These wonderful Mexican puffs have become very popular in Texas, and may be used as a bread or as a dessert served with honey.
4 C. flour
1 tsp. baking powder
½ tsp. salt
2 eggs
1 C. milk
2 T. melted lard or shortening, cooled slightly
Oil for deep frying
Sift flour, baking powder and salt together. Beat eggs until light and add milk and lard. Combine the two mixtures, using only as much of the flour as the liquid will absorb. Roll the dough out as thin as possible. Cut into 3x4-inch rectangles. Deep fry in hot fat or oil until light brown.