Categories: Breads 
      Yield: 6 servings 
  
      2 c  Milk, scalded                     1/2 c  Lard 
      1 tb Salt                                4 c  Flour 
  
  Add lard, salt and 2 cups flour to scalded milk and mix well over low heat. 
  Remove from fire.  Sift 2 cups of flour on board, add warm dough and work 
  in flour.  Knead well and cool. 
   
  This dough can be rolled immediately or kept in a cool place for a couple 
  of days.  May be stored in a plastic bag. 
   
  Make a small patty, about hamburger size, with even sealed edges as you 
  would for pastry.  Flour board lightly and with a Scandinavian rolling pin 
  roll patty in all directions, keeping the dough round.  Roll lightly, 
  stretching dough until it is almost as large as the lefse baker.  Use 
  pointed stick to handle dough when it is transferred from the board to the 
  baker.  Brown lightly, prick air bubbles, turn and brown other side.  It 
  may be necessary to change heat control from high to low.  This is a soft 
  bread.  Serve with butter, or butter and sugar. 
   
  (Note: I don't have either a Scandinavian rolling pin or a lefse baker, so 
  I use a regular rolling pin and a griddle.  This is like a Swedish 
  tortilla!  We usually spread butter and sprinkled sugar over the lefse then 
  rolled them up and DEVOURED  them!)