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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..6864cb0 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65327 (https://www.gutenberg.org/ebooks/65327) diff --git a/old/65327-0.txt b/old/65327-0.txt deleted file mode 100644 index 2d204bd..0000000 --- a/old/65327-0.txt +++ /dev/null @@ -1,1645 +0,0 @@ -The Project Gutenberg eBook of Cottage Cheese Recipe Book, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Cottage Cheese Recipe Book - -Author: Anonymous - -Release Date: May 13, 2021 [eBook #65327] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson and the Online Distributed Proofreading - Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK COTTAGE CHEESE RECIPE BOOK *** - - - - - _Cottage Cheese Recipe Book_ - - - _Appetizers_ - _Salads_ - _Salad Dressings_ - _Breads_ - _Main Dishes_ - _Desserts_ - - _Borden Company_ - - - - - _Nutritive Value of Cottage Cheese_ - - -Cottage cheese is a concentrated form of milk. One pound of cottage -cheese contains most of the protein, calcium, phosphorous, iron, and -vitamins found in three quarts of milk. - -Three ounces of cottage cheese furnishes about 50% of an adult’s daily -requirement for calcium. - -Cottage cheese is a complete protein (builds, repairs, and maintains -body tissue); therefore, it is particularly desirable for growing -children and is an ideal food for adults. - -Cottage cheese is easily digested and readily assimilated. It is an -important food for the person desiring to lose weight because of its -high nutritive value and low caloric content. One ounce of creamed -cottage cheese supplies about 30 calories. - -In addition to its concentrated food value, cottage cheese is also a -very versatile food. It can be served in a variety of tempting ways -because it combines nicely with almost any type of food. - - [Illustration: WHAT BECOMES OF THE MILK DISTRIBUTOR’S DOLLAR] - - SALARIES & WAGES .2080 - Cost of Raw Milk delivered at the plant .5146[1] - Other Material Costs—cream, skim milk, chocolate, etc. .1039 - MATERIAL COSTS .6185 - INSURANCE, DEPRECIATION & ALL OTHER EXPENSE .0304 - CONTAINERS, BOTTLES, CANS, ETC. .0405 - PLANT DELIVERY & OFFICE SUPPLIES .0525 - TAXES & LICENSES .0217 - ADVERTISING .0078 - NET OPER. PROFIT .0206[2] - -Chart shows operating results of 313 distributing companies in 42 -states, the District of Columbia and Hawaii with combined sales of -$1,014,915,023 in 1949. Averages are from figures submitted to the -Indiana University School of Business for the Milk Industry Foundation. - - -[1](includes .0138 paid by 73 firms for transaction which was not - deducted from the amount paid the producer) - -[2]This is about ⅖ of a cent a quart. - - - - - _Table of Contents_ - - - Page - Nutritive value of Cottage Cheese 1 - Appetizers 5 - Salads 7 - Salad Dressings 13 - Breads 14 - Main Dishes 16 - Desserts 25 - - - - - _Appetizers_ - - - _Cottage Cheese Rolls_ - - 1 cup cottage cheese - ½ teaspoon Worcestershire sauce - 2 tablespoons chili sauce - Salt and pepper - 12 slices dried beef - -Mix cheese, sauces, and seasonings. Spread on beef, roll and fasten with -toothpicks. - - - _Cottage Canape Spread_ - - 2 cups sieved cottage cheese - 1 tablespoon bouillon paste - few drops onion juice - -Drain excess moisture from cottage cheese and force through fine sieve. -Combine with bouillon paste and onion juice and beat vigorously to -blend. Chill until ready to use. Use as a spread on crisp wafers. - - - _Cheese and Jelly Tray_ - - 1 pound cream-style cottage cheese - Toasted crackers - -Choice of one or more of the following: - - Raspberry jam - Strawberry preserves - Currant jelly - Orange marmalade - -Drain off excess moisture from cheese and put through a fine sieve or -whip until smooth. Pile in a serving dish. In a similar dish or dishes -unmold the jelly or jam, and place on one side of a round or square -tray. Arrange rows of over-lapping toasted crackers on the other side of -tray and serve while crackers are still warm. - - - _Fluffy Cottage Cheese_ - - 1 cup sieved cottage cheese - ¼ cup sour cream - Salt and pepper - -Mix cheese and sour cream lightly together, just enough to blend. Season -to taste. (More elaborate seasonings for cottage cheese are caraway and -poppy seeds, garlic and onion salts, and herbs.) Serve as a dip for -potato chips. - - - _Avocado Dunk_ - - 1 cup sieved cottage cheese - Salt and pepper - Pickle relish - Horseradish - 1 Avocado, mashed - Grated onion - Cream or mayonnaise - -Blend cottage cheese well with mashed avocado and seasoning. Thin with -cream or mayonnaise. Serve as a dip for potato chips. - - - _Cottage Cheese Spreads_ - -Combine cottage cheese, anchovies, paprika, and a dash of cayenne. Serve -on tiny crackers. - -Mix flaked salmon or tuna, lemon juice, olives and/or pickles, minced -parsley and blue cheese; serve on rye bread. - -Combine cottage cheese, chopped salted peanuts, and mayonnaise. Spread -on crackers. - -Combine ground dried beef, grated onion, and pickles with cottage -cheese. Serve on crackers. - - - _Stuffed Celery_ - -Fill crisp stalks of celery with cottage cheese. Arrange them petal -fashion on a round chop plate, and fill the center with olives. - - - - - _Salads_ - - - _Cheese and Lettuce Roll-Up_ - - 1 cup cottage cheese - ¼ teaspoon salt - ½ cup chopped stuffed olives - ½ cup walnut meats - Mayonnaise to moisten - -Roll a spoonful of the mixture in a large, crisp lettuce leaf; slip a -ring of green pepper around the center to hold it closed. Chill, then -serve with garnish of tomato wedges and cucumber slices. Enough filling -for 6 rolls. - - - _Two-Decker Salad_ - - - LIME LAYER - - 2 packages lime-flavored gelatin - 3 cups hot water - 1½ pounds cottage cheese, well drained - 1 tablespoon chopped onion - 1 tablespoon vinegar or lemon juice - ¼ cup horseradish - 2 tablespoons mayonnaise - -Dissolve gelatine in hot water. Chill until partially set. Beat until -light. Stir in remaining ingredients. Pour into 2½ quart mold which has -been rinsed in cold water. Chill until set. - - - TOMATO LAYER - - 4 cups fresh-cooked (or canned) tomatoes - ⅓ cup chopped onion - ¼ cup chopped celery leaves - 1 bay leaf - 2 whole cloves - 1 teaspoon salt - 2 tablespoons brown sugar - 2 tablespoons (2 envelopes) unflavored gelatin - ¼ cup cold water - 3 tablespoons lemon juice - 2 hard-cooked eggs, sliced - -Combine tomatoes, onion, celery leaves, bay leaf, cloves, salt and -sugar. Simmer 20 minutes; strain. There should be 3⅓ cups. Soften -gelatin in cold water, dissolve in hot tomato mixture. Add lemon juice. -Dip egg slices in gelatin and arrange against side of mold. Chill until -set. Pour in gelatin mixture; chill until firm. Unmold. Garnish plate -with endive. Top mold with flower of green pepper petals. Serves 12. - - - _Deviled Cottage Eggs_ - - 4 hard-cooked eggs, shelled - ¼ teaspoon dry mustard - 2 teaspoons vinegar - 1 tablespoon chopped olives - 1 tablespoon pickle relish - ½ to ¾ cups cottage cheese with chive - ¼ teaspoon salt - ⅛ teaspoon pepper - -Cut eggs in half lengthwise, remove yolks. Mash yolks; add mustard, -vinegar, chopped olives and relish. Add cottage cheese, mix well; season -with salt and pepper. Refill egg whites with mixture, piling it high. -Sprinkle with paprika, if desired. Serve in lettuce cups. - - - _Cottage Cheese Salad Ring_ - - 2 tablespoons plain, unflavored gelatin - ½ cup cold water - 2 pounds cottage cheese - 1 cup cream or top milk - 2 tablespoons lemon juice - 1 teaspoon onion juice - ¼ teaspoon paprika - Salt to taste - -Soften gelatin in cold water; dissolve over hot water. Mix cottage -cheese, cream, lemon juice, onion juice, paprika, and salt; add -dissolved gelatin. Turn into a ring mold that has been rinsed with cold -water; chill until firm. Unmold on crisp salad greens and fill center of -ring with desired fruit or vegetable salad. Serve with mayonnaise or -French dressing. Serves 8. - - - _Avocado Salad_ - -Peel the avocados, cut each in half lengthwise and remove the pits. For -each serving place half of an avocado on curly endive, fill the center -with cottage cheese to which has been added some tart French dressing. - - - _Cottage Cheese-Filled Tomatoes_ - - 6 medium tomatoes - 2 cups dry cottage cheese - ¼ cup mayonnaise or salad dressing - 3 tablespoons chopped pickle - 1 tablespoon minced onion - 3 tablespoons chopped pimiento - 3 tablespoons chopped walnut meats - -Peel tomatoes; cut slices from top and scoop out center. Sprinkle with -salt; invert to chill. Combine