Roll a good bread-dough into a sheet less than half-an-inch thick, cut this into squares five or six inches wide, and this again into triangles. Roll each three-cornered bit up, from the base or broadest part, bringing the point on the outside of the roll, and curve the points toward one another, making a pointed horseshoe. Lay in a floured baking-pan; let them rise fifteen minutes, brush with white of egg and bake.

A little practice will enable you to grace your table with crescents as comely as those bought from the baker.