3/8 c. scalded milk
1/2 tsp. salt
1 1/2 tbsp. shortening
1 1/2 c. flour
1 egg
2 tsp. yeast
1/8 c. warm water

Scald and cool milk to lukewarm. Cream shortening, sugar and salt. Add egg, warm milk and flour and yeast diluted in warm water. Knead until elastic. let rise until double in bulk. Divide dough into 3/4 and 1/4 portions. Shape into balls, let rise 10 minutes. Roll the 3/4 ball into a circle or oblong 1/2 inch thick. Place in greased pan.

Spread filling on dough. Roll 1/4 ball very thin. Place over the filling. Fold edges of the dough under the first dough. Bake at 375 degrees for 20 to 30 minutes until golden brown. Brush with browned butter.

FILLINGS:

1 med. size head cabbage
Salt to taste
Sm. chopped onion (opt.)
2 tbsp. butter

Chop cabbage fine. Add salt. Melt butter in skillet, fry cabbage, salt and onions until golden brown. Cool.

VARIATIONS: Mashed potatoes with strong cheddar cheese. 16 ounces cottage cheese mixed with salt and sugar to taste, 2 egg yolks, beaten (no covering dough on this). Sauerkraut washed, drained and fried in butter until golden brown.