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!)