Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust.
These pastries, which resemble cinnamon rolls, have been made throughout Acadia for many, many years. Although they are usually given the colourful name Pets de soeurs (literally, nun’s fart), they are also called Rosettes, Rondelles, Hirondelles, Bourriques de vieilles, Bourriques de soeurs or Bourriques de viarges (Rosettes, Slices, Swallows, Old Women’s Belly Buttons, Nun’s Belly Buttons and Virgin’s Belly Buttons).