1 c. flour
1/4 c. fat
1 lb. pure lard (for frying)
4 tsp. baking powder
2 tsp. salt

Sift dry ingredients, cut up fat. Add enough water to hold together. Roll thin (1/4 inch). Cut into small triangles. Chill for several hours. Fry in deep hot lard, shortening may be substituted for lard, but lard gives crisper product.