2 c. sweet milk
1/2 c. sugar
2 tbsp. butter
2 eggs
1 yeast cake
Flour
Salt (to taste)

First scald milk, melt the butter in it. Let cool until lukewarm, dissolve the yeast cake in the warm milk, add sugar, salt, eggs (well beaten) and enough flour to make a stiff batter. Let rise (1 1/2 or 2 hours should be long enough). Press down and pour on a well floured board, work smooth.

For kaloches, pinch off lumps of dough about the size of a walnut. If your kaloches are to be closed, stretch dough until about the size of a small saucer, then put in the fruit and simply mash all edges together, dip in melted butter place in bread pan and let rise again.

When light, bake in a moderate oven until brown. If kaloches are to be open- faced, make the lumps of dough smooth, dip in melted butter and place in bake pan (not too close together), let rise until light, and then take a spoonful of filling and press down in the center of each kaloche; bake.

PRUNE FILLING:

1 package prunes, stew until tender, stone and mash; season with sugar, butter and cinnamon to taste. It is well to mix in about 1 tablespoon flour.

COTTAGE CHEESE FILLING:

2 c. cottage cheese
1 c. sugar
3 well beaten eggs
1/2 c. cream
1 tbsp. butter
2 tbsp. flour

Cook, stirring constantly, until you have a thick custard. Season with cinnamon.

POPPY SEED FILLING:

1 c. ground poppy seed
1 c. sugar
3/4 c. sweet milk (sweet cream is better)
1 rounded tbsp. of flour

Cook in skillet until thick, stir often. A generous sized lump of butter improves taste.