remaining ingredients and mix well; fill -tomato cups. Chill thoroughly. Serve on lettuce with additional -mayonnaise. Serves 6. - - - _Cottage Cheese-Potato Salad_ - - 3 cups cooked diced potatoes - ½ cup sliced celery - 1 tablespoon chopped green pepper - 1 tablespoon chopped pimiento - 2 tablespoons minced onion - 2 tablespoons chopped pickle - 1 cup mayonnaise - 1 teaspoon salt - ⅛ teaspoon pepper - 1 teaspoon dry mustard - 1 tablespoon lemon juice - 1 cup creamy cottage cheese - -Combine potatoes, celery, green pepper, pimiento, onion, and pickle. -Chill. Blend mayonnaise, seasonings, and lemon juice. Pour over potato -mixture; add cottage cheese and toss lightly. Serves 6 to 8. A super -picnic salad! - - - _Chive Cheese Mold_ - - 1 package lemon-flavored gelatin - 1 cup hot water - 1 cup cold water - ½ large avocado - 1 cup chive cottage cheese - 6 tablespoons mayonnaise - ⅓ cup chopped pecan meats - -Dissolve flavored gelatin in hot water. Add cold water. Chill until -syrupy. Mash avocado; mix with cottage cheese, mayonnaise, and nut -meats, and add to thickened gelatin. Pour into mold and chill. Garnish -with orange slices or segments. Serves 6. - - - _Gingerale Fruit Mold_ - - 1 cup hot water - 1 package lemon flavored gelatin - ¾ cup gingerale - 1 cup fruit cocktail, drained - juice of ½ lemon - - - FILLING - - 1 cup cottage cheese - ¼ cup pecans - 4 maraschino cherries, sliced - 1 tablespoon cream - 1 tablespoon mayonnaise - -Stir hot water into gelatin until dissolved. Chill until cool but not -thickened. Stir gingerale, fruit cocktail and lemon juice into cooled -gelatin; pour into ring mold rinsed in cold water. Chill until firm. At -serving time, combine cottage cheese, pecans, cherries, cream and -mayonnaise. Unmold fruit gelatin ring; fill center with cottage cheese -mixture. Serves 6. - - - _Cranberry Blizzard_ - - 1 pound whole cranberries - 2 cups water - 2 cups granulated sugar - 2 tablespoons plain gelatin - ½ cup cold water - -Boil cranberries in 2 cups water 5 minutes. Stir in sugar; boil 5 -minutes longer. Soften gelatin in ½ cup cold water; dissolve in hot -cranberries. Pour into oiled 8-inch ring mold. Chill overnight. Unmold -on large salad plate; garnish with crisp lettuce. Pile creamy cottage -cheese in center of ring. This recipe is grand for buffet suppers, with -chicken or turkey. Serves 8. - - - _Frozen Cheese and Pineapple Salad_ - - 1½ cups cottage cheese - ¾ cup whipping cream - ½ teaspoon salt - ¾ cup drained, shredded pineapple - ½ cup finely sliced dates - ¼ cup mayonnaise, or salad dressing - 3 tablespoons lemon juice - -Drain off excess moisture from cheese and beat with a fork or electric -mixer until smooth. Whip cream until stiff, then fold in cheese. Add -seasonings, well-drained pineapple, and dates; pour into a waxed -paper-lined freezing tray of the refrigerator. Freeze at coldest -temperature. Cut into slices, arrange on salad greens, and serve with -additional dressing. (Allow about three hours for freezing salad.) -Serves 6. Serve with nut bread and butter sandwiches for Dessert Bridge. - - - _Cottage Cheese and Strawberry Salad_ - - 2 cups cottage cheese - 2 cups sliced strawberries - 3 tablespoons honey French dressing - - - DRESSING - - ⅓ cup salad oil - 3 tablespoons lemon juice - ½ teaspoon salt - ⅓ cup strained honey - -Beat together the oil, lemon juice, and salt. Add honey slowly while -beating. Mix cottage cheese, strawberries, and French dressing. Put on -lettuce leaves. Garnish with mayonnaise and whole strawberry. - - - _Molded Fruit Salad_ - - 1 package lemon-flavored gelatin - 1 cup hot water - ½ cup creamy cottage cheese - 1 cup heavy cream, whipped - ½ cup broken walnut meats - ½ cup maraschino cherries, quartered - 1 cup crushed pineapple, well drained - -Dissolve gelatin in hot water. Chill until partially set. Fold in -cottage cheese and whipped cream, walnuts, cherries and pineapple. Pour -into 1-quart refrigerator tray. Chill until firm. Cut in squares to -serve. Serves 8. Delicious as salad or dessert! - - - _Peach Party Loaf_ - - 2 packages lemon-flavored gelatin - ¼ teaspoon salt - 1 cup hot canned peach syrup - 1½ cups hot grapefruit juice - 1½ cups drained sliced canned cling peaches - 2 tablespoons chopped pimiento - 1¼ cups cottage cheese - ½ cup chopped celery - 2 tablespoons chopped parsley - 1½ teaspoons grated onion - ½ teaspoon salt - Salad greens - -Dissolve gelatin and ¼ teaspoon salt in hot syrup and fruit juice. Cool -until slightly thickened. Arrange peaches and pimiento in bottom of -oiled 9x5x3-inch loaf pan and cover with half the gelatin mixture. Chill -until firm. Add cottage cheese, celery, parsley, onion, and ½ teaspoon -salt to remaining gelatin and blend. Turn into pan over firm peach -layer. Chill until firm. Unmold on crisp greens. Serve in slices. Makes -8 to 10 servings. - - - _Cottage Cheese Ring_ - - 1 tablespoon unflavored gelatin - ¼ cup cold water - 1½ cups cottage cheese - 2½ tablespoons Roquefort cheese - ¼ teaspoon salt - ¼ teaspoon paprika - ½ cup heavy cream, whipped - Fruit salad - -Soften gelatin in cold water; dissolve over hot water. Press cottage and -Roquefort cheese through sieve and mix thoroughly with gelatin, salt and -paprika. Fold in whipped cream. Pour into ring mold and chill until -firm. Unmold and fill center with fruit salad. Serve with mayonnaise -mixed with whipped cream. Serves 6. - - - - - _Salad Dressings_ - - - _Cottage Cheese Dressing_ - - 1 cup cottage cheese - 2 tablespoons mayonnaise - ¼ teaspoon paprika - 1 teaspoon Worcestershire sauce - Salt and pepper to taste - -Combine all ingredients and blend well. Makes about 1 cup dressing. - - - _Cottage Cheese-Fruit Dressing_ - - ½ cup cottage cheese - ½ cup cream - ½ cup lemon juice - ½ teaspoon salt - 1 tablespoon honey or sugar - 1 tablespoon chopped chives - Dash paprika - -Beat all ingredients together until smooth. Makes 1⅓ cups. - - - _Cottage Cheese-Vegetable Dressing_ - - 1 cup cottage cheese - 2 tablespoons vinegar - 3 tablespoons sugar - ¼ teaspoon salt - ¼ teaspoon paprika - ¼ teaspoon prepared mustard - 4 tablespoons catsup - -Combine all ingredients, blend well. - - - - - _Breads_ - - - _Cottage Pancakes_ - - 1 cup sifted flour - 1 teaspoon baking powder - ½ teaspoon salt - 1 teaspoon sugar - 2 egg yolks, slightly beaten - 1 cup milk - 2 tablespoons melted butter - 2 egg whites, stiffly beaten - -Sift flour once, measure, add baking powder, salt and sugar, and sift -again. Combine egg yolks and milk. Add gradually to flour mixture, -beating only until smooth. Add shortening. Fold in egg whites. Bake on -hot greased griddle. Spread with creamy cottage cheese, topped with -strawberry preserves. - - - _Filled Cheese Rolls_ - - 1 cake fresh yeast - ¼ cup lukewarm water - ¾ cup milk - 2 tablespoons butter - ¼ cup sugar - 1 teaspoon salt - 1 egg, beaten - 3 cups sifted all-purpose flour - - - FILLING - - 1 cup cottage cheese - ½ cup peanut butter, crunch style - -Soften yeast in lukewarm water. Heat milk to boiling point; remove from -heat and add butter, sugar, and salt. Cool to lukewarm; add yeast and -egg. Stir in flour, making a soft dough. Knead until satiny; place in a -bowl and cover with a damp cloth. Allow to rise until doubled in size, -about 1 to 1½ hours. Punch dough down and let it rest 10 minutes before -rolling out ¼ inch thick. Spread with filling; roll it up as for jelly -roll, and cut off 1-inch slices. Place cut side down on greased baking -sheet 1 inch apart. Cover, let rise until light. Bake in hot oven (400° -F.) 15 to 20 minutes. - - - _Cottage Cheese Blintzes_ - - - BATTER - - 2 eggs - 1 cup water - Dash of salt - 4 tablespoons flour - -Beat two eggs. Add water and salt. Pour into flour slowly, stirring -vigorously to obtain a smooth, thin batter. Pour about one tablespoon of -batter into a small slightly greased frying pan, spreading very thin -over the entire bottom. Cook over low heat on one side only, until it -will hold its shape, but does not brown. Turn out on cloth or paper and -repeat with the rest of the batter. - - - FILLING - - 1 egg - 1½ cups cottage cheese - 1 tablespoon melted butter - ¼ teaspoon salt - 1 teaspoon sugar - ¼ teaspoon cinnamon - ¼ cup raisins (if desired) - -Beat egg well. Add cottage cheese, melted butter, and seasoning. If -desired, ¼ cup raisins. Place 1 heaping tablespoon of the cheese mixture -on each blintze. Fold the edges over the filling and press in well. Cook -in butter until brown on both sides. Serve with sour cream. - - - _Cottage Cheese Crisps_ - - 1 cup sifted all-purpose