Roll
pastry one-eighth inch thick, and cut pieces three and onehalf inches long by three inches wide. Put two teaspoons of mixture on each piece. Moisten edge with cold water halfway round, fold over, press edges together with three-tined fork, first dipped in flour. Bake twenty minutes in slow oven. 1 cup sweet milk 1 cup sour milk 1 cup sugar Yolks 4 eggs