Categories: Breads, Londontowne 
      Yield: 6 servings 
  
      3 c  Sifted all-purpose flour            1 ts Salt 
      1 tb Butter                              2 tb Melted butter 
      2 ts Baking powder                       1 ts Sugar 
    3/4 c  (to 1c) Warm milk                   1 x  Fat for deep frying 
  
  Combine dry ingredients; cut in butter. Add enough warm milk to make a 
  soft dough, easy to handle. Knead on floured board until dough is very 
  smooth and soft but elastic. Do not use a lot of extra flour. 
  Divide dough into 6-8 balls and brush the tops with melted butter. Cover 
  and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches 
  in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 
  degrees). Dough should rise immediately to surface. Cook until brown on 
  one side, turn, and brown on other side being careful to not pierce crust. 
  Drain on absorbent paper and serve hot. 
  Mrs. Bernard Mahon