Part 2

Melt butter in a small saucepan, add flour and blend. Add tomato juice and cook and stir until smooth and thickened. Season with sugar, salt and pepper. Serve over cottage timbales. Serves 6.

_Cottage Cheese Rarebit_

4 tablespoons butter 2 tablespoons flour ½ teaspoon dry mustard 2 cups buttermilk Salt and pepper to taste Dash of cayenne ½ cup cottage cheese

Melt the butter in a saucepan. Add flour and mustard, blending well. Then slowly stir in the buttermilk. Cook slowly for about three minutes, then add the cottage cheese and other seasonings. One hard-boiled egg, chopped fine, may also be added. Serve on hot buttered toast.

_Cottage Cheese Souffle_

1 cup cottage cheese ¼ cup buttermilk 1 cup soft bread crumbs 3 eggs 4 tablespoons butter 3 tablespoons flour ¼ teaspoon salt ½ teaspoon baking soda Dash of cayenne

Melt butter in skillet, add flour, salt and cayenne. Mix thoroughly, add all the buttermilk at once and stir until smooth. Then add the cottage cheese, soda and bread crumbs. Beat the eggs until light and fluffy and add to the cheese mixture. Pour into a well-greased baking dish, and bake for about 30 minutes at 350° F. Serve at once with a hot cheese sauce, made by adding snappy American or Cheddar cheese to a medium white sauce.

_Cheese-Stuffed Onions_

6 medium onions ¾ cup cottage cheese 2 tablespoons finely chopped green pepper 3 slices bacon cut in strips and fried crisp 1 teaspoon salt ⅛ teaspoon pepper ¼ cup buttered bread crumbs 4 strips pimiento

Peel onions and cook in boiling salted water until just tender (about 20 minutes). Drain and cool. Remove centers, leaving a thin shell. Chop ½ cup of centers coarsely. Combine with cottage cheese, green pepper, bacon, salt, and pepper. Mix well. Stuff onion shells and place in greased baking dish. Garnish with bread crumbs and pimiento. Pour 1 teaspoon bacon drippings over each onion. Cover and bake in moderate oven (350° F.) for 20 minutes. Uncover and brown 10-15 minutes. Serves 6.

_Sweet Potato Cups_

2 pounds large sweet potatoes 3 large oranges 1 cup cottage cheese ¼ teaspoon ginger 1 teaspoon salt

Boil potatoes. Peel and mash thoroughly. Cut oranges in halves, remove pulp, discard white pith and membrane. Combine orange segments and juice with ginger, cottage cheese, mashed sweet potatoes. Fill orange shells. Broil in slow oven (350° F.) until glazed. Serve immediately. Sensational with buffet ham. Serves 6.

_Cottage Cheese Omelet_

4 eggs, separated ½ teaspoon salt ⅛ teaspoon pepper ¼ cup milk ¾ cup cottage cheese 3 tablespoons chopped canned pimiento 1 tablespoon butter 2 tablespoons chopped parsley

Beat egg yolks until thick; add salt, pepper, milk, cheese and pimiento. Fold in stiffly beaten egg whites. Place butter in skillet, heat well and add omelet. Cook slowly until firm and browned on bottom. Bake in moderate oven (350° F.) 10 to 15 minutes or until browned on top. Crease, fold, slip onto hot platter and garnish with parsley. Serves 6.

_Cottage Creamed Eggs_

3 tablespoons butter 3 tablespoons flour Salt and pepper to taste 1 cup milk ½ teaspoon minced pimiento ¼ teaspoon Worcestershire sauce 2 hard cooked eggs, sliced 1 cup cottage cheese

Melt butter. Blend in flour, salt, pepper. Gradually stir in milk; cook until thick and smooth, stirring constantly. Season with pimiento and Worcestershire. Add sliced eggs and cottage cheese. Heat. Serve on buttered toast.

_Baked Potatoes With Cottage Cheese_

Halve large baked potatoes. Scoop out centers. Mash thoroughly. For 6, combine 2 cups cottage cheese and one egg. Mix with potatoes. Season. Refill shells. Dust with paprika: Return to hot oven. Bake until brown on top.

_Mashed Potato and Cheese Puff_

Mash potato thoroughly with desired milk and seasoning. Blend about 1 part cottage cheese to 4 parts potato. Place in casserole, dust with paprika and brown in oven. Add chopped parsley as garnish, before serving.

_For Taste Appeal_

For a crusty brown topping on oven dishes, spread them generously with cottage cheese; sprinkle with bread crumbs, and bake.

