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.