2 c. milk, scalded
1/2 c. lard
1 tsp. salt
4 c. flour

Mix lard, salt, and 2 cups flour with scalded milk, blend well over low heat. Sift 2 cups flour over mixing board, add warm dough and work it into flour. Knead well and cool. Cut into pieces, size of large eggs. Roll pieces on board in all directions, keeping round shape. Bake to light tan, do not scorch.

Serve cold with butter, cinnamon, and sugar.