Use cottage cheese as a topping for one-crust berry pies.

Add approximately ½ cup cottage cheese to scrambled eggs to extend flavor and quantity. Cook over low heat.

Spread cottage cheese on thin French pancakes, roll up, and fry lightly; and serve with sour cream and jam, or sugar and cinnamon.

_Desserts_

_Cheese Custard Pudding_

2 cups cottage cheese 4 eggs, beaten slightly 1 quart milk, scalded 3 tablespoons flour ½ teaspoon salt ½ cup sugar 1 teaspoon vanilla extract ¼ teaspoon almond extract

Put cottage cheese through a sieve. Beat eggs together slightly; add scalded milk, stirring to blend. Mix dry ingredients; add sieved cottage cheese. Gradually stir in milk-egg mixture; add vanilla and almond extract. Pour into a well-buttered 8-inch glass baking dish. Place in a pan of hot water and bake in a moderate oven (325° F.) for 1½ hours or until a knife inserted in the center comes out clean; let cool. Serves 6 to 8.

_Lemon-Cottage Cheese Custard_

½ cup melba toast crumbs, rolled and sifted 1 cup sugar ¼ cup butter, melted 2 egg yolks Juice of 1 lemon Rind of 1 lemon, grated ¼ teaspoon mace ¼ teaspoon salt 2 cups cottage cheese 3 tablespoons flour ½ cup milk ½ cup whipping cream 2 egg whites ⅓ cup nut meats, chopped

Combine crumbs, ½ cup sugar, and butter; line buttered baking dish. Beat egg yolks with remaining sugar, add lemon juice and rind, mace and salt, then cottage cheese and flour blended with milk. Mix all thoroughly and sieve. Add whipped cream and stiffly beaten egg whites. Mix lightly and pour into crumb-lined baking dish, sprinkle with nut meats. Set in pan of hot water and bake in a moderate oven (325° to 350° F.) 1 hour. Serve cold with whipped cream or crushed strawberries. Serves 8.

_Spiced Cottage Cheese Cookies_

In these refrigerator cookies the cheese provides the liquid content.

½ cup shortening ½ cup sugar, brown or granulated 1 egg 1¾ cup sifted all-purpose flour ½ teaspoon soda ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon each nutmeg and cloves ⅓ cup cottage cheese, sieved

Cream shortening and sugar together; beat in egg. Sift flour with soda, salt, and spices into bowl; add cottage cheese. Stir together to make a stiff dough. Form into roll; wrap in waxed paper and chill well in the refrigerator. Slice thin, and bake in a moderate oven (375° F.) 10 minutes or until lightly browned. Makes about 2½ dozen cookies.

_Cottage Cheese Cup Cakes_

½ cup butter 2 cups brown sugar, firmly packed Grated rind of 1 lemon 1 egg 2 cups sifted cake flour 1 teaspoon salt 1 cup chopped raisins 2 cups creamed cottage cheese (or 2 cups dry cottage cheese plus 3 tablespoons milk) ½ teaspoon soda

Cream butter and one cup of the brown sugar until light and fluffy. Add lemon rind and egg and beat well. Add cottage cheese and second cup of brown sugar and mix thoroughly. Sift flour once, measure, and resift with the dry ingredients. Blend with cottage cheese mixture. Fold in raisins. Bake in greased muffin pans at 350° F., for 30 minutes, or until done. Serve warm. Makes about 2 dozen cupcakes.

_Unbaked Cheese Cake_

FILLING

2 tablespoons unflavored gelatin ¼ cup cold water 4 eggs, separated 1 cup table cream ¾ cup sugar 2 cups cottage cheese, sieved ½ teaspoon salt 1 teaspoon vanilla Juice of 2 lemons Grated peel of 1 lemon ½ cup heavy cream, whipped

CRUST

2 cups graham cracker or zweiback crumbs ½ cup melted butter ¼ cup confectioner’s sugar

Soften gelatin in water for 5 minutes. In the top of the double boiler beat egg yolks slightly; stir in softened gelatin, table cream, and sugar. Place over boiling water and cook, stirring constantly, until the mixture coats a spoon. Remove from heat; stir in cottage cheese, salt, vanilla, lemon juice, and peel. Cool. Fold in cream. While filling is cooling, combine ingredients for crust; take out ⅓ of mixture and set aside. Use remainder of crumbs to line bottom and sides of a spring mold or deep 9-inch layer cake pan. Pour filling into pan. Sprinkle remaining crumbs on top. Chill several hours before serving.

