#1:

2 c. flour, unsifted
1/2 tbsp. lard
1/2 tsp. salt
1/2 c. warm water

#2:

6 c. flour, unsifted
1/8 lb. butter, sweet
2 eggs, beaten
1 1/4 c. lukewarm water
1/4 tsp. salt
2 tsp. vinegar

Take a medium size bowl and sift flour and salt into it; crumble shortening with fork into the flour. Add rest of ingredients and with fingers work and pull dough until it leaves your fingers and bowl. When smooth and bubbly round out on floured board. (First recipe.) The second recipe divide in 2 portions and round each. Place cloth on cookie sheet, flour lightly. Place dough on it and brush top with melted butter and cover it with a bowl and let rest for 1/2 hour.

Now melt 1/4 pound butter in a double boiler. Cover 4 cornered table with a large table cloth. Dust lightly with flour. Take dough and place in middle of cloth and roll lightly out to 10 inch round. Brush all over with melted butter.

Begin stretching with finger tips first gently pulling around in a circle form. Then place back of hands under the dough stretching gently with knuckles. Stretch until tissue is secured on all 4 corners. Pull dough over edges 3 inches all around. Let dry for 5 minutes. Sprinkle melted butter all over from a tablespoon edge covering entire tissue. Now fill 3/4 of tissue with any desired filling. Take over hanging thick dough and tear off by placing left side of hand on dough to hold down and tear off with the right hand winding dough around it. Now take cloth in hands and quickly overlap 3 sides of tissue over filling.

Sprinkle these with melted butter also. Now take cloth near you with over flapped edge and roll dough away from you. Halfway stop and pull roll near you. Now sprinkle butter on rest of 3 inch edge. Complete the rolling. Cut in half and place on greased cookie sheet. Brush with melted butter. Bake at 350 degrees for 1 hour. Brushing with butter every 15 minutes. Cool and cut into wedges and dust with powdered sugar.

APPLE FILLING:

2 lb. pared apples, sliced thin
1 c. bread crumbs
1 c. sugar
1 tsp. cinnamon
1 c. white raisins

Wash and dry raisins. Mix apples with crumbs. Mix sugar and cinnamon in soup dish. Place apples 3/4 on tissue from lower edge completely covering rest of tissue. Sprinkle the raisins over the apples. Now sprinkle the sugar same way. You can vary this by adding ground nuts or ground poppy seeds.

COTTAGE CHEESE FILLING:

2 lb. dry cottage cheese
1 c. sour cream
1 rind orange
3 egg yolks
1 c. sugar
3 egg whites

Mix all ingredients and fold in stiffly beaten egg whites. This you serve when half cooled.

CABBAGE FILLING:

Chop 1 medium size cabbage and salt. Let set for 1 hour. Gently squeeze out juice. Saute in Crisco until brown. Season to taste with black pepper. If you like it sweet add sugar and leave out black pepper. Cool and sprinkle on tissue. This also serve warm.

SOUR CHERRY FILLING:

2 c. sour cherries
1 c. sugar
1 c. farina
4 tbsp. butter

Brown farina in the butter. Cool. Sprinkle on the tissue. Cover with cherries, well drained. Sprinkle with the sugar.