6 c. flour
1 lb. Crisco = 2 c.
1/2 c. milk
4 eggs
2 tsp. baking powder
1/8 tsp. salt
2 pkgs. yeast
Additional milk

Raise yeast in 1/2 cup tepid milk. Knead and make dough, clean off hands. Refrigerate 3 hours or overnight. Roll out on granulated sugar. Cut in squares. Put in filling, pinch together. Bake at 325 degrees.