least 1 cup) 10X sugar into bowl. Moisten with cream or milk to spreading consistency. Add flavoring and spread over slightly warm breads. (Flavoring, vanilla, about 1 teaspoon.)

Note: For excellent eating and keeping quality, keep doughs as soft as possible, almost sticky, just so you're able to handle them.