3/4 c. scalded milk
1 tsp. salt
4 tbsp. sugar
3 tbsp. shortening
3 c. flour
1 egg, slightly beaten
1 cake yeast
1/4 c. lukewarm water

CABBAGE:

1 med. head cabbage, chopped fine
Butter

POTATO:

3 med. potatoes, mashed
Chives, chopped
1 egg, beaten

SAUERKRAUT:

1/2 lb. sauerkraut, drained
Butter

Pour milk over salt, sugar and shortening. Cool to lukewarm. Add egg. Add yeast which has been dissolved in water. Add about half the flour. Beat well. Add remainder of flour. Beat well. Turn out on floured board and knead about 5 minutes. Place in greased bowl and let rise until doubled in bulk. Divide dough in 2 portions. Flatten out one piece to about 2-inch thickness. Place desired filling in center. Draw up and pinch edges together to cover filling. Roll out lightly and carefully to pie shape, about 3/4 inch thick. Follow same method for remaining half the dough.