Combine dry ingredients & cut in 1 Tbls. lard. Dissolve yeast in water. Add yeast to milk, cooled to room temp.. If not using yeast, use 1 1/2 cups milk, omit water. Make a well in center of dry ingredients. Add 1 1/4 cups liquid to dry & work into a dough. Add more liquid until dough is firm & springy & holds its shape, similar to yeast dough. Knead dough 15-20 times, then invert bowl over dough & set aside for 10 minutes. Heat lard to 420 in deep fryer. Roll 1/4 of the dough to 1/4" thick or slightly thinner, then cut into squares or triangles; do not reroll dough. Cover cut dough with towel. Fry them, one at a time, in hot fat. They should puff up & become hollow very soon after being dropped into fat. To assure puffing, slightly stretch each piece of dough before lowering into fat, then place rolled or top side of dough into fat first, so it will be on bottom. Hold each piece of dough down in fat until if puffs. Drain on paper towels. Serve with honey.