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.