1 lb. Crisco
3 to 4 c. milk
6 c. flour
1 pkg. yeast
1 tbsp. sugar
1/4 tsp. salt
3 eggs

Mix dry ingredients. Add the Crisco and mix like for pie dough. In a small bowl beat eggs, add milk and yeast. milk does not have to be heated. yeast does not have to raise. Add to first mixture. Blend thoroughly and place in refrigerator overnight. Be sure to cover before refrigerating. Roll out thin on sugared sloth. Cut into squares and put in 1/2 teaspoon filling on each square bring ends together to form a pocket. Bake on cookie sheet at 375 degrees for 15 to 20 minutes till light brown. Choose whatever filling you wish.