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CROISSANTS (Crescents), French
Dissolve yeast in lukewarm water. Sift flour, salt and sugar in a bowl. Add yeast and milk, mix well. Kneed dough on lightly floured board 5 minutes. Cover with towel, let rest 8 minutes. Roll into 8 x 12 inch rectangle. Slice off thin layers of cold butter and lay over half the dough. Fold other half over this. Roll again to original size, fold and let rest 10 minutes. Repeat 3 more tines. Divide dough in 2. Roll each into a circle and cut into triangles: Roll triangles from broad side to point to form crescents. Brush tops with mixture of melted butter and warm milk. Set aside in warm place to rise 2 - 3 hours. Bake at 450° for about 20 minutes.
Contributed by Mrs. Albert S. Gau, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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