DOUGH:

4 beaten eggs
1 tbsp. salt
2 c. milk
1/4 lb. butter
8 c. flour

Add salt to eggs. Put butter and milk in a pan and heat until butter melts. Add to the eggs. Beat flour in two cups at a time until dough isn't sticky. You might need a little more than 8 cups of the flour. Divide dough into fourths. Roll one-fourth out. Using a cup, cut out circles of dough. Put filling of choice in center, fold and crimp edges. Finish with rest of dough. Cook finished Pierogies in boiling water until they rise to the top; then cook or fry in butter for about 5 minutes. You can refrigerate them, eat them now.