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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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