German Strudela

2 cups flour
1/2 teaspoon salt
Milk
1 teaspoon baking powder
2 eggs
Bacon drippings

Mix all together with enough milk to make soft dough.  Knead with hands until smooth.  Divide dough into 2 or 3 parts.  Coat with bacon drippings and let rest for 5 minutes.  Roll out on floured board with rolling pin to a large circle (very, very thin.)  Spread bacon drippings of the surface and roll like a jelly roll.  Cut into 3 inch pieces and place over a stew of meat, potatoes, and onions.   Cover tightly and cook for 10 minutes. No peeking.