---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Ethnic
       Yield: 6 servings
       4 c  All purpose flour
       1 ts Baking powder
       1 tb Sugar
       1 tb Melted butter
       2 c  Milk, heated to boiling
   hot fat for frying powdered sugar (optional)
   In a bowl, combine flour, baking powder and sugar.
   Mix in the butter and hot milk until a stiff dough is
   formed.  Turn out onto a lightly oiled surface and
   knead until smooth and cooled. Divide dough into four
   parts. Shape each into a ball.  Divide each into 4
   parts to make 16, then divide each of the resulting
   balls into 2 parts to total 32.
   Cover baking sheets with waxed paper and dust the
   waxed paper lightly with flour.
   On a lightly floured surface, roll out each part of
   dough to make a thin round about 8 inches in diameter.
   Place the rounds on the floured waxed paper.  Chill 30
   In a skillet, heat 2 inches of fat to 375 to 400
   degrees F. Vegetable shortening or corn or peanut oil
   may be used but the authentic fat is lard.
   Fold gthe dough rounds, one at the time, into
   quarters, and, with a sharp-tipped knife, make little
   cuts and cut-outs in the dough. Fry the bread rounds,
   until golden brown, about 1 minute on each side.
   Remove and drain on paper toweling.  Store in an
   airtight container in a cool place or in the freezer
   until ready to serve.
   Ojakangas, Little, Brown, and Company, Boston.  1988.
   Shared by: Karin Brewer, Cooking Echo, 6/93