_Cottage Cheese Cake_

2 cups fine melba toast crumbs 1½ cups sugar 1 teaspoon cinnamon ½ cup melted butter 6 eggs 1½ tablespoons lemon juice ½ teaspoon salt ½ cup coffee cream 3 cups cottage cheese sieved ¼ cup flour 2 teaspoons grated lemon rind ¼ cup chopped nuts 1 teaspoon vanilla

Combine crumbs with ½ cup sugar, cinnamon, and butter. Reserve ¾ cup of mixture for top and press balance into bottom of a 9-inch pie pan. Beat eggs and add sugar gradually. Add lemon juice, salt, cream, cheese and flour. Mix well. Add rind. Pour into pie tin and sprinkle with reserve crumbs. Bake 1 hour in moderate oven (350° F.). Chill and remove from pan.

_Fruit Cheese Pie_

1 unbaked 9-inch pastry shell 1½ cups thinly sliced raw apples 2 eggs ¾ cup cottage cheese ½ cup sugar ½ cup cream ½ teaspoon salt 1 teaspoon grated lemon rind 3 tablespoons sugar ½ teaspoon cinnamon Dash of nutmeg

Line a pie pan with pastry and cover the bottom with the sliced apples. Beat the eggs slightly, add the cottage cheese, ½ cup of sugar, cream, salt and lemon rind. Mix 3 tablespoons of sugar with the cinnamon and nutmeg, sprinkle this over the apples, then cover them with the cottage cheese mixture. Bake in a moderately hot oven (425° F.) 10 minutes; reduce the heat to a moderate oven (350° F.) and bake 30 minutes longer.

Raisin-Cottage Cheese Pie

1 pound cottage cheese ⅓ cup sugar ¼ cup milk 3 eggs, beaten ½ teaspoon salt ½ cup chopped raisins or dates Rind and juice of 1 lemon 1 teaspoon melted butter ½ recipe pastry

Press cheese through a fine sieve. Add next 7 ingredients and stir until well mixed. Line a deep pie pan with pastry and bake in hot oven (450° F.) until crust is very light brown. Fill with cheese mixture and continue baking in moderate oven (350° F.) until filling is firm, 15 to 20 minutes. Makes 1 (9-inch) pie.

_Melody Pie_

LEMON PASTRY SHELL

1 cup sifted flour ¼ teaspoon salt ¼ cup shortening ½ teaspoon grated lemon rind 1½ tablespoons lemon juice 1 tablespoon ice water 2 teaspoons beaten egg yolk

Sift together flour and salt. Cut in shortening and lemon rind. Beat together lemon juice, water and egg yolk. Stir lightly into flour mixture. Form into ball; wrap in waxed paper and chill. Roll out dough and line 9-inch pie plate. Prick well; bake 10 to 15 minutes in moderately hot oven (425° F.).

FILLING

Line shell with 1 pint creamed cottage cheese, mixed with 1 tablespoon grated lemon rind. Fill with 1 No. 2½ can fruit cocktail, chilled and drained. Garnish with mint. Serves 8.

_Buttermilk Pie_

2 eggs ½ cup melted butter 2 tablespoons flour 1 cup sugar 2 teaspoons vanilla 2 teaspoons lemon juice, or 1 teaspoon grated lemon rind 1½ cups buttermilk ½ pound cottage cheese Pastry

Beat egg yolks slightly; add butter, and beat until thoroughly blended. Beat in flour, ½ cup sugar, vanilla, lemon juice, buttermilk, and cottage cheese that has been pressed through a sieve. Beat egg whites, add ½ cup sugar gradually, and beat until stiff; fold into mixture. Pour into 9-inch pie pan lined with pastry; bake in a hot oven (450° F.) for 15 minutes, then lower temperature to slow (300° F.) and continue baking 40 minutes, or until set. Chill before serving. Note: there’s an abundance of filling here so you should roll out the pastry until the circle is about 4 inches larger than the top diameter of the pie plate. Fit the pastry into the pan, then trim with shears, leaving a 1½ inch overhanging border. Fold this border up and make an upright double-fold rim; flute with fingers.

_Cheese Bowl_

¾ cup sieved cottage cheese ¼ pound Roquefort cheese, sieved 1 tablespoon sour cream Few drops Worcestershire Sauce Crackers Fruit

Mix cottage cheese, Roquefort cheese and sour cream just enough to blend. Add Worcestershire sauce to taste. Serve in bowl. Six servings. Mellow cheese served with tart fruit and crackers makes an elegant dessert.

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Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.