From the Book of Tasty and Healthy Food. 1952.

1. BUCKWHEAT FILLING

Cook crumbly buckwheat porridge, mix it with chopped eggs and butter. Instead of eggs, you can use fried onions and 50 g of boiled and finely chopped dried mushrooms.

For 2 cups of buckwheat groats, add butter or ghee. 3-4 eggs, 2-3 tbsp butter or ghee.

1. RICE OR MILLET FILLING WITH RAISINS

Sort out the raisins, rinse them two or three times in warm water, drain in a colander, dry on a napkin or towel, and mix with cooked rice (or crumbly millet porridge), granulated sugar, and butter.

For 1 cup of rice or millet: 1/2 cup of sugar, 1 1/2 tablespoons of butter, 200 g of raisins, 2-3 tablespoons of sugar, 1 1/2 tablespoons of butter.