flour - ¼ teaspoon salt - ½ teaspoon baking powder - ⅓ cup butter or substitute - 1 tablespoon milk - ½ cup cottage cheese - Paprika - ½ teaspoon celery seed (optional) - -Sift together flour, salt, and baking powder. Cut in butter. Add milk to -cottage cheese, then stir into flour mixture. Round dough upon floured -board and roll it to ⅛-inch thickness. Cut into ½-inch strips. Place -strips on baking sheet and brush with milk; sprinkle with paprika and -celery seed. Bake in hot oven (425° F.) 10 to 12 minutes until lightly -browned. - - - - - _Main Dishes_ - - - _Cottage Cheese Loaf_ - - 2 cups cooked lima beans (drain thoroughly) - 1½ pounds cottage cheese - 1 small can pimientos - 1 cup bread crumbs - 1 teaspoon salt - ½ teaspoon pepper - 1 can condensed tomato soup - -Put beans, cottage cheese and pimientos through a meat chopper, using -coarse blade. Mix well. Add bread crumbs and seasonings and form into a -roll. Bake in slightly greased pan, uncovered at 350° F., for about 30 -minutes. Heat the tomato soup, pour over the loaf and bake about 15 -minutes longer. Slice and serve with the tomato sauce. - - - _Mushroom Pie_ - - 2 tablespoons butter - ¼ cup diced onion - 2 cups hot cooked potatoes - 1 3-oz. can chopped broiled mushrooms - 1 pound creamed cottage cheese - ½ cup sour cream - 1 teaspoon salt - ⅛ teaspoon pepper - ½ teaspoon gravy maker - 2 eggs, well beaten - 1 9-inch pastry shell, unbaked - -Melt butter in small saucepan. Add onion and cook over moderate heat -five minutes, stirring occasionally. Meanwhile, cook and sieve potatoes. -Stir in mushrooms, cheese, sour cream, salt, pepper, gravy maker and -onions. Mix thoroughly. Fold in beaten eggs. Pour into unbaked shell. -Bake at 375° F., about one hour, or until puffy and brown. Serve hot as -main dish. - - - _Baked Macaroni and Cheese_ - - ½ cup sliced green onions - ¼ cup butter or cooking fat - 2 cups cooked macaroni - 2 cups cottage cheese - 2 tablespoons minced pimiento (optional) - 2 cups milk - 4 eggs, beaten slightly - Salt, pepper, celery seed to taste - 1 cup ripe olives, seeded - ½ cup minced parsley - -Saute onions until soft, but not brown. Combine with all remaining -ingredients and pour into deep, bright pottery casserole. Bake an hour -at 350° F. Garnish top with paprika before serving. - - - _French Cottage Cheese Pie_ - - 1 unbaked 9-inch pie shell - 2 cups cottage cheese - 3¼ cups sour cream - 2 cups hot mashed potatoes - 1 teaspoon salt - 3 tablespoons finely chopped onion - 3 tablespoons chopped pimiento - 2 eggs, well beaten - 1½ tablespoons butter - -Blend cottage cheese and sour cream together. Beat in mashed potatoes. -Mix thoroughly. Add salt, onion, pimiento. Fold in beaten eggs. Pour -into unbaked pie shell, dot with butter. Bake in moderate oven (350° F.) -1¼ hours, until golden brown. Serve hot as main dish. (Many French -families like this pie cold, with mixed green salad and a hot soup.) - - - _Curried Cottage Cheese and Eggs in Rice Nests_ - - 2 tablespoons butter - 2 tablespoons flour - ¾ cup milk - 1 teaspoon curry powder - ½ teaspoon onion juice - 1½ cups cottage cheese - Salt and pepper - 6 hard-cooked eggs - Hot boiled rice - -Melt butter in a double boiler. Add flour and mix well. Add milk -gradually and cook, stirring constantly, until thickened. Add curry -powder, onion juice, cottage cheese, and salt and pepper to taste. Fold -in the diced eggs, reserving six slices for garnish. Reheat. Serve on -nests of rice. Serves 6. - - - _Tuna-Cheese Pinwheels_ - -1 batch biscuit dough or mix - - - FILLING - - 1 green onion, with stem, minced - 1 7-oz. can flaked tuna - 1 cup cottage cheese - - - MUSHROOM SAUCE - - 1 4-oz. can mushrooms, with juice - 1 small onion - 2 tablespoons butter - 2 tablespoons flour - ½ teaspoon salt - ⅛ teaspoon pepper - 1½ cups milk - -Make your favorite biscuit dough, or prepared mix. Combine onion, tuna, -cottage cheese. Roll dough ¼ inch thick, spread with tuna mixture; roll -as for jelly roll. Cut in ½ inch slices; place 1 inch apart on greased -cookie sheet. Bake 20-25 minutes at 250° F. Sauce: Chop mushrooms and -onion; saute in butter. Shake flour and seasonings in small jar with -mushroom juice. Add to mushroom and onion; blend in milk. Stir -constantly over low heat until thickened. Pour over pinwheels, allowing -2 per serving. Serves 6. - - - _Cottage Cheese and Egg Plant Casserole_ - - 1 egg plant - 1 cup cottage cheese (dry) - 3 slices bread - ½ onion, sliced - 1 green pepper, chopped - 1 whole pimiento, chopped - pepper and marjoram - 1 egg - 2 tablespoons butter - Paprika - ½ teaspoon salt - -Peel the egg plant and cube. Put in a sauce pan with ½ cup water and -cook covered for 15 minutes. Add unbeaten egg and 2 slices bread, -flaked. Stir in cottage cheese, onion and seasoning. Pour into buttered -casserole. Flake 1 slice bread over top, dot with butter, and sprinkle -with paprika. Bake in 350° F. oven for 45 minutes. Serves 4-6. - - - _Macaroni Romanoff_ - -Two kinds of cheese, cottage and a sharp Cheddar type, give this -macaroni dish unexpected flavor. It is complete enough for the main part -of a meal, a recipe that you will use frequently. - - 3 cups cooked macaroni - 1 cup cottage cheese - 1 cup sour cream - ¼ cup chopped onions - 1 teaspoon Worcestershire sauce - ½ teaspoon salt - 4 drops Tabasco sauce - 2 tablespoons chopped parsley - ¼ cup grated Cheddar-type cheese - -Combine all ingredients except grated cheese. Place in greased -casserole. Sprinkle with cheese. Bake in a moderate oven (350° F.) about -40 minutes. Serves 4 to 6. - - - _Tuna-Cheese Bake_ - - 2 cups cottage cheese - 1 can tuna (7 oz.) - ½ cup dry bread crumbs - 2 eggs, beaten - ½ teaspoon salt - ¼ teaspoon pepper - ¾ teaspoon celery salt - Dash of steak sauce - 2 tablespoons butter - -Combine cheese, tuna, ¼ cup bread crumbs, and seasonings. Blend into -beaten eggs. Place in oiled casserole (1 quart). Sprinkle with remaining -crumbs, buttered. Set in pan of hot water; bake in moderate oven (375° -F.) about 30 minutes or until mixture is firm. Serves 4. - - - _Cottage Cheese Puffs_ - - 1 cup sieved cottage cheese - 1 cup dry bread crumbs - ¾ teaspoon salt - ¼ teaspoon onion salt - 1 teaspoon chopped parsley - ½ cup chopped peanuts - 1 egg, beaten - -Combine cottage cheese, ¾ cup bread crumbs, salt, onion salt, parsley -and peanuts with beaten egg; mix well. Shape into patties; roll in -remaining bread crumbs. Bake in greased muffin tins in hot oven (400° -F.) 10 minutes. Served with spicy Spanish sauce. - - - _Cottage Timbales_ - - 1½ cups cottage cheese - 1½ cups cooked rice or fine noodles - 1 cup finely diced or chopped cooked meat - 1 tablespoon chopped green pepper - 1 teaspoon minced onion - ¾ teaspoon salt - ¼ cup milk - 3 eggs, slightly beaten - 1¼ cups tomato juice - 2 tablespoons butter - 2 tablespoons flour - ½ teaspoon sugar - Salt and pepper to taste - -Combine cottage cheese, rice or cooked noodles, meat, green pepper, -onion, salt, milk and eggs and blend. Fill well oiled custard cups with -the mixture and set in a shallow pan of water. Bake in a 350° F. oven -for about 45 minutes, or until a knife inserted in the center comes out -clean. Unmold and serve with tomato sauce. - - - SAUCE - -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. - - - For additional copies of this booklet mail 15c coin or stamps to - - MILK INDUSTRY FOUNDATION - 1625 Eye Street - Washington 6, D. C. - - [Illustration: MILK INDUSTRY FOUNDATION] - - - - - 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_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK COTTAGE CHEESE RECIPE BOOK *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. 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margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; font-size:110%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Cottage Cheese Recipe Book, by Anonymous</div> - -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Cottage Cheese Recipe Book</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Anonymous</div> - -<div style='display:block; margin:1em 0'>Release Date: May 13, 2021 [eBook #65327]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK COTTAGE CHEESE RECIPE BOOK ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Cottage Cheese Recipe Book" width="500" height="702" /> -</div> -<div class="box"> -<h1><i class="cur green">Cottage Cheese Recipe Book</i></h1> -<p class="center"><i class="cur">Appetizers</i> -<br /><i class="cur">Salads</i> -<br /><i class="cur">Salad Dressings</i> -<br /><i class="cur">Breads</i> -<br /><i class="cur">Main Dishes</i> -<br /><i class="cur">Desserts</i></p> -<p class="center"><i class="cur xlarge b">Borden Company</i></p> -</div> -<div class="pb" id="Page_1">1</div> -<h2 id="c1"><span class="small"><i>Nutritive Value of Cottage Cheese</i></span></h2> -<p>Cottage cheese is a concentrated form of milk. -One pound of cottage cheese contains most of the -protein, calcium, phosphorous, iron, and vitamins -found in three quarts of milk.