1 3/4 c. milk
1 c. water (cold)
1/8 lb. yeast
6 to 7 c. flour (approximately)
3/4 tsp. salt
2 tbsp. sugar
3 eggs
2 tbsp. oil

Scald milk; add cold water, then add yeast. Mix well, adding salt and sugar. Add beaten eggs and oil. Add flour gradually, working it until dough will not stick to hand or board. Place in greased bowl, cover, and let rise again until doubled. Knead again for 5 to 10 minutes, then form into long roll, cutting off pieces about 1 to 1 1/2 inches. Place on board, cover, and let rise. Roll each piece of dough into oval about 1/4 inch thick. Place about 1 tablespoon of prepared filling into center of dough, carefully seal edges. Let piroshki stand and rise for about 15 minutes. Fry in deep fat, half oil, and half Crisco. Salt and pepper to taste 2 med. onions 1/4 lb. butter

Day before preparing Piroshki, cook beef in water, salt, and pepper and with an onion until almost tender. Allow to cool in water. Reserve this water for stock. Next day, grind meat in fine cutter. Saute onion until almost brown; add meat mixture to the butter and onion; season with salt and pepper, adding some of the stock to moisten. Set aside to cool. Proceed with filling.