<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>
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