DOUGH:

1/4 c. sweet cream
2 eggs, well beaten
1/2 tsp. baking powder
3/4 c. milk
3/4 tsp. salt
Flour

Mix liquid ingredients, eggs, salt, baking powder with enough flour to make soft dough that is easily handled and not sticky. Roll on floured board to 1/8 inch thick, cut in 4-inch circles. On half of circle put balls of cheese mixture, cover with other part of circle and seal by pinching together. Drop several at a time into boiling water, salt and cook about 10 minutes. Drain.

Brown in skillet with shortening or bacon drippings. May also be eaten without browning. Serve with onion gravy. They also are good when browned and syrup poured over. Makes about 20.

CHEESE MIXTURE:

2 c. dry cottage cheese
2 eggs, well beaten
Sweet cream
Salt and pepper to taste

Mix cheese, seasonings and eggs together. If mixture is too dry to hold together, add sweet cream gradually until cheese will mold easily into balls. Be careful not to get the mixture too moist. Shape into balls about 1 1/2 inch in diameter. Place on dough circles and proceed as stated in recipe on other side.