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Dissolve yeast in 1 cup warm water. Heat 1 cup milk to melt butter or oleo. Beat egg yolks and add sugar and salt. Add milk and oleo to the egg mixture, now add yeast and stir. Sift flour and add just enough to hold dough together so it can be rolled. Put dough in a war place to rise for 1 to 1 ½ hours.
Cook onions in butter, oleo or cooking oil until soft, add meat, salt, pepper and cook until meat is done. add chopped hard-boiled eggs. Let filling cool.
Now roll dough and cut into 4-inch rounds or squares, add a tablespoonful or more of filling to center of pieces of dough, roll up and pinch edges together. Fry in deep fat until golden brown.
Contributed by Mrs. Olga Petroff, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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