Pierogi - cooking recipe

Ingredients

1 c. milk, scalded and cooled
3 eggs, slightly beaten
4 c. flour
1/2 c. oleo, soften
1/2 tsp. salt

Preparation

Combine above ingredients and roll out as pie 1/4 at a time. Cut circles 3 to 4 inches in diameter.
Put about 1 tablespoon filling (to follow) in the center of each circle.
Fold over and dampen edges to seal.
Cook a few at a time in slow boiling water. Brown slightly in butter.
Good served with sweetened sour cream.