3/4 c. scalded milk
1/4 c. sugar
3 tbsp. Crisco
1 tsp. salt
1 egg, slightly beaten
1 cake or pkg. yeast
1/4 c. warm water
3 1/2 c. sifted flour

Combine scalded milk, sugar, Crisco, and salt. Cool to lukewarm. Add egg and mix well. Dissolve yeast in warm water. Add to mixture. Add flour one cup at a time, beating well. Knead dough on lightly floured board, until smooth and elastic. Place in greased bowl, cover and let rise to double in bulk. Remove from bowl, roll flat with rolling pin into pie shape 1/2 inch thick. Brush with melted butter. Cut into 16-18 wedges. Take each wedge, starting from wide edge, stretching as you roll to point. Place on greased baking sheet point down, 1/2 inch apart. Brush with egg white and sprinkle with poppy seeds. Let rise to double in size. Bake at 425 degrees for 20 minutes.