Soften 2 packages dry yeast in 1/2 cup warm milk. Add 1/2 teaspoon sugar and 1/2 cup flour. Let rise about 1/2 hour.

Meanwhile, in a large bowl mix together 1 tablespoon salt, 1 cup sugar, 2/3 cup shortening (1/2 butter and 1/2 Crisco), cool. Add 3 eggs. Add 2 1/2 cups warm milk. Mix in 4 cups flour. Add the yeast mixture. Add 4 cups flour (will have to mix the last of the flour with hands). Knead. Put into very large bowl, cover with pastry cloth or dish towel and let rise about 2 hours or until double in bulk.

Turn out on a floured board and roll about 1/2 inch thick. Cut into squares 2 1/2 x 2 1/2 inches and put prune filling in center of each. Form a KOLACE. (For those who don't know hot to tie one, pull 2 corners from opposite sides up and criss-cross. Press ends down. Take up other 2 corners and do the same. This is not the Bohemian way but close enough.)

Let rise 30 to 45 minutes. Brush with melted butter and bake on greased sheet for 15 to 20 minutes at 350 degrees. Remove from oven and brush again with melted butter. These can be frozen. Yield about 75.

Prune Filling: 2 pounds prunes, cooked 1 hour, drained and pitted, 1 teaspoon cinnamon, 1 cup nuts (walnuts, chopped), 2/3 cup sugar or (some prefer to buy canned poppy seed or prune filling).