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Boston Finger Rolls

Scald a pint of sweet milk. When cool, add a tablespoonful of lard, one teaspoonful of salt, one tablespoonful of sugar. Stir in enough flour to make a batter, as for muffins. Add half cup of yeast (or half cake of compressed yeast). In the morning when it is raised, stir in more flour and mold it stiff as for bread. Leave this to rise again. When very light, roll out this dough to a half-inch thickness. Cut this with a finger roll cutter and rub melted butter over them. Put them in a baking pan, leaving a space between each cake, and let them rise again.