</p> -<p>Three ounces of cottage cheese furnishes about -50% of an adult’s daily requirement for calcium.</p> -<p>Cottage cheese is a complete protein (builds, repairs, -and maintains body tissue); therefore, it is -particularly desirable for growing children and is -an ideal food for adults.</p> -<p>Cottage cheese is easily digested and readily -assimilated. It is an important food for the person -desiring to lose weight because of its high nutritive -value and low caloric content. One ounce of -creamed cottage cheese supplies about 30 calories.</p> -<p>In addition to its concentrated food value, cottage -cheese is also a very versatile food. It can be -served in a variety of tempting ways because it -combines nicely with almost any type of food.</p> -<div class="pb" id="Page_2">2</div> -<div class="img" id="fig1"> -<img src="images/p01.jpg" alt="" width="486" height="800" /> -<p class="pcap">WHAT BECOMES OF THE MILK DISTRIBUTOR’S DOLLAR</p> -</div> -<table class="center"> -<tr><td class="l">SALARIES & WAGES </td><td class="l"> </td><td class="l">.2080</td></tr> -<tr><td class="l"><span class="hst">Cost of Raw Milk delivered at the plant</span> </td><td class="l">.5146<a class="fn" id="fr_1" href="#fn_1">[1]</a></td></tr> -<tr><td class="l"><span class="hst">Other Material Costs—cream, skim milk, chocolate, etc.</span> </td><td class="l">.1039</td></tr> -<tr><td class="l">MATERIAL COSTS </td><td class="l"> </td><td class="l">.6185</td></tr> -<tr><td class="l">INSURANCE, DEPRECIATION & ALL OTHER EXPENSE </td><td class="l"> </td><td class="l">.0304</td></tr> -<tr><td class="l">CONTAINERS, BOTTLES, CANS, ETC. </td><td class="l"> </td><td class="l">.0405</td></tr> -<tr><td class="l">PLANT DELIVERY & OFFICE SUPPLIES </td><td class="l"> </td><td class="l">.0525</td></tr> -<tr><td class="l">TAXES & LICENSES </td><td class="l"> </td><td class="l">.0217</td></tr> -<tr><td class="l">ADVERTISING </td><td class="l"> </td><td class="l">.0078</td></tr> -<tr><td class="l">NET OPER. PROFIT </td><td class="l"> </td><td class="l">.0206<a class="fn" id="fr_2" href="#fn_2">[2]</a></td></tr> -</table> -<p><span class="ssn">Chart shows operating results of 313 distributing companies -in 42 states, the District of Columbia and Hawaii with combined -sales of $1,014,915,023 in 1949. Averages are from -figures submitted to the Indiana University School of Business -for the Milk Industry Foundation.</span></p> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a><span class="ssn">(includes .0138 paid by 73 firms for transaction which was not deducted from the amount paid the producer)</span> -</div><div class="fndef"><a class="fn" id="fn_2" href="#fr_2">[2]</a><span class="ss">This is about ⅖ of a cent a quart.</span> -</div> -</div> -<div class="pb" id="Page_3">3</div> -<h2 id="toc" class="center"><i>Table of Contents</i></h2> -<dl class="toc"> -<dt class="small"><span class="sc">Page</span></dt> -<dt><a href="#c1">Nutritive value of Cottage Cheese</a> 1</dt> -<dt><a href="#c2">Appetizers</a> 5</dt> -<dt><a href="#c3">Salads</a> 7</dt> -<dt><a href="#c4">Salad Dressings</a> 13</dt> -<dt><a href="#c5">Breads</a> 14</dt> -<dt><a href="#c6">Main Dishes</a> 16</dt> -<dt><a href="#c7">Desserts</a> 25</dt> -</dl> -<div class="pb" id="Page_5">5</div> -<h2 id="c2"><span class="small"><i>Appetizers</i></span></h2> -<h3><i>Cottage Cheese Rolls</i></h3> -<div class="verse"> -<p class="t0">1 cup cottage cheese</p> -<p class="t0">½ teaspoon Worcestershire sauce</p> -<p class="t0">2 tablespoons chili sauce</p> -<p class="t0">Salt and pepper</p> -<p class="t0">12 slices dried beef</p> -</div> -<p>Mix cheese, sauces, and seasonings. Spread on beef, roll and fasten -with toothpicks.</p> -<h3><i>Cottage Canape Spread</i></h3> -<div class="verse"> -<p class="t0">2 cups sieved cottage cheese</p> -<p class="t0">1 tablespoon bouillon paste</p> -<p class="t0">few drops onion juice</p> -</div> -<p>Drain excess moisture from cottage cheese and force through fine -sieve. Combine with bouillon paste and onion juice and beat vigorously -to blend. Chill until ready to use. Use as a spread on crisp -wafers.</p> -<h3><i>Cheese and Jelly Tray</i></h3> -<div class="verse"> -<p class="t0">1 pound cream-style cottage cheese</p> -<p class="t0">Toasted crackers</p> -</div> -<p>Choice of one or more of the following:</p> -<div class="verse"> -<p class="t0">Raspberry jam</p> -<p class="t0">Strawberry preserves</p> -<p class="t0">Currant jelly</p> -<p class="t0">Orange marmalade</p> -</div> -<p>Drain off excess moisture from cheese and put through a fine sieve -or whip until smooth. Pile in a serving dish. In a similar dish or -dishes unmold the jelly or jam, and place on one side of a round or -square tray. Arrange rows of over-lapping toasted crackers on the -other side of tray and serve while crackers are still warm.</p> -<div class="pb" id="Page_6">6</div> -<h3><i>Fluffy Cottage Cheese</i></h3> -<div class="verse"> -<p class="t0">1 cup sieved cottage cheese</p> -<p class="t0">¼ cup sour cream</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Mix cheese and sour cream lightly together, just enough to blend. -Season to taste. (More elaborate seasonings for cottage cheese are -caraway and poppy seeds, garlic and onion salts, and herbs.) Serve -as a dip for potato chips.</p> -<h3><i>Avocado Dunk</i></h3> -<div class="verse"> -<p class="t0">1 cup sieved cottage cheese</p> -<p class="t0">Salt and pepper</p> -<p class="t0">Pickle relish</p> -<p class="t0">Horseradish</p> -<p class="t0">1 Avocado, mashed</p> -<p class="t0">Grated onion</p> -<p class="t0">Cream or mayonnaise</p> -</div> -<p>Blend cottage cheese well with mashed avocado and seasoning. Thin -with cream or mayonnaise. Serve as a dip for potato chips.</p> -<h3><i>Cottage Cheese Spreads</i></h3> -<p>Combine cottage cheese, anchovies, paprika, and a dash of -cayenne. Serve on tiny crackers.</p> -<p>Mix flaked salmon or tuna, lemon juice, olives and/or pickles, -minced parsley and blue cheese; serve on rye bread.</p> -<p>Combine cottage cheese, chopped salted peanuts, and mayonnaise. -Spread on crackers.</p> -<p>Combine ground dried beef, grated onion, and pickles with cottage -cheese. Serve on crackers.</p> -<h3><i>Stuffed Celery</i></h3> -<p>Fill crisp stalks of celery with cottage cheese. Arrange them -petal fashion on a round chop plate, and fill the center with olives.</p> -<div class="pb" id="Page_7">7</div> -<h2 id="c3"><span class="small"><i>Salads</i></span></h2> -<h3><i>Cheese and Lettuce Roll-Up</i></h3> -<div class="verse"> -<p class="t0">1 cup cottage cheese</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">½ cup chopped stuffed olives</p> -<p class="t0">½ cup walnut meats</p> -<p class="t0">Mayonnaise to moisten</p> -</div> -<p>Roll a spoonful of the mixture in a large, crisp lettuce leaf; slip a -ring of green pepper around the center to hold it closed. Chill, then -serve with garnish of tomato wedges and cucumber slices. Enough -filling for 6 rolls.</p> -<h3><i>Two-Decker Salad</i></h3> -<h4>LIME LAYER</h4> -<div class="verse"> -<p class="t0">2 packages lime-flavored gelatin</p> -<p class="t0">3 cups hot water</p> -<p class="t0">1½ pounds cottage cheese, well drained</p> -<p class="t0">1 tablespoon chopped onion</p> -<p class="t0">1 tablespoon vinegar or lemon juice</p> -<p class="t0">¼ cup horseradish</p> -<p class="t0">2 tablespoons mayonnaise</p> -</div> -<p>Dissolve gelatine in hot water. Chill until partially set. Beat until -light. Stir in remaining ingredients. Pour into 2½ quart mold which -has been rinsed in cold water. Chill until set.</p> -<h4>TOMATO LAYER</h4> -<div class="verse"> -<p class="t0">4 cups fresh-cooked (or canned) tomatoes</p> -<p class="t0">⅓ cup chopped onion</p> -<p class="t0">¼ cup chopped celery leaves</p> -<p class="t0">1 bay leaf</p> -<p class="t0">2 whole cloves</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">2 tablespoons brown sugar</p> -<p class="t0">2 tablespoons (2 envelopes) unflavored gelatin</p> -<p class="t0">¼ cup cold water</p> -<p class="t0">3 tablespoons lemon juice</p> -<p class="t0">2 hard-cooked eggs, sliced</p> -</div> -<p>Combine tomatoes, onion, celery leaves, bay leaf, cloves, salt and -sugar. Simmer 20 minutes; strain. There should be 3⅓ cups. Soften -gelatin in cold water, dissolve in hot tomato mixture. Add lemon -juice. Dip egg slices in gelatin and arrange against side of mold. -Chill until set. Pour in gelatin mixture; chill until firm. Unmold. -Garnish plate with endive. Top mold with flower of green pepper -petals. Serves 12.