3 c. flour
3 tbsp. lard (or vegetable shortening
3 tsp. baking powder
1/2 tsp. salt
3/4 c. water

Measure dry ingredients into deep mixing bowl. Add lard and knead with hands until lard is in small pea size pieces. Add warm (not hot) water and knead with hands until dough is smooth and does not stick to sides of bowl. Knead at least 5 minutes. Cover with dish towel. Place in warm place and let rest for not less than 30 minutes.

Melt enough lard in a heavy 9" skillet so that there is about 1" liquid depth. Heat for deep fat frying. A small piece of dough when dropped in will rise immediately to surface.

Tear off a piece of dough about 2/3 of a tennis ball. Pat and shape into a six to eight inch diameter and 1/4" thick. Poke hole in center with finger. Drop into hot fat, turning only once so that each side is a light golden brown.

Serve warm. Sprinkle top with sugar, sugar and cinnamon, or powdered sugar, if desired.