PUFF PASTE:

1 c. shortening
2 1/2 c. flour
1/3 tsp. salt
Water (about 1/2 c.)

Cut shortening into sifted flour and salt. Add only enough water to hold pastry together; mix lightly; transfer to a floured board. Using about 2/3 of the dough, roll it out and fit into the bottom and sides of an 8x8x2 inch pan.

FILLING:

3/4 c. rice
1/2 tsp. salt
1 1/2 c. water
2 c. sliced onion
2 c. sliced cabbage (optional)
1 tbsp. shortening
1 lb. salmon, fresh or canned
2 hard-boiled eggs, chopped
Salt and pepper to taste
Butter

Cook rice with salt in water over low heat until water is absorbed and rice is tender. Fry onion and cabbage in shortening with salt and pepper until lightly browned. If fresh salmon is used, fillet it.

Put half the rice on the crust. Lay fish on rice; season with salt and pepper. Distribute the onions and cabbage; then the chopped eggs; and finally the remaining rice. Dot with butter. Cover with remaining dough. Slit top crust well to permit steam to escape.

If using fresh salmon, bake 1 hour in a moderate 350 degree oven. If canned salmon is used, reduce baking time to 1/2 hour in a very hot 450 degree oven. Serve with mayonnaise-cheese sauce. Pirog may be frozen either before or after baking. Yield: 6 servings.