</p> -<div class="pb" id="Page_8">8</div> -<h3><i>Deviled Cottage Eggs</i></h3> -<div class="verse"> -<p class="t0">4 hard-cooked eggs, shelled</p> -<p class="t0">¼ teaspoon dry mustard</p> -<p class="t0">2 teaspoons vinegar</p> -<p class="t0">1 tablespoon chopped olives</p> -<p class="t0">1 tablespoon pickle relish</p> -<p class="t0">½ to ¾ cups cottage cheese with chive</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -</div> -<p>Cut eggs in half lengthwise, remove yolks. Mash yolks; add mustard, -vinegar, chopped olives and relish. Add cottage cheese, mix -well; season with salt and pepper. Refill egg whites with mixture, -piling it high. Sprinkle with paprika, if desired. Serve in lettuce -cups.</p> -<h3><i>Cottage Cheese Salad Ring</i></h3> -<div class="verse"> -<p class="t0">2 tablespoons plain, unflavored gelatin</p> -<p class="t0">½ cup cold water</p> -<p class="t0">2 pounds cottage cheese</p> -<p class="t0">1 cup cream or top milk</p> -<p class="t0">2 tablespoons lemon juice</p> -<p class="t0">1 teaspoon onion juice</p> -<p class="t0">¼ teaspoon paprika</p> -<p class="t0">Salt to taste</p> -</div> -<p>Soften gelatin in cold water; dissolve over hot water. Mix cottage -cheese, cream, lemon juice, onion juice, paprika, and salt; add -dissolved gelatin. Turn into a ring mold that has been rinsed with -cold water; chill until firm. Unmold on crisp salad greens and fill -center of ring with desired fruit or vegetable salad. Serve with -mayonnaise or French dressing. Serves 8.</p> -<h3><i>Avocado Salad</i></h3> -<p>Peel the avocados, cut each in half lengthwise and remove the pits. -For each serving place half of an avocado on curly endive, fill the -center with cottage cheese to which has been added some tart -French dressing.</p> -<div class="pb" id="Page_9">9</div> -<h3><i>Cottage Cheese-Filled Tomatoes</i></h3> -<div class="verse"> -<p class="t0">6 medium tomatoes</p> -<p class="t0">2 cups dry cottage cheese</p> -<p class="t0">¼ cup mayonnaise or salad dressing</p> -<p class="t0">3 tablespoons chopped pickle</p> -<p class="t0">1 tablespoon minced onion</p> -<p class="t0">3 tablespoons chopped pimiento</p> -<p class="t0">3 tablespoons chopped walnut meats</p> -</div> -<p>Peel tomatoes; cut slices from top and scoop out center. Sprinkle -with salt; invert to chill. Combine remaining ingredients and mix -well; fill tomato cups. Chill thoroughly. Serve on lettuce with additional -mayonnaise. Serves 6.</p> -<h3><i>Cottage Cheese-Potato Salad</i></h3> -<div class="verse"> -<p class="t0">3 cups cooked diced potatoes</p> -<p class="t0">½ cup sliced celery</p> -<p class="t0">1 tablespoon chopped green pepper</p> -<p class="t0">1 tablespoon chopped pimiento</p> -<p class="t0">2 tablespoons minced onion</p> -<p class="t0">2 tablespoons chopped pickle</p> -<p class="t0">1 cup mayonnaise</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">1 teaspoon dry mustard</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">1 cup creamy cottage cheese</p> -</div> -<p>Combine potatoes, celery, green pepper, pimiento, onion, and -pickle. Chill. Blend mayonnaise, seasonings, and lemon juice. Pour -over potato mixture; add cottage cheese and toss lightly. Serves 6 -to 8. A super picnic salad!</p> -<h3><i>Chive Cheese Mold</i></h3> -<div class="verse"> -<p class="t0">1 package lemon-flavored gelatin</p> -<p class="t0">1 cup hot water</p> -<p class="t0">1 cup cold water</p> -<p class="t0">½ large avocado</p> -<p class="t0">1 cup chive cottage cheese</p> -<p class="t0">6 tablespoons mayonnaise</p> -<p class="t0">⅓ cup chopped pecan meats</p> -</div> -<p>Dissolve flavored gelatin in hot water. Add cold water. Chill until -syrupy. Mash avocado; mix with cottage cheese, mayonnaise, and -nut meats, and add to thickened gelatin. Pour into mold and chill. -Garnish with orange slices or segments. Serves 6.</p> -<div class="pb" id="Page_10">10</div> -<h3><i>Gingerale Fruit Mold</i></h3> -<div class="verse"> -<p class="t0">1 cup hot water</p> -<p class="t0">1 package lemon flavored gelatin</p> -<p class="t0">¾ cup gingerale</p> -<p class="t0">1 cup fruit cocktail, drained</p> -<p class="t0">juice of ½ lemon</p> -</div> -<h4>FILLING</h4> -<div class="verse"> -<p class="t0">1 cup cottage cheese</p> -<p class="t0">¼ cup pecans</p> -<p class="t0">4 maraschino cherries, sliced</p> -<p class="t0">1 tablespoon cream</p> -<p class="t0">1 tablespoon mayonnaise</p> -</div> -<p>Stir hot water into gelatin until dissolved. Chill until cool but not -thickened. Stir gingerale, fruit cocktail and lemon juice into cooled -gelatin; pour into ring mold rinsed in cold water. Chill until firm. -At serving time, combine cottage cheese, pecans, cherries, cream -and mayonnaise. Unmold fruit gelatin ring; fill center with cottage -cheese mixture. Serves 6.</p> -<h3><i>Cranberry Blizzard</i></h3> -<div class="verse"> -<p class="t0">1 pound whole cranberries</p> -<p class="t0">2 cups water</p> -<p class="t0">2 cups granulated sugar</p> -<p class="t0">2 tablespoons plain gelatin</p> -<p class="t0">½ cup cold water</p> -</div> -<p>Boil cranberries in 2 cups water 5 minutes. Stir in sugar; boil 5 -minutes longer. Soften gelatin in ½ cup cold water; dissolve in hot -cranberries. Pour into oiled 8-inch ring mold. Chill overnight. -Unmold on large salad plate; garnish with crisp lettuce. Pile -creamy cottage cheese in center of ring. This recipe is grand for -buffet suppers, with chicken or turkey. Serves 8.</p> -<div class="pb" id="Page_11">11</div> -<h3><i>Frozen Cheese and Pineapple Salad</i></h3> -<div class="verse"> -<p class="t0">1½ cups cottage cheese</p> -<p class="t0">¾ cup whipping cream</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¾ cup drained, shredded pineapple</p> -<p class="t0">½ cup finely sliced dates</p> -<p class="t0">¼ cup mayonnaise, or salad dressing</p> -<p class="t0">3 tablespoons lemon juice</p> -</div> -<p>Drain off excess moisture from cheese and beat with a fork or electric -mixer until smooth. Whip cream until stiff, then fold in cheese. -Add seasonings, well-drained pineapple, and dates; pour into a -waxed paper-lined freezing tray of the refrigerator. Freeze at coldest -temperature. Cut into slices, arrange on salad greens, and serve -with additional dressing. (Allow about three hours for freezing -salad.) Serves 6. Serve with nut bread and butter sandwiches for -Dessert Bridge.</p> -<h3><i>Cottage Cheese and Strawberry Salad</i></h3> -<div class="verse"> -<p class="t0">2 cups cottage cheese</p> -<p class="t0">2 cups sliced strawberries</p> -<p class="t0">3 tablespoons honey French dressing</p> -</div> -<h4>DRESSING</h4> -<div class="verse"> -<p class="t0">⅓ cup salad oil</p> -<p class="t0">3 tablespoons lemon juice</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅓ cup strained honey</p> -</div> -<p>Beat together the oil, lemon juice, and salt. Add honey slowly while -beating. Mix cottage cheese, strawberries, and French dressing. -Put on lettuce leaves. Garnish with mayonnaise and whole strawberry.</p> -<div class="pb" id="Page_12">12</div> -<h3><i>Molded Fruit Salad</i></h3> -<div class="verse"> -<p class="t0">1 package lemon-flavored gelatin</p> -<p class="t0">1 cup hot water</p> -<p class="t0">½ cup creamy cottage cheese</p> -<p class="t0">1 cup heavy cream, whipped</p> -<p class="t0">½ cup broken walnut meats</p> -<p class="t0">½ cup maraschino cherries, quartered</p> -<p class="t0">1 cup crushed pineapple, well drained</p> -</div> -<p>Dissolve gelatin in hot water. Chill until partially set. Fold in -cottage cheese and whipped cream, walnuts, cherries and pineapple. -Pour into 1-quart refrigerator tray. Chill until firm. Cut in -squares to serve. Serves 8. Delicious as salad or dessert!