1 sm. can evaporated milk
1 sm. can warm water (evaporated milk can)
3 tbsp. Crisco or butter
2 tsp. oil
3 to 3 eggs
3/4 c. sugar
2 yeast cakes
5 to 7 c. flour (approximately)

Warm milk and water; dissolve yeast with sprinkling of salt. Pour heated milk and water over yeast. Add eggs and sugar. Work in flour until dough does not stick to fingers. Pour oil over the dough, set aside to rise until dough has doubled. Separate dough into small balls, roll, and shape. Fill with desired filling. Shape into ovals; let rise until double. Fry in mixture of oil and Crisco after reaching boiling point.

MEAT FILLING:

2 to 3 lb. piece chuck
1 med. onion, chopped
3 tbsp. butter
Salt and pepper to taste

Boil chuck in water to cover day before preparing Piroshki, adding onions, salt, and pepper to water. Proceed to boil same as preparing stock. Allow meat to cool in stock. Next day, grind meat in grinders. In frying pan, saute onions in melted butter until almost brown. Add this to ground meat, adding salt and pepper to taste. Proceed with filling Piroshki.