4 c  Flour
1 1/2 ts Salt
1 ts Baking powder
1 tb Lard
1 pk Yeast (optional)
1/4 c  Warm water
1 1/4 c  Scalded milk
1 qt Lard

Combine dry ingredients & cut in 1 Tbls. lard. Dissolve yeast in
water. Add yeast to milk, cooled to room temp.. If not using yeast,
use 1 1/2 cups milk, omit water. Make a well in center of dry
ingredients. Add 1 1/4 cups liquid to dry & work into a dough. Add
more liquid until dough is firm & springy & holds its shape, similar
to yeast dough. Knead dough 15-20 times, then invert bowl over dough
& set aside for 10 minutes. Heat lard to 420 in deep fryer. Roll 1/4
of the dough to 1/4″ thick or slightly thinner, then cut into squares
or triangles; do not reroll dough. Cover cut dough with towel. Fry
them, one at a time, in hot fat. They should puff up & become hollow
very soon after being dropped into fat. To assure puffing, slightly
stretch each piece of dough before lowering into fat, then place
rolled or top side of dough into fat first, so it will be on bottom.
Hold each piece of dough down in fat until if puffs. Drain on paper
towels. Serve with honey.