</p> -<h3><i>Peach Party Loaf</i></h3> -<div class="verse"> -<p class="t0">2 packages lemon-flavored gelatin</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1 cup hot canned peach syrup</p> -<p class="t0">1½ cups hot grapefruit juice</p> -<p class="t0">1½ cups drained sliced canned cling peaches</p> -<p class="t0">2 tablespoons chopped pimiento</p> -<p class="t0">1¼ cups cottage cheese</p> -<p class="t0">½ cup chopped celery</p> -<p class="t0">2 tablespoons chopped parsley</p> -<p class="t0">1½ teaspoons grated onion</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">Salad greens</p> -</div> -<p>Dissolve gelatin and ¼ teaspoon salt in hot syrup and fruit juice. -Cool until slightly thickened. Arrange peaches and pimiento in -bottom of oiled 9x5x3-inch loaf pan and cover with half the gelatin -mixture. Chill until firm. Add cottage cheese, celery, parsley, onion, -and ½ teaspoon salt to remaining gelatin and blend. Turn into pan -over firm peach layer. Chill until firm. Unmold on crisp greens. -Serve in slices. Makes 8 to 10 servings.</p> -<div class="pb" id="Page_13">13</div> -<h3><i>Cottage Cheese Ring</i></h3> -<div class="verse"> -<p class="t0">1 tablespoon unflavored gelatin</p> -<p class="t0">¼ cup cold water</p> -<p class="t0">1½ cups cottage cheese</p> -<p class="t0">2½ tablespoons Roquefort cheese</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¼ teaspoon paprika</p> -<p class="t0">½ cup heavy cream, whipped</p> -<p class="t0">Fruit salad</p> -</div> -<p>Soften gelatin in cold water; dissolve over hot water. Press cottage -and Roquefort cheese through sieve and mix thoroughly with gelatin, -salt and paprika. Fold in whipped cream. Pour into ring mold -and chill until firm. Unmold and fill center with fruit salad. Serve -with mayonnaise mixed with whipped cream. Serves 6.</p> -<h2 id="c4"><span class="small"><i>Salad Dressings</i></span></h2> -<h3><i>Cottage Cheese Dressing</i></h3> -<div class="verse"> -<p class="t0">1 cup cottage cheese</p> -<p class="t0">2 tablespoons mayonnaise</p> -<p class="t0">¼ teaspoon paprika</p> -<p class="t0">1 teaspoon Worcestershire sauce</p> -<p class="t0">Salt and pepper to taste</p> -</div> -<p>Combine all ingredients and blend well. Makes about 1 cup -dressing.</p> -<h3><i>Cottage Cheese-Fruit Dressing</i></h3> -<div class="verse"> -<p class="t0">½ cup cottage cheese</p> -<p class="t0">½ cup cream</p> -<p class="t0">½ cup lemon juice</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 tablespoon honey or sugar</p> -<p class="t0">1 tablespoon chopped chives</p> -<p class="t0">Dash paprika</p> -</div> -<p>Beat all ingredients together until smooth. Makes 1⅓ cups.</p> -<h3><i>Cottage Cheese-Vegetable Dressing</i></h3> -<div class="verse"> -<p class="t0">1 cup cottage cheese</p> -<p class="t0">2 tablespoons vinegar</p> -<p class="t0">3 tablespoons sugar</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¼ teaspoon paprika</p> -<p class="t0">¼ teaspoon prepared mustard</p> -<p class="t0">4 tablespoons catsup</p> -</div> -<p>Combine all ingredients, blend well.</p> -<div class="pb" id="Page_14">14</div> -<h2 id="c5"><span class="small"><i>Breads</i></span></h2> -<h3><i>Cottage Pancakes</i></h3> -<div class="verse"> -<p class="t0">1 cup sifted flour</p> -<p class="t0">1 teaspoon baking powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 teaspoon sugar</p> -<p class="t0">2 egg yolks, slightly beaten</p> -<p class="t0">1 cup milk</p> -<p class="t0">2 tablespoons melted butter</p> -<p class="t0">2 egg whites, stiffly beaten</p> -</div> -<p>Sift flour once, measure, add baking powder, salt and sugar, and -sift again. Combine egg yolks and milk. Add gradually to flour mixture, -beating only until smooth. Add shortening. Fold in egg -whites. Bake on hot greased griddle. Spread with creamy cottage -cheese, topped with strawberry preserves.</p> -<h3><i>Filled Cheese Rolls</i></h3> -<div class="verse"> -<p class="t0">1 cake fresh yeast</p> -<p class="t0">¼ cup lukewarm water</p> -<p class="t0">¾ cup milk</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">¼ cup sugar</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 egg, beaten</p> -<p class="t0">3 cups sifted all-purpose flour</p> -</div> -<h4>FILLING</h4> -<div class="verse"> -<p class="t0">1 cup cottage cheese</p> -<p class="t0">½ cup peanut butter, crunch style</p> -</div> -<p>Soften yeast in lukewarm water. Heat milk to boiling point; -remove from heat and add butter, sugar, and salt. Cool to lukewarm; -add yeast and egg. Stir in flour, making a soft dough. Knead -until satiny; place in a bowl and cover with a damp cloth. Allow to -rise until doubled in size, about 1 to 1½ hours. Punch dough down -and let it rest 10 minutes before rolling out ¼ inch thick. Spread -with filling; roll it up as for jelly roll, and cut off 1-inch slices. -Place cut side down on greased baking sheet 1 inch apart. Cover, let -rise until light. Bake in hot oven (400° F.) 15 to 20 minutes.</p> -<div class="pb" id="Page_15">15</div> -<h3><i>Cottage Cheese Blintzes</i></h3> -<h4>BATTER</h4> -<div class="verse"> -<p class="t0">2 eggs</p> -<p class="t0">1 cup water</p> -<p class="t0">Dash of salt</p> -<p class="t0">4 tablespoons flour</p> -</div> -<p>Beat two eggs. Add water and salt. Pour into flour slowly, stirring -vigorously to obtain a smooth, thin batter. Pour about one tablespoon -of batter into a small slightly greased frying pan, spreading -very thin over the entire bottom. Cook over low heat on one side -only, until it will hold its shape, but does not brown. Turn out on -cloth or paper and repeat with the rest of the batter.</p> -<h4>FILLING</h4> -<div class="verse"> -<p class="t0">1 egg</p> -<p class="t0">1½ cups cottage cheese</p> -<p class="t0">1 tablespoon melted butter</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1 teaspoon sugar</p> -<p class="t0">¼ teaspoon cinnamon</p> -<p class="t0">¼ cup raisins (if desired)</p> -</div> -<p>Beat egg well. Add cottage cheese, melted butter, and seasoning. If -desired, ¼ cup raisins. Place 1 heaping tablespoon of the cheese -mixture on each blintze. Fold the edges over the filling and press in -well. Cook in butter until brown on both sides. Serve with sour -cream.</p> -<h3><i>Cottage Cheese Crisps</i></h3> -<div class="verse"> -<p class="t0">1 cup sifted all-purpose flour</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">½ teaspoon baking powder</p> -<p class="t0">⅓ cup butter or substitute</p> -<p class="t0">1 tablespoon milk</p> -<p class="t0">½ cup cottage cheese</p> -<p class="t0">Paprika</p> -<p class="t0">½ teaspoon celery seed (optional)</p> -</div> -<p>Sift together flour, salt, and baking powder. Cut in butter. Add -milk to cottage cheese, then stir into flour mixture. Round dough -upon floured board and roll it to ⅛-inch thickness. Cut into ½-inch -strips. Place strips on baking sheet and brush with milk; sprinkle -with paprika and celery seed. Bake in hot oven (425° F.) 10 to 12 -minutes until lightly browned.</p> -<div class="pb" id="Page_16">16</div> -<h2 id="c6"><span class="small"><i>Main Dishes</i></span></h2> -<h3><i>Cottage Cheese Loaf</i></h3> -<div class="verse"> -<p class="t0">2 cups cooked lima beans (drain thoroughly)</p> -<p class="t0">1½ pounds cottage cheese</p> -<p class="t0">1 small can pimientos</p> -<p class="t0">1 cup bread crumbs</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">½ teaspoon pepper</p> -<p class="t0">1 can condensed tomato soup</p> -</div> -<p>Put beans, cottage cheese and pimientos through a meat chopper, -using coarse blade. Mix well. Add bread crumbs and seasonings and -form into a roll. Bake in slightly greased pan, uncovered at 350° F., -for about 30 minutes. Heat the tomato soup, pour over the loaf and -bake about 15 minutes longer. Slice and serve with the tomato -sauce.</p> -<h3><i>Mushroom Pie</i></h3> -<div class="verse"> -<p class="t0">2 tablespoons butter</p> -<p class="t0">¼ cup diced onion</p> -<p class="t0">2 cups hot cooked potatoes</p> -<p class="t0">1 3-oz. can chopped broiled mushrooms</p> -<p class="t0">1 pound creamed cottage cheese</p> -<p class="t0">½ cup sour cream</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">½ teaspoon gravy maker</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">1 9-inch pastry shell, unbaked</p> -</div> -<p>Melt butter in small saucepan. Add onion and cook over moderate -heat five minutes, stirring occasionally. Meanwhile, cook and sieve -potatoes. Stir in mushrooms, cheese, sour cream, salt, pepper, gravy -maker and onions. Mix thoroughly. Fold in beaten eggs. Pour into -unbaked shell. Bake at 375° F., about one hour, or until puffy and -brown. Serve hot as main dish.</p> -<div class="pb" id="Page_17">17</div> -<h3><i>Baked Macaroni and Cheese</i></h3> -<div class="verse"> -<p class="t0">½ cup sliced green onions</p> -<p class="t0">¼ cup butter or cooking fat</p> -<p class="t0">2 cups cooked macaroni</p> -<p class="t0">2 cups cottage cheese</p> -<p class="t0">2 tablespoons minced pimiento (optional)</p> -<p class="t0">2 cups milk</p> -<p class="t0">4 eggs, beaten slightly</p> -<p class="t0">Salt, pepper, celery seed to taste</p> -<p class="t0">1 cup ripe olives, seeded</p> -<p class="t0">½ cup minced parsley</p> -</div> -<p>Saute onions until soft, but not brown. Combine with all remaining -ingredients and pour into deep, bright pottery casserole. Bake an -hour at 350° F. Garnish top with paprika before serving.</p> -<h3><i>French Cottage Cheese Pie</i></h3> -<div class="verse"> -<p class="t0">1 unbaked 9-inch pie shell</p> -<p class="t0">2 cups cottage cheese</p> -<p class="t0">3¼ cups sour cream</p> -<p class="t0">2 cups hot mashed potatoes</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">3 tablespoons finely chopped onion</p> -<p class="t0">3 tablespoons chopped pimiento</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">1½ tablespoons butter</p> -</div> -<p>Blend cottage cheese and sour cream together. Beat in mashed -potatoes. Mix thoroughly. Add salt, onion, pimiento. Fold in beaten -eggs. Pour into unbaked pie shell, dot with butter. Bake in moderate -oven (350° F.) 1¼ hours, until golden brown. Serve hot as -main dish. (Many French families like this pie cold, with mixed -green salad and a hot soup.)</p> -<div class="pb" id="Page_18">18</div> -<h3><i>Curried Cottage Cheese and Eggs in Rice Nests</i></h3> -<div class="verse"> -<p class="t0">2 tablespoons butter</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">¾ cup milk</p> -<p class="t0">1 teaspoon curry powder</p> -<p class="t0">½ teaspoon onion juice</p> -<p class="t0">1½ cups cottage cheese</p> -<p class="t0">Salt and pepper</p> -<p class="t0">6 hard-cooked eggs</p> -<p class="t0">Hot boiled rice</p> -</div> -<p>Melt butter in a double boiler. Add flour and mix well. Add milk -gradually and cook, stirring constantly, until thickened. Add curry -powder, onion juice, cottage cheese, and salt and pepper to taste. -Fold in the diced eggs, reserving six slices for garnish. Reheat. -Serve on nests of rice. Serves 6.</p> -<h3><i>Tuna-Cheese Pinwheels</i></h3> -<p>1 batch biscuit dough or mix</p> -<h4>FILLING</h4> -<div class="verse"> -<p class="t0">1 green onion, with stem, minced</p> -<p class="t0">1 7-oz. can flaked tuna</p> -<p class="t0">1 cup cottage cheese</p> -</div> -<h4>MUSHROOM SAUCE</h4> -<div class="verse"> -<p class="t0">1 4-oz. can mushrooms, with juice</p> -<p class="t0">1 small onion</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">1½ cups milk</p> -</div> -<p>Make your favorite biscuit dough, or prepared mix. Combine onion, -tuna, cottage cheese. Roll dough ¼ inch thick, spread with tuna mixture; -roll as for jelly roll. Cut in ½ inch slices; place 1 inch apart -on greased cookie sheet. Bake 20-25 minutes at 250° F. Sauce: Chop -mushrooms and onion; saute in butter. Shake flour and seasonings -in small jar with mushroom juice. Add to mushroom and onion; -blend in milk. Stir constantly over low heat until thickened. Pour -over pinwheels, allowing 2 per serving. Serves 6.</p> -<div class="pb" id="Page_19">19</div> -<h3><i>Cottage Cheese and Egg Plant Casserole</i></h3> -<div class="verse"> -<p class="t0">1 egg plant</p> -<p class="t0">1 cup cottage cheese (dry)</p> -<p class="t0">3 slices bread</p> -<p class="t0">½ onion, sliced</p> -<p class="t0">1 green pepper, chopped</p> -<p class="t0">1 whole pimiento, chopped</p> -<p class="t0">pepper and marjoram</p> -<p class="t0">1 egg</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">Paprika</p> -<p class="t0">½ teaspoon salt</p> -</div> -<p>Peel the egg plant and cube. Put in a sauce pan with ½ cup water -and cook covered for 15 minutes. Add unbeaten egg and 2 slices -bread, flaked. Stir in cottage cheese, onion and seasoning. Pour into -buttered casserole. Flake 1 slice bread over top, dot with butter, -and sprinkle with paprika. Bake in 350° F. oven for 45 minutes. -Serves 4-6.</p> -<h3><i>Macaroni Romanoff</i></h3> -<p>Two kinds of cheese, cottage and a sharp Cheddar type, give this -macaroni dish unexpected flavor. It is complete enough for the -main part of a meal, a recipe that you will use frequently.</p> -<div class="verse"> -<p class="t0">3 cups cooked macaroni</p> -<p class="t0">1 cup cottage cheese</p> -<p class="t0">1 cup sour cream</p> -<p class="t0">¼ cup chopped onions</p> -<p class="t0">1 teaspoon Worcestershire sauce</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">4 drops Tabasco sauce</p> -<p class="t0">2 tablespoons chopped parsley</p> -<p class="t0">¼ cup grated Cheddar-type cheese</p> -</div> -<p>Combine all ingredients except grated cheese. Place in greased casserole. -Sprinkle with cheese. Bake in a moderate oven (350° F.) -about 40 minutes. Serves 4 to 6.</p> -<div class="pb" id="Page_20">20</div> -<h3><i>Tuna-Cheese Bake</i></h3> -<div class="verse"> -<p class="t0">2 cups cottage cheese</p> -<p class="t0">1 can tuna (7 oz.)</p> -<p class="t0">½ cup dry bread crumbs</p> -<p class="t0">2 eggs, beaten</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¼ teaspoon pepper</p> -<p class="t0">¾ teaspoon celery salt</p> -<p class="t0">Dash of steak sauce</p> -<p class="t0">2 tablespoons butter</p> -</div> -<p>Combine cheese, tuna, ¼ cup bread crumbs, and seasonings. Blend -into beaten eggs. Place in oiled casserole (1 quart). Sprinkle -with remaining crumbs, buttered. Set in pan of hot water; bake in -moderate oven (375° F.) about 30 minutes or until mixture is firm. -Serves 4.</p> -<h3><i>Cottage Cheese Puffs</i></h3> -<div class="verse"> -<p class="t0">1 cup sieved cottage cheese</p> -<p class="t0">1 cup dry bread crumbs</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">¼ teaspoon onion salt</p> -<p class="t0">1 teaspoon chopped parsley</p> -<p class="t0">½ cup chopped peanuts</p> -<p class="t0">1 egg, beaten</p> -</div> -<p>Combine cottage cheese, ¾ cup bread crumbs, salt, onion salt, parsley -and peanuts with beaten egg; mix well. Shape into patties; roll -in remaining bread crumbs. Bake in greased muffin tins in hot oven -(400° F.) 10 minutes. Served with spicy Spanish sauce.</p> -<div class="pb" id="Page_21">21</div> -<h3><i>Cottage Timbales</i></h3> -<div class="verse"> -<p class="t0">1½ cups cottage cheese</p> -<p class="t0">1½ cups cooked rice or fine noodles</p> -<p class="t0">1 cup finely diced or chopped cooked meat</p> -<p class="t0">1 tablespoon chopped green pepper</p> -<p class="t0">1 teaspoon minced onion</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">¼ cup milk</p> -<p class="t0">3 eggs, slightly beaten</p> -<p class="t0">1¼ cups tomato juice</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">½ teaspoon sugar</p> -<p class="t0">Salt and pepper to taste</p> -</div> -<p>Combine cottage cheese, rice or cooked noodles, meat, green pepper, -onion, salt, milk and eggs and blend. Fill well oiled custard cups -with the mixture and set in a shallow pan of water. Bake in a 350° -F. oven for about 45 minutes, or until a knife inserted in the center -comes out clean. Unmold and serve with tomato sauce.</p> -<h4>SAUCE</h4> -<p>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.</p> -<h3><i>Cottage Cheese Rarebit</i></h3> -<div class="verse"> -<p class="t0">4 tablespoons butter</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">½ teaspoon dry mustard</p> -<p class="t0">2 cups buttermilk</p> -<p class="t0">Salt and pepper to taste</p> -<p class="t0">Dash of cayenne</p> -<p class="t0">½ cup cottage cheese</p> -</div> -<p>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.</p> -<div class="pb" id="Page_22">22</div> -<h3><i>Cottage Cheese Souffle</i></h3> -<div class="verse"> -<p class="t0">1 cup cottage cheese</p> -<p class="t0">¼ cup buttermilk</p> -<p class="t0">1 cup soft bread crumbs</p> -<p class="t0">3 eggs</p> -<p class="t0">4 tablespoons butter</p> -<p class="t0">3 tablespoons flour</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">½ teaspoon baking soda</p> -<p class="t0">Dash of cayenne</p> -</div> -<p>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.</p> -<h3><i>Cheese-Stuffed Onions</i></h3> -<div class="verse"> -<p class="t0">6 medium onions</p> -<p class="t0">¾ cup cottage cheese</p> -<p class="t0">2 tablespoons finely chopped green pepper</p> -<p class="t0">3 slices bacon cut in strips and fried crisp</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">¼ cup buttered bread crumbs</p> -<p class="t0">4 strips pimiento</p> -</div> -<p>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.</p> -<div class="pb" id="Page_23">23</div> -<h3><i>Sweet Potato Cups</i></h3> -<div class="verse"> -<p class="t0">2 pounds large sweet potatoes</p> -<p class="t0">3 large oranges</p> -<p class="t0">1 cup cottage cheese</p> -<p class="t0">¼ teaspoon ginger</p> -<p class="t0">1 teaspoon salt</p> -</div> -<p>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.</p> -<h3><i>Cottage Cheese Omelet</i></h3> -<div class="verse"> -<p class="t0">4 eggs, separated</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">¼ cup milk</p> -<p class="t0">¾ cup cottage cheese</p> -<p class="t0">3 tablespoons chopped canned pimiento</p> -<p class="t0">1 tablespoon butter</p> -<p class="t0">2 tablespoons chopped parsley</p> -</div> -<p>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.</p> -<div class="pb" id="Page_24">24</div> -<h3><i>Cottage Creamed Eggs</i></h3> -<div class="verse"> -<p class="t0">3 tablespoons butter</p> -<p class="t0">3 tablespoons flour</p> -<p class="t0">Salt and pepper to taste</p> -<p class="t0">1 cup milk</p> -<p class="t0">½ teaspoon minced pimiento</p> -<p class="t0">¼ teaspoon Worcestershire sauce</p> -<p class="t0">2 hard cooked eggs, sliced</p> -<p class="t0">1 cup cottage cheese</p> -</div> -<p>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.</p> -<h3><i>Baked Potatoes With Cottage Cheese</i></h3> -<p>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.</p> -<h3><i>Mashed Potato and Cheese Puff</i></h3> -<p>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.</p> -<h3><i>For Taste Appeal</i></h3> -<p>For a crusty brown topping on oven dishes, spread them generously -with cottage cheese; sprinkle with bread crumbs, and bake.</p> -<p>Use cottage cheese as a topping for one-crust berry pies.</p> -<p>Add approximately ½ cup cottage cheese to scrambled eggs to -extend flavor and quantity. Cook over low heat.</p> -<p>Spread cottage cheese on thin French pancakes, roll up, and fry -lightly; and serve with sour cream and jam, or sugar and cinnamon.</p> -<div class="pb" id="Page_25">25</div> -<h2 id="c7"><span class="small"><i>Desserts</i></span></h2> -<h3><i>Cheese Custard Pudding</i></h3> -<div class="verse"> -<p class="t0">2 cups cottage cheese</p> -<p class="t0">4 eggs, beaten slightly</p> -<p class="t0">1 quart milk, scalded</p> -<p class="t0">3 tablespoons flour</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ cup sugar</p> -<p class="t0">1 teaspoon vanilla extract</p> -<p class="t0">¼ teaspoon almond extract</p> -</div> -<p>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.</p> -<h3><i>Lemon-Cottage Cheese Custard</i></h3> -<div class="verse"> -<p class="t0">½ cup melba toast crumbs, rolled and sifted</p> -<p class="t0">1 cup sugar</p> -<p class="t0">¼ cup butter, melted</p> -<p class="t0">2 egg yolks</p> -<p class="t0">Juice of 1 lemon</p> -<p class="t0">Rind of 1 lemon, grated</p> -<p class="t0">¼ teaspoon mace</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">2 cups cottage cheese</p> -<p class="t0">3 tablespoons flour</p> -<p class="t0">½ cup milk</p> -<p class="t0">½ cup whipping cream</p> -<p class="t0">2 egg whites</p> -<p class="t0">⅓ cup nut meats, chopped</p> -</div> -<p>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.</p> -<div class="pb" id="Page_26">26</div> -<h3><i>Spiced Cottage Cheese Cookies</i></h3> -<p>In these refrigerator cookies the cheese provides the liquid content.</p> -<div class="verse"> -<p class="t0">½ cup shortening</p> -<p class="t0">½ cup sugar, brown or granulated</p> -<p class="t0">1 egg</p> -<p class="t0">1¾ cup sifted all-purpose flour</p> -<p class="t0">½ teaspoon soda</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ teaspoon cinnamon</p> -<p class="t0">¼ teaspoon each nutmeg and cloves</p> -<p class="t0">⅓ cup cottage cheese, sieved</p> -</div> -<p>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.</p> -<h3><i>Cottage Cheese Cup Cakes</i></h3> -<div class="verse"> -<p class="t0">½ cup butter</p> -<p class="t0">2 cups brown sugar, firmly packed</p> -<p class="t0">Grated rind of 1 lemon</p> -<p class="t0">1 egg</p> -<p class="t0">2 cups sifted cake flour</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 cup chopped raisins</p> -<p class="t0">2 cups creamed cottage cheese (or 2 cups dry cottage cheese plus 3 tablespoons milk)</p> -<p class="t0">½ teaspoon soda</p> -</div> -<p>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.</p> -<div class="pb" id="Page_27">27</div> -<h3><i>Unbaked Cheese Cake</i></h3> -<h4>FILLING</h4> -<div class="verse"> -<p class="t0">2 tablespoons unflavored gelatin</p> -<p class="t0">¼ cup cold water</p> -<p class="t0">4 eggs, separated</p> -<p class="t0">1 cup table cream</p> -<p class="t0">¾ cup sugar</p> -<p class="t0">2 cups cottage cheese, sieved</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">Juice of 2 lemons</p> -<p class="t0">Grated peel of 1 lemon</p> -<p class="t0">½ cup heavy cream, whipped</p> -</div> -<h4>CRUST</h4> -<div class="verse"> -<p class="t0">2 cups graham cracker or zweiback crumbs</p> -<p class="t0">½ cup melted butter</p> -<p class="t0">¼ cup confectioner’s sugar</p> -</div> -<p>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.</p> -<div class="pb" id="Page_28">28</div> -<h3><i>Cottage Cheese Cake</i></h3> -<div class="verse"> -<p class="t0">2 cups fine melba toast crumbs</p> -<p class="t0">1½ cups sugar</p> -<p class="t0">1 teaspoon cinnamon</p> -<p class="t0">½ cup melted butter</p> -<p class="t0">6 eggs</p> -<p class="t0">1½ tablespoons lemon juice</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ cup coffee cream</p> -<p class="t0">3 cups cottage cheese sieved</p> -<p class="t0">¼ cup flour</p> -<p class="t0">2 teaspoons grated lemon rind</p> -<p class="t0">¼ cup chopped nuts</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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.</p> -<h3><i>Fruit Cheese Pie</i></h3> -<div class="verse"> -<p class="t0">1 unbaked 9-inch pastry shell</p> -<p class="t0">1½ cups thinly sliced raw apples</p> -<p class="t0">2 eggs</p> -<p class="t0">¾ cup cottage cheese</p> -<p class="t0">½ cup sugar</p> -<p class="t0">½ cup cream</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 teaspoon grated lemon rind</p> -<p class="t0">3 tablespoons sugar</p> -<p class="t0">½ teaspoon cinnamon</p> -<p class="t0">Dash of nutmeg</p> -</div> -<p>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.</p> -<div class="pb" id="Page_29">29</div> -<h3>Raisin-Cottage Cheese Pie</h3> -<div class="verse"> -<p class="t0">1 pound cottage cheese</p> -<p class="t0">⅓ cup sugar</p> -<p class="t0">¼ cup milk</p> -<p class="t0">3 eggs, beaten</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ cup chopped raisins or dates</p> -<p class="t0">Rind and juice of 1 lemon</p> -<p class="t0">1 teaspoon melted butter</p> -<p class="t0">½ recipe pastry</p> -</div> -<p>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.</p> -<h3><i>Melody Pie</i></h3> -<h4>LEMON PASTRY SHELL</h4> -<div class="verse"> -<p class="t0">1 cup sifted flour</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¼ cup shortening</p> -<p class="t0">½ teaspoon grated lemon rind</p> -<p class="t0">1½ tablespoons lemon juice</p> -<p class="t0">1 tablespoon ice water</p> -<p class="t0">2 teaspoons beaten egg yolk</p> -</div> -<p>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.).</p> -<h4>FILLING</h4> -<p>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.</p> -<div class="pb" id="Page_30">30</div> -<h3><i>Buttermilk Pie</i></h3> -<div class="verse"> -<p class="t0">2 eggs</p> -<p class="t0">½ cup melted butter</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 teaspoons vanilla</p> -<p class="t0">2 teaspoons lemon juice, or 1 teaspoon grated lemon rind</p> -<p class="t0">1½ cups buttermilk</p> -<p class="t0">½ pound cottage cheese</p> -<p class="t0">Pastry</p> -</div> -<p>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.</p> -<h3><i>Cheese Bowl</i></h3> -<div class="verse"> -<p class="t0">¾ cup sieved cottage cheese</p> -<p class="t0">¼ pound Roquefort cheese, sieved</p> -<p class="t0">1 tablespoon sour cream</p> -<p class="t0">Few drops Worcestershire Sauce</p> -<p class="t0">Crackers</p> -<p class="t0">Fruit</p> -</div> -<p>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.</p> -<div class="pb" id="Page_31">31</div> -<hr class="dwide" /> -<p class="center"><span class="ssn">For additional copies of this booklet mail 15c coin or stamps to</span></p> -<p class="center"><span class="ss">MILK INDUSTRY FOUNDATION -<br />1625 Eye Street -<br />Washington